Boiled Egg Coffee Use a graniteware coffee pot. Wash egg; break it; reserve shell and beat slightly. Add cup cold water and the 1 cup coffee. Add crushed egg shell. Mix thoroughly. Turn into coffee pot; pour on boiling water, and stir. The spout of the pot shoul be stuffed with soft paper to prevent escape of the fragrant aroma. Place on front of range and boil 3 minutes. If not boiled, coffee is cloudy. If boiled too long, too much tannic acid is developed. Add remaining cup cold water; which perfects clearing. Cold water, which is heavier than hot, sinks to the bottom and carries the grounds with it. Serve at once.