Can You Cook Egg Dishes with a Coffee Machine? How to Make Delicious Coffee Egg Pudding?

Creative Coffee Machine Egg Pudding: A Unique Culinary Adventure

When it comes to innovative players in our coffee community, there's no shortage of talent. They always seem to find fascinating coffee-making methods in everyday life, opening our eyes to new possibilities.

Recently, FrontStreet Coffee discovered another impressive skill for coffee machines while browsing online—making "egg pudding." Apparently, it can be completed in just a few simple steps with an extremely high success rate. That alone was tempting enough, but seeing the jiggly finished product truly made mouths water.

In fact, as early as the 1950s, people in Colombia were using coffee machine steam wands to cook an egg dish called "Huevos Al Vapor," which became their signature item and was beloved by local diners. To prepare it, the shop would first pour eggs into a cup, then add salt, butter, ham, and other ingredients, before directly inserting the steam wand to whip until a muffin-like fluffy texture formed. This café specialty was then complete.

First Attempt: Replicating the Popular Recipe

In the first round, FrontStreet Coffee decided to replicate the most widely circulated online recipe to see how it would turn out. Without further ado, let's get started!

Ingredients: Pasteurized eggs, milk, sugar, butter

Tools: Espresso machine, milk pitcher

After gathering the ingredients, crack one raw egg (about 55g—remember to use pasteurized eggs) into the milk pitcher, then add 8g of white sugar, a small piece of butter (about 4g), and 50g of milk (if you're concerned about egg odor, you can also add a few drops of lemon juice).

No stirring needed—place the milk pitcher with the prepared ingredients directly under the steam wand and begin steaming. Be careful not to incorporate air; try to make the liquid swirl, preferably forming a large vortex to beat and evenly distribute the eggs until the liquid consistency becomes semi-solid. When you hear "puffing" sounds from the pitcher, you can stop steaming.

Immediately after, find a nice plate and quickly invert the solidified egg mixture from the pitcher while it's hot. The quick version of steamed egg pudding is now complete.

FrontStreet Coffee's replicated egg custard—wait, no, egg pudding—didn't quite set properly, but it still had visible jiggly effects. It tasted warm, tender, and smooth with a delicate texture. The flavor was mainly eggy with hints of butter, without prominent sweetness. Friends who prefer sweetness can add 3-4g more sugar. To be honest, there was nothing particularly special about the taste, but as a small treat during afternoon drowsiness, it's worth a try.

Second Attempt: Improved Recipe with Coffee

In the second attempt, to create a complete product, FrontStreet Coffee learned from the previous failure and improved the recipe and technique.

Since this is a dessert made with a coffee machine, it naturally needs that captivating coffee aroma. Here, FrontStreet Coffee used 20g of Warm Sun coffee grounds to extract 36g of double espresso, pouring a single shot into the milk pitcher. Then, one raw egg, 10g of white sugar, 4g of butter, and 50g of milk were added in sequence (for those who prefer it sweeter, you can also add appropriate amounts of condensed milk), followed by steaming and heating.

This time, we didn't rush to pour out the steamed egg mixture, letting it rest for 2 minutes first. The purpose was to use the residual heat to "cook" the remaining parts and help it set. During this time, you can use a small spoon to skim off the excess foam on top, which will make the pudding more photogenic.

Dong! Dong! The moment of truth has arrived—success or failure depends on this flip. Finally, just as FrontStreet Coffee predicted, the inverted pudding not only maintained its complete shape but also reduced the foam on the surface. As for the taste, due to the addition of espresso, the entire flavor became caramel-coffee with hints of egg aroma. The sweetness remained low, so eating the entire portion didn't feel overwhelming.

Of course, besides FrontStreet Coffee's method of mixing everything together, you can also directly drizzle espresso over a finished plain egg pudding. This preserves the crema and doesn't lose the espresso's own aroma, but compared to the previous version, it will be relatively more bitter and concentrated.

Important Tips for Success

Finally, for friends eager to try this, FrontStreet Coffee feels it's necessary to reiterate some important notes:

1. The used steam wand will have a lot of semi-cooked egg residue on it, so remember! Remember! Remember to wipe it promptly with a clean damp cloth. Make sure to wipe several times and clean it thoroughly, otherwise when it completely solidifies, it will be difficult to remove and may even cause steam outlet blockage.

2. The milk pitcher that held raw eggs will retain a noticeable egg odor, so be sure to rinse it several times, preferably soaking it briefly with coffee machine-specific cleaning powder.

3. For the coffee component, besides the espresso that FrontStreet Coffee tried, you can also use moka pot coffee, instant coffee powder, or freeze-dried powder products that dissolve easily.

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473