Coffee and egg - an unexpected tandem with a delicate taste

Who would have thought that coffee - for example, Americano or espresso - could be combined with a raw egg? This seems strange. But this drink doesn't mean you just crack an egg into a cup and mix it with coffee. No, in this case, nothing even slightly tasty will come out. Kitchens from different countries have created many unique recipes that allow you to prepare a delicious drink. In some places you can even buy it in cafes. You can also make it yourself at home, and it will turn out just as good.

What kind of egg coffee is this and how to prepare it?

You can experiment with coffee in different ways, as long as it tastes good. Coffee with yolk is a perfect example of this. It is also called Scandinavian and Turkish. Popularly it has a simple name - “wren”. It is cooked only with the yolk; whites are usually not used.

To make egg coffee, you should stock up on a coffee machine or Turkish coffee machine. It is best to choose a Turk to get a richer drink. The coffee beans are sorted, washed and roasted. And then the real miracles begin.

Yolk-white potpourri with powdered sugar

Compound:

• 1 tsp. finely ground coffee;
• 200 ml water;
• 1 chicken egg;
• 2 tbsp. l. powdered sugar.

Let's brew a coffee drink. Take an egg and separate the white from the yolk. Beat the white with a mixer, and grind the yolk with powder until white.

Pour the coffee into portions, spread sugar-egg foam on top and top with a cap of whipped egg white. You can add frothed milk if desired.

You can make your own powdered sugar in a variety of ways. The easiest way is to grind granulated sugar with a coffee grinder or blend it with a blender. In this case, it is worth adding a pinch of cornstarch, otherwise it may clump together. You can grind the sugar manually in a mortar or crush it with a rolling pin on a hard cutting board, and then sift the crushed sugar.

How to make classic coffee with yolk?

1. Let's take the Turk. A coffee maker will also work.
2. Add Arabica beans.
3. Fill with water.
4. Let's cook. When the first bubbles appear, turn off the heat and remove the Turk from the stove.
5. We put the Turk back when the foam settles.
6. We repeat the action two times. This is necessary to obtain a rich espresso taste.
7. Add sugar and milk to the yolk.
8. Beat with a whisk.
9. We take glasses. Pour in the coffee, and then the egg and milk mixture. Stir and enjoy.

Vietnamese coffee varieties

Vietnamese coffee is supplied to the market in beans (80% of them are green), ground and instant. The latter are represented not only by pure varieties - Robusta and Arabica, but also by blends.

Robusta

Initially, only robusta ─ Coffea Canephora was grown in Vietnam. This is the least demanding variety. It is characterized by high productivity at low costs. The Vietnamese Robusta variety compares favorably with its Asian and African counterparts in its mild taste and high quality. It lacks the sour note associated with beans grown in other regions.

Robusta coffee
Robusta varieties grown in Vietnam's mild climate are called Blue Dragon and Sang Tao. Blue Dragon is characterized by a light pistachio flavor with a hint of cocoa bitterness and a hint of fried bread. The Sang Tao variety demonstrates much greater strength and density of taste. Robusta is the strongest drink; it leaves other varieties far behind. 100 ml of coffee contains a medical dose of caffeine - from 1% to 2.5%. No wonder it is considered a “morning” drink among the Vietnamese.

Arabica

Arabica is not the most popular variety in Vietnam; it occupies no more than 10% of all plantations. This is a demanding plant, instantly responding to worsening climatic conditions with a decrease in yield. The main plantings of Arabica are located in Central Vietnam on the Tay Nguyen plateau. The varieties grown are “Catimore” and “Bourbon”.

Arabica coffee

The most popular variety among the Vietnamese and, in general, all lovers of local coffee is “Vietnam Dalat”. The taste of this drink has a slightly nutty hue with a refreshing berry note. You can almost never find Arabica in its pure form here; it is always mixed with Robusta.

Chon (luwak)

For some reason, when guides tell tourists about this coffee, they call it “luwak”, although this is not a Vietnamese name at all, but an Indonesian name. In Vietnam it is called Chon.

It is considered the most expensive in the world due to the way it is produced. The main player in the production chain is the palm marten - musang. The value of grains that pass through his digestive system lies in the fact that they are enriched with animal enzymes. The grain itself is not digested by the animal, only its soft shell.

Coffee Chon
At certain times of the year, coffee berries are introduced into the diet of musangs, replacing other foods with them. Then the excrement is washed and the clean beans are roasted. During the fermentation process, the grains are not only saturated with useful substances, but also acquire a softer, smoother taste.

Excel

You are unlikely to find it on sale in its pure form. This is a very rare variety that does not always produce a harvest. It is used in blending to soften the taste and give it a somewhat unusual aroma.

Moka

This variety has a low caffeine content and a light caramel flavor. It can be drunk at any time of the day, unlike Robusta. The taste lacks sourness and pronounced bitterness.

When roasting, coconut oil is added, which gives this variety an unusual taste. The basis for preparation is Arabica. We have identified it as a separate variety because it is one of the favorites among fans of Vietnamese coffee.

Coolie

This is high quality premium coffee. The grains for it are selected manually, which is why it costs a lot. Contains Robusta and Arabica. It is produced in small quantities and only in one place - in Dak Lak.

Coffee processing
Thanks to selected beans, Kuli has a very rich taste and quite high strength.

Blends

The Vietnamese mix varieties in proportions slightly different from traditional (European) ones. Typically blends contain 60% Robusta and 40% Arabica. There is a ratio of 70/30. This is why Vietnamese coffee is a strong drink.

In tourist places you can find blends with Luwak coffee on sale. Most often there is no smell of this expensive variety in the mixture. Under the guise of an elite variety, they may sell you a mixture of Robusta and Arabica.

Chon coffee added to the blend makes it very expensive. By the way, where real Chon is sold, it will never be called “luwak”.

Coffee with egg Scandinavian style

What’s noteworthy is that they drink Scandinavian egg coffee in medium-sized containers. It should resemble a Viking mug. Moreover, coffee can be either hot or cold.

1. Take a deep container.
2. Pour in ground Arabica beans and fill with cold water.
3. Add a chicken (or quail) egg.
4. Add sugar.
5. Stir thoroughly.
6. Using a mixer, turn the mixture into foam.
7. Take a pan with a thick bottom and pour the resulting foam into it.
8. Place on the stove for five minutes.
9. Remove from the stove as soon as the mixture boils. We insist.

Vietnamese coffee provinces

The first plantations were planted in the south, in Nghe An province in the late 80s of the 19th century. Later, Swiss microbiologist and researcher Alexandre Yersin discovered the ideal climate for coffee in the highlands around Da Lat, the capital of Lam Dong province.

Vietnamese collect coffee
By the beginning of the 20th century, coffee plantations occupied most of the Tay Nguyen plateau in Central Vietnam, which, in particular, included Lam Dong province. But the capital of coffee in Vietnam is considered to be the Dak Lak province, located there. In its center is the city of Buon Ma Thuot. There is a coffee exchange here.

Vietnamese coffee Chaprung

This traditional coffee with egg is popular in Asia.

1. We brew espresso using a Turk or a coffee machine.
2. Take another container, mix the egg, sugar and cream.
3. Beat the finished mixture with a mixer. You should get a fluffy foam.
4. Pour in the coffee mixture.
5. We continue to beat.

The finished drink is drunk through a straw. There is another good coffee recipe from Vietnam. It's called "Vietnamese cappuccino." Instead of cream, condensed milk is added to coffee and flavored with butter. The drink tastes tart and sweet at the same time.

How to brew/brew coffee in Vietnam - general rules

To prepare Vietnamese coffee, you need to take a Turk or coffee pot, grind the beans and... But no! In Vietnam, when planning to prepare a flavorful drink, they will never use these coffee gadgets, because it will taste bitter. An alternative device for brewing coffee is an aluminum filter with a press (fin), the cost of which does not exceed 23 - 27,000 dong.

How is coffee brewed in Vietnam using the presented method? This action happens like this:

1. A filter is placed on the cook's coffee cup.
2. Approximately 3 teaspoons of freshly ground coffee are poured into it.
3. The contents of the filter are pressed with a press and boiling water is poured onto it.
4. The drink is infused for 4 - 5 minutes, and then diluted with condensed milk or “seasoned” with ice, it is served.

However, this method of preparing Vietnamese coffee (which can only be learned better by comparison) requires time and money. In Vietnam, you can save on your love for an invigorating drink by going to the store and buying the so-called “Càphê Tươi” - fresh coffee. Bottled to hold twelve 40 ml cups of the drink, it costs only 34,000 VND. At the same time, the savings of a far-sighted coffee lover can be up to 110,000 VND.

Refreshing coffee from Sumatra

This Indonesian coffee tastes sweet, so it will appeal not only to adults, but also to children. It is usually drunk on a hot day. Easy to prepare:

1. Separately, prepare ½ cup of the main ingredient, preferably strong.
2. Mix egg yolk, 1.5 dessert spoons of liquid honey, ¼ small spoon of vanilla extract in a blender.
3. Add ¼ cup boiling water.
4. Beat the resulting mixture.
5. We take out a glass from the cabinet. Let him be tall.
6. Pour a large spoonful of condensed milk into it.
7. In the center you need to pour coffee, and in a thin stream.

Thus, the drink turns out to be three-layered: coffee in the middle, and foam on top, a kind of drink and dessert at the same time.

Journey into history

French colonization brought more than just wars and misfortunes to Vietnam. Catholic missionaries, who appeared in large numbers in the early years of colonization, brought coffee beans here. The history of coffee in Vietnam dates back to 1857.

Coffee plantations in Vietnam
Very quickly, Vietnamese coffee enters the international market and by the middle of the 20th century it won second place in the world in terms of supply. With the outbreak of the war with the Americans, its production fell sharply and then began to rise again only in the 80s of the last century. Today, coffee plantations cover 503 thousand square meters. km of fertile land in mountainous areas, where up to 2.5 tons of grains are collected from 1 hectare.

Grain collection is carried out all year round. In 1996, Vietnam regained its honorable second place in the world coffee market; in 2001, it joined the International Coffee Organization, which forced the government to strengthen quality control of the exported product. In 2012, Vietnam moved up to 1st place, ahead of Brazil.

Today, almost all plantations are in private hands, the state share in the total volume is no more than 10%.

Liege-style coffee with egg recipe

Surprisingly, for some reason this cold coffee-based dessert is called “Viennese”. And this is in the city of Liege itself. To prepare the treat, no special skills are required:

1. We make coffee. It should be 50 ml. We process. When the drink has cooled, put it in the refrigerator.
2. Break two chicken eggs. Only yolks are needed.
3. Pour 100 ml of water into the pan. Add 2 large spoons of sugar.
4. Cook the syrup. The fire should be small. Stir. The finished syrup resembles honey.
5. Grind the yolks into a homogeneous mass and add to the syrup. If the syrup is too hot, the yolks will curdle.
6. Take a mixer (not a blender) and beat. Add half 150 ml of cream and continue whipping.
7. Pour coffee and whisk. Add the remaining cream and beat. The resulting mixture is sent to the freezer.
8. As soon as the mass thickens (it should not freeze), continue whisking it for a minute.
9. Place the dessert in beautiful wide glasses. Sprinkle chocolate chips or coffee beans on top, which should be crushed.

These are the simple coffee drinks you can make for your loved ones.

Coffee “physical education-hello”

After heavy physical exercise, you can restore strength with the help of an interesting combination of elements:

• Americano – 200 ml;
• Powdered sugar – 5 tsp;
• Sour milk – 250 ml;
• Egg – 2 pcs.;

Preparation:

1. In a separate bowl, beat milk with two yolks.
2. Sprinkle powdered sugar into a warm Americano.
3. Whisk all ingredients with Americano.

An interesting solution for men, which should be used for quick recovery. Coffee will invigorate you, the yolk will give you strength, and healthy sour milk will be easily covered with powdered sugar! Bon appetit!