Lexi Webster
Coffee is an essential part of Austrian food culture, and one of the most famous Austrian coffee variations is Zarenkaffee, which is made with egg yolk. Egg yolk coffee, also known as Kopi Telur, has a rich history that stretches across different regions and cultures, from Southeast Asia to Nordic countries. In Austria, Zarenkaffee is made by topping a strong espresso with a mix of egg yolk and sugar, which has been whipped until foamy. The level of sweetness in your yolk coffee is up to you, and you can experiment with different amounts of sweetened condensed milk or natural sweeteners like honey or agave.
| Characteristics | Values |
|---|---|
| Place of Origin | Austria |
| Coffee Type | Espresso |
| Egg Type | Yolks only |
| Sweetener | Sugar |
| Preparation Method | Whisk egg yolk and sugar until fluffy, pour over coffee |
| Egg Pasteurization | Gently heat yolks to kill bacteria |
| Coffee Temperature | Hot |
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What You'll Learn
Use a moka pot or espresso machine
If you want to make Austrian yolk coffee using a moka pot, you'll be pleased to know that it's a straightforward process. The moka pot, also known as a stovetop espresso maker, is an Italian invention dating back to 1933. It's a great way to make espresso-style coffee without the need for a machine.
To start, you'll need to fill the base of the moka pot with water. Some sources recommend using boiling water, while others suggest using cold water and heating it in the moka pot. If you do use boiling water, let it cool for about 30 seconds before proceeding. Fill the water to just below the safety valve—this is typically around 200g for a 3-cup moka pot, 300g for a 6-cup, and 550g for a 9-cup.
Next, you'll want to fill the basket with ground coffee. The grind size should be slightly coarser than espresso but finer than a typical filter brew. A medium-fine grind is ideal, resembling grains of sand or table salt. Avoid making the grind too fine, as this can result in sludge at the bottom of your cup. Use about 1.5 tablespoons (15 grams) of coffee for each cup (6 fl oz or 180 ml). Gently tap the moka pot to even out the grounds.
Now, it's time to assemble the moka pot. Make sure the filter and rubber gasket are secure. Place the moka pot on your stovetop and use a low heat setting. As the water in the bottom chamber boils, it will build up steam pressure, forcing it up through the pipe and into the basket containing the ground coffee. The liquid will then travel up the second pipe and into the upper chamber, where your brewed coffee will collect.
Keep an ear out for a soft bubbling or gurgling sound, which indicates that the coffee is ready. At this point, remove the moka pot from the heat and run cold water over the base to stop the brewing process and prevent over-extraction, which can lead to bitterness.
With your moka pot coffee ready, you can now proceed to create your Austrian yolk coffee by mixing in the egg yolk and other ingredients.
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Prepare a strong, black coffee
To prepare a strong, black coffee as the base for Austrian yolk coffee, you can use a few different methods. In Austria, coffee is typically made using an espresso machine, a moka pot, or a filter machine. If you have an espresso machine, simply pull a single or double shot of espresso, depending on how strong you like your coffee. If you're using a moka pot, fill the base chamber with cold water up to the level of the valve, and place the pot on your stovetop to brew. For a filter machine, place a filter in the machine, add ground coffee, and brew a cup of coffee as you normally would.
When it comes to the coffee beans, it's important to choose a high-quality brand. In Austria, popular brands include Kaffeerösterei Altwien, Illy, Tschibo, and Jacobs. The type of bean you choose will also impact the flavour of your coffee. In restaurants and cafes in Vienna and Salzburg, they typically use espresso machines and commercial espresso beans. In more rural areas, you may find filter machines, and the water is typically dripped from top to bottom.
To make a truly strong, black coffee, it's recommended to use dark, strong, and full-bodied coffee beans. If you're brewing your coffee in a moka pot or espresso machine, be sure to use finely ground coffee beans. For a filter machine, you'll want to use a medium or coarse grind size.
Once you've chosen your beans and brewing method, it's important to pay attention to the water quality and temperature, as well as the cleanliness and pressure of your coffee machine. These factors can also impact the flavour of your coffee.
After brewing your coffee, you can enjoy it as-is or use it as a base for Austrian yolk coffee, also known as Zarenkaffee. To make Zarenkaffee, separate one or two egg yolks from the whites and add a sweetener of your choice, such as sugar, honey, or sweetened condensed milk. Beat the mixture until it becomes foamy, and then gently pour or scoop it on top of your strong, black coffee.
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Pasteurise the egg yolk
To make Austrian yolk coffee, it is important to pasteurize the egg yolk to make it safe to consume. Pasteurization is a process of gently heating a food product to kill any harmful bacteria and make it safe for consumption and storage.
To pasteurize the egg yolk, follow these steps:
Step 1: Prepare the Egg Yolks
Start by separating the egg yolks from the egg whites. You can do this by cracking the eggs and gently transferring the yolks between the eggshell halves, allowing the whites to fall into a separate bowl. Be careful not to break the yolks during this process.
Step 2: Combine with Liquid or Sugar
In a heavy-bottomed saucepan, mix the egg yolks with either liquid or sugar from your recipe. Add 2 tablespoons of liquid or sugar per egg yolk. If your recipe calls for additional liquids or sugar, you can adjust the amounts accordingly. For example, if you are making a sweet recipe with two egg yolks, you may want to add more sugar.
Step 3: Cook Over Low Heat
Place the saucepan over low heat and cook the egg yolk mixture. Stir constantly with a silicone spatula or a whisk to prevent the eggs from coagulating and sticking to the bottom of the pan. Make sure to scrape the sides and bottom of the pan regularly during the cooking process.
Step 4: Reach the Target Temperature
Continue cooking until the egg yolk mixture reaches an internal temperature of 160°F (71°C). Use a food thermometer to regularly check the temperature. The mixture will start to coat the back of a metal spoon with a thin film and form bubbles at the edges when it is close to reaching the desired temperature.
Step 5: Cool the Pasteurized Yolks
Once the egg yolk mixture has reached 160°F, remove it from the heat. If you are using the yolks in a cold recipe, place the saucepan in a bowl of ice water and stir until the mixture cools down. It is important to use the pasteurized egg yolks immediately, as they cannot be made ahead of time.
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Add sugar and whisk
Now it's time to add some sweetness to your Austrian yolk coffee. Start by adding a small amount of sugar to the raw egg yolk. You can adjust the amount of sugar according to your taste preferences. If you have a sweet tooth, don't hold back!
Next, grab a whisk and start mixing the sugar and egg yolk together. Whisk vigorously until the mixture takes on a fluffy and foamy texture. This process should only take a few minutes. The goal is to create a light and airy consistency that will float on top of your coffee.
If you want to get creative, you can even add a dash of vanilla extract or a pinch of cinnamon to your mixture. Experiment with different flavours to find your favourite variation. Just be careful not to over-whisk, as you want to maintain that light and fluffy texture.
Once you're happy with the consistency of your sugar and egg yolk mixture, it's time to move on to the final step of preparing your Austrian yolk coffee. Remember, this step is all about personal preference, so feel free to adjust the amount of mixture you add to your coffee to suit your taste.
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Pour the coffee slowly into the yolk
When you're ready to mix the hot coffee with the egg yolk, it's important to pour the coffee slowly while continuously whisking the mixture. This gradual process ensures that the yolk doesn't cook too quickly, resulting in a perfect creamy consistency. The slower you pour, the more control you have over the cooking process, allowing you to achieve the desired texture without overcooking the yolk.
As you pour the coffee, keep whisking the mixture until you reach a fluffy, foamy texture. The coffee will gradually thicken as it combines with the egg yolk, creating a creamy beverage with a frothy top. This technique is similar to how you would add milk or cream to your coffee, but the egg yolk provides a richer, more indulgent mouthfeel.
The key to success is maintaining a slow and steady pace when pouring the coffee. This gives you greater control over the cooking process and helps you avoid accidentally cooking the yolk too much or too quickly. By taking your time, you can create a smooth and creamy beverage that showcases the unique combination of flavours and textures.
Additionally, feel free to adjust the sweetness of your Austrian yolk coffee by adding sweeteners like honey or agave nectar. You can also experiment with different types of coffee beans and roasting profiles to find the perfect flavour combination that complements the egg yolk's richness.
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Frequently asked questions
Austrian yolk coffee, also known as Zarenkaffee, is made by topping a strong espresso with a mix of egg yolk and sugar. The egg yolk is mixed with sugar and whipped until foamy before being added to the coffee.
Egg yolks are loaded with essential nutrients, including proteins, vitamins A, D, E, and B12, as well as healthy fats. This combination can enhance your morning coffee by providing an energy boost and a host of vitamins. The egg yolk’s creamy texture also makes your coffee indulgent without the need for heavy creamers or additives.
To make Austrian yolk coffee, start by preparing a shot of espresso. Next, separate an egg yolk from the egg white and mix the yolk with sugar until it becomes foamy. Finally, top your espresso with the egg yolk mixture and enjoy!
