Egg Coffee 3 Ways
Ingredients: egg yolk, sugar, ground espresso beans, sweetened condensed milk, Vietnamese dark roast ground coffee · 15 min cook time · 300kcal · ~₩6,150
Ingredients
1개 egg yolk, 1tablespoon sugar, 1shot ground espresso beans, 2tablespoon sweetened condensed milk, 3tablespoons Vietnamese dark roast ground coffee, 2개 egg yolks, 1꼬집 cinnamon, 2개 large eggs, 3tablespoons medium coarse ground coffee, 2컵 water
Instructions
1. For Italian egg coffee (Zabaglione al Caffè): Place an egg yolk into a small bowl with a tablespoon of sugar. Mix with a handheld frother until it becomes pale yellow, thick, and fluffy, resembling a custard.
2. Transfer the whipped eggs to a small espresso glass. Pour one shot of hot espresso over the whipped egg.
3. Stir and serve the Italian egg coffee.
4. For Vietnamese egg coffee (Cà Phê Trứng): Add sweetened condensed milk to a medium heatproof glass. Place a phin filter over the glass.
5. Add three tablespoons of Vietnamese dark roast ground coffee to the phin filter chamber. Place the press on top and twist to compact it, but not too tightly.
6. Pour a little boiling water over the coffee and let it bloom for about 30 seconds. Then fill it up with more boiling water and place the lid on top, allowing it to drip.
7. While the coffee drips, pour a little more condensed milk in a jar and add two egg yolks. Whisk with a hand mixer until pale, thick, and airy, resembling soft whipped cream.
8. Slowly pour the whipped egg mixture over the brewed coffee and dust with a little bit of cinnamon.
9. For Swedish egg coffee: Bring water to a boil over high heat. In a small bowl, crack two large eggs and add them to the boiling water along with their shells.
10. Add the medium coarse ground coffee to the boiling water with the eggs and shells. Mix it up.
11. Turn the heat down and let it simmer for three to four minutes.
12. Take off the heat and let it rest for 1 minute to allow the grounds to settle.
13. Pour the clarified coffee through two strainers directly into your mug. Press down to extract as much coffee as possible.
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