Coffee with Egg (Viennese-Style)
A traditional method of enriching coffee with beaten egg, creating a frothy, creamy beverage without dairy. The egg whites create a light foam while the yolk adds richness to the hot coffee.
Ingredients
- 1 whole Egg, separated (Yolk and white beaten separately)
- 1 cup Coffee, hot and sweetened (Scalding hot, sweetened to taste)
- 1 teaspoon Sugar (Or to taste, for sweetening coffee)
Instructions
- 1Carefully separate the egg yolk from the white into two separate small bowls.
- 2Beat the egg yolk thoroughly until smooth and slightly thickened.
- 3Beat the egg white separately until frothy and slightly foamy.
- 4Transfer both the beaten yolk and white into a large cup or mug, gently combining them.
- 5Brew fresh coffee and sweeten to taste while scalding hot.
- 6Pour the scalding hot sweetened coffee over the beaten egg mixture in the large cup, stirring gently as you pour.
- 7Skim away any excess froth that forms on top of the coffee mixture.
- 8Pour the coffee into a serving cup of the desired size and serve immediately while hot.
Nutrition Facts
Calories: {'calories_from_fat': 43, 'calories_per_serving': 84}
