Shared by The Fedida Family
Shared by The Fedida Family
Coffee with Sweet Egg Yolk Foam
Yield: 6 servingsTime: 10 minutes
Coffee with Sweet Egg Yolk Foam
Yield: 6 servingsTime: 10 minutesFamily Journey
Spain or PortugalMeknes and Casablanca, MoroccoCasablanca, Morocco
New York City
For Barbara Fedida Brill’s family, the break fast after Yom Kippur always begins the same way: they return home from synagogue and gather around to share cups of strong coffee crowned with sweet egg yolk foam and a plate of sugar cookies, before sitting down to steaming bowls of Moroccan dafina. The ritual is simple yet deeply meaningful. That first sip after the long fast is rich and restorative, offering a gentle lift of warmth and energy before the main meal begins.
Read more about Barbara’s family in ”A Sweet Coffee from a Moroccan Family to Break the Yom Kippur Fast” and get the recipe for Moroccan Dafina (Overnight Stew).
Ingredients
- 4 egg yolks
- 8 tablespoons sugar
- 6 cups brewed coffee
Preparation
Step 1
In a medium mixing bowl, combine the egg yolks and sugar. Using a hand mixer, beat on high speed for 5–7 minutes, until the mixture becomes pale, thick, and forms soft peaks. The texture should be fluffy and mousse-like.
Step 2
Pour the hot coffee into mugs and top each with a generous spoonful of the sweet egg yolk foam. Serve immediately.
