Scandinavian Egg Coffee Review

As you can guess, "Scandinavian Egg Coffee" is coffee you make by using an egg to settle the grounds. Unfortunately the results seem disappointing:

The resulting pot is a beautiful golden-amber color, remarkably free of cloudiness or sediment. But it both smells and tastes, well, exactly like something you'd get in a church basement after a rousing game of Bingo.

Because of the extreme high heat and constant agitation from the rolling boil, the coffee tastes acrid, burnt, and overextracted: Kind of like a big, sloppy kiss from your chain-smoking Aunt Sylvia. The cup has an unmistakably clean and silky body, as the egg causes the grounds settle heavily in the bottom of the pot.

I heard about this tradition from a Neal Stephenson book, and had always been curious about it... I wonder if it would be better if you did it traditional French Press style instead of boiling it, but still added an egg to the grounds?