Egg Coffee for a Crowd

Bring 8 quarts of cold water to a boil in a large pot over high heat.

While water heats, crack 3 eggs into a bowl and beat thoroughly until well combined, then gradually add 3 cups of ground coffee to the egg mixture and stir until a wet paste forms.

Once water reaches a rolling boil, carefully pour the egg-coffee paste into the pot and stir well to distribute evenly.

Reduce heat to medium-low and allow the mixture to simmer gently without boiling, stirring occasionally.

Line a fine strainer or colander with cheesecloth to create a filter for the brewed coffee.

Slowly pour the brewed coffee through the cheesecloth-lined strainer into a serving pitcher or large container, allowing the liquid to filter through while the grounds are trapped in the cloth.

Serve the egg coffee hot in mugs, ladling from the pitcher to ensure even distribution of the smooth, rich brew.