Egg in grounds for percolated coffee. My aunt used to mix an egg into the making coffee and it made best coffee...Has anyone ever heard about it?

It's true, adding an egg white to coffee is an old-fashioned trick! It's not widely known today, but it used to be a common practice, especially in places where coffee beans were coarsely ground.

Here's why it worked:

* Clarification: The egg white acts as a natural clarifying agent. When added to the coffee grounds, it binds to the oils and suspended particles, preventing them from clouding the brewed coffee. This results in a clearer, brighter cup.

* Smoother Texture: The egg white also helps to create a smoother texture, reducing the bitterness that can sometimes be present in coarsely ground coffee.

* Flavor Enhancement: While not always noticeable, the addition of egg white can slightly enhance the coffee's aroma and flavor.

Here's how it was traditionally done:

1. Crack the egg: Separate the egg white from the yolk. You only need the white.

2. Whip the egg white: Beat the egg white until it forms stiff peaks.

3. Add to coffee grounds: Stir the whipped egg white into your coffee grounds before brewing.

4. Brew as usual: Percolate the coffee as you normally would.

Important Notes:

* Modern beans: This method is less necessary with modern, finely ground coffee beans.

* Taste preference: Some people find the egg white imparts a subtle, almost "cheesy" flavor to the coffee.

* Alternative: If you're looking for a smoother cup, you could try using a coffee filter with a finer mesh.

While it's an interesting historical practice, it's not something you'd often find recommended today. You can try it if you're curious, but be aware that it might not produce a significant difference if you're already using high-quality, finely ground beans and a good filter.