We’re absolute coffee fiends here at TUL Headquarters, so it’s no surprise that we’re always on the look out for new, weird and wonderful food trends - plus, if that trend is going to improve our morning caffeine hit, we’re in!
Putting egg yolks in coffee isn’t actually a new thing; those food geniuses, the Vietnamese, having being doing it for yonks - and so have the Norwegians! However, over here at TUL we have noticed that it’s on the rise in foodie circles as the supposed replacement to the fast-dying fad of bulletproof coffee - so we did a bit more investigating.
Turns out, the Vietnamese and the Norwegians do it two different ways.
The former like to add their egg yolks and blend - and the reason it’s such a great addition to their coffee is that it’s a good emulsifier, meaning that it good for creating one helluva foam head. Texture plus flavour equals perfection!
Want to know how to make it? It’s pretty simple:
1. Make your standard coffee, pop it in a blender.
2. Add three egg yolks, a teaspoon of sugar and pinch of salt and set your blender to a low speed.
3. Pour it all in to your favourite coffee cup and admire the foamy, frothy goodness that is your trendy (and delicious) coffee.
Up there in Norway, they do it a little differently. Instead, they use the yolks as a clarifying agent, supposedly rendering a crystal clear and imperfection free cup of joe. Check out the how to in the video below:
Found a stellar Melbourne café with either type of egg yolk coffee on the menu? Drop us a line!
Photo credit: Sweets by Chan