I’d never heard of egg yolk in coffee, but being very interested in trying new things and the intrigue of such a strange addition to something I already hold dear to my heart was enough for me to give it a whirl.
For this I used a dark roast Indonesian coffee bean, Korean honey, and an egg per. cup. To make the coffee, I used our trusty Moka pot.
The first thing I did was add water to the bottom component of our moka pot. There is a faint line inside the pot to indicate how high the water level should be. Next, I ground the coffee beans in our hand-held grinder. We had the grinder on a very fine setting and the ground came out in a very fine consistency (think flour). Then, I added the ground beans to the middle chamber of the moka pot and was careful not to pat down the ground together, but rather level it off at the top. Up until this point, I had always patted down the coffee ground to pack it all in, but apparently the moka pot is not built to push the water through such a dense layer of coffee like an espresso machine can.
Now the moka pot is ready for the stove. The final chamber is screwed onto the top and I placed the whole pot directly on our gas stove top on the smallest burner and turned on the heat to medium-high. I kept the top chamber’s lid open so that I could monitor it’s progress as it fills up within minutes and you don’t want to risk burning your coffee!
While the moka pot was heating up, I cracked one of the eggs and used my fingers to separate the egg white from the yolk. I placed the yolk in the coffee cup I would be drinking from and put the egg white aside. Then, I added a tbsp. of honey to the egg yolk. I did the same with any additional coffees that I was making. Also, I kept the egg whites in an old jar for future use and to avoid waste.
Once the moka pots top chamber begins to fill up with espresso, it is a good idea to watch it and be ready to turn the heat completely off before all of the water fills in. I turn the heat off when it is just about 3/4 filled. If you don’t, you risk hot water splattering out or burnt coffee.
Whisk the egg and honey together then add the espresso to the mixture and continue whisking for about 30 seconds. I used one moka pot between two coffee cups and divided the espresso evenly between the two.
Now the coffee is ready to serve!
The egg yolk gives the coffee a creaminess similar to milk or cream. The honey is a must to give it a little added sweetness. Jonny and I loved this style of coffee and will be adding it to our list of drinks to make as a night cap, or to impress (or weird out) our friends. The only downside to this drink is that at the end of it, there are small remnants of the egg yolk casing near the bottom, and anything floating around in my drink that shouldn’t be there is a big no, no. I would suggest finding a way to strain the coffee once before serving it if you think it will be a problem for you.
All in all, I highly suggest trying this quick and easy recipe and letting me know what you think about an egg yolk in your favourite brew! Also, click on the link below to find where we were first inspired to make this drink as well as other coffee recipes.