Uovo Sbattuto con Caffè
(WAW-voh sbah-TOO-toh kohn kahf-FEH)
Colazione e Merenda: The Sweet Start and the After-School Save
Drop a cold yolk into a heavy ceramic cup, add a spoonful of granulated sugar, and fall into the rhythmic, metallic clink of a fork against a ceramic mug in the early morning light. Unlike the cooked, wine-soaked zabaione of upscale restaurants, this requires no stove, exactly three ingredients, and sheer elbow grease to transform into a velvety coffee custard. Once the sputtering Moka pot finishes, pour a dark shot of espresso directly over the pale foam, and drink it standing up.
Ingredients
- egg yolk1 large
- granulated white sugar1 tbsp
- espresso1 1/2 oz
- unsweetened cocoa powder1 pinch
Method
- 01
Drop the egg yolk and sugar into a wide coffee mug.
Save the white for tomorrow's omelet; you only want the fat and richness of the yolk here.
- 02
Vigorously beat the yolk and sugar together with a standard dining fork.
At first, it will look like a dark, gritty paste, but keep going. You are relying entirely on mechanical friction to emulsify the mixture.
- 03
Whisk until the mixture forms a pale, thick ribbon.
After about two to three minutes of aggressive whipping, it will double in volume and turn a pale, creamy yellow. Rub a bit between your fingers—if it feels gritty, keep whisking until the sugar is fully dissolved.
- 04
Slowly pour the hot espresso over the whipped egg.
Stir gently to combine. The heat of the coffee will slightly temper the foam without cooking it, creating a velvety, luxurious layer that lacks any raw egg taste.
- 05
Dust with cocoa powder and serve immediately.
Drink it warm, or dip a hard biscuit into the foam to capture every last bit of energy before heading out the door.
Notes
Keep simple things simple.
Do not confuse this with zabaione. There is no double-boiler, no cooking, and no Marsala wine. The only secret here is patience and the physical exertion required to dissolve the sugar.
Source the right eggs.
Because this dish is eaten raw, quality is paramount. Use an ultra-fresh, pasture-raised organic egg for that gorgeous, deep-orange Italian yolk. If you have any safety concerns, standard pasteurized-in-shell eggs work perfectly and eliminate risk without compromising texture.
From Cook Italian in America.