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Use an espresso machine, moka pot, coffee filter, or your preferred method to brew 1-2 shots of espresso based on your coffee-drinking habits. Instant coffee can also be used for egg coffee. It’s best to prepare the coffee before whipping the egg foam to avoid letting the foam sit too long before serving.
Carefully separate 1 egg yolk, ensuring no egg white remains, to prevent the foam from having a raw smell. Add condensed milk and honey/sugar, then whip the mixture for 2-3 minutes until it becomes fluffy and turns a light yellow color.
If you prefer a sweeter coffee, add 1 tbsp of condensed milk to the bottom of the cup, then pour the espresso over it. Gently pour the whipped egg foam on top until the cup is full.
Finally, garnish the coffee with a sprinkle of cocoa powder on top. You can also try decorating the surface of the egg foam with a few drops of coffee or whipped cream for a creative touch.
When serving egg coffee, if you plan to enjoy it for more than 10 minutes, place your cup in a bowl of hot water to keep it warm. This ensures that the egg foam stays warm, rich, and fragrant without developing an eggy taste.