Turkish Coffee with Egg Yolk
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It is a classic version of Turkish coffee. The unique sand-brewing method delicately enhances the coffee’s flavour and energising properties. Adding egg yolk gives the drink a distinctive taste and makes it both refreshing and nourishing. It’s a perfect choice for those who appreciate traditional Eastern recipes.
10-15 minutes
143 kcal
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Prepare a container with sand and heat it to the maximum temperature.
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Add the ground coffee to the cezve and pour in cold water.
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Place the cezve on the hot sand.
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As soon as a thick coffee foam rises, remove the cezve from the sand and let it cool for 10-30 seconds.
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Return the cezve to the sand and wait for the foam to rise again. Take it away from the sand and allow it to cool slightly. Repeat this process three times.
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Bring the coffee to boiling on the fourth heat and remove the cezve from the sand.
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Skim off the thick foam from the coffee and pour the drink into a cup.
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Place the egg yolk in a mixing container, add sugar, and whisk until smooth and frothy.
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Pour the whipped sweet yolk into the cup of coffee.
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Serve the Turkish coffee with egg yolk alongside a glass of cold water.
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