How does a coffee machine steam wand make egg pudding?

A coffee machine steam wand can cook as well as froth. Crack one pasteurized egg into a milk pitcher, add 8 grams of sugar, about 4 grams of butter and 50 grams of milk, plus a few drops of lemon juice for egginess. Without stirring, put the pitcher under the steam wand and froth the liquid into a rolling vortex until it turns semi-solid.

Stop frothing when the pitcher makes a puffing sound, then plate the pudding quickly. The dish echoes Huevos Al Vapor, an egg item Colombian shops made with steam wands in the 1950s. Presentation can go two ways, both with caramel-coffee aroma and low sweetness, and the steam wand and milk pitcher need cleaning afterward.

You might not have thought that a coffee machine can do more than brew coffee—it can also whip up an egg dessert on the side. In fact, back in the 1950s in Colombia, people were already using the steam wand to make an egg dish called Huevos Al Vapor, turning it into a signature item in their shops. Now Front Street Coffee is also trying to recreate this steamed egg pudding with a home espresso machine. All you need are eggs, milk, butter, and sugar, and it's done in just a few steps. This article will break down the process in detail, including the steps, ingredient ratios, and two ways to present it with coffee flavor, while also reminding you about cleaning the steam wand and milk pitcher, to help you successfully make this impromptu dessert with a caramel-coffee aroma and low sweetness.

These past couple of days, Front Street Coffee has discovered yet another new trick for the coffee machine online—making "egg pudding." It's said that just a few simple steps will do the job, and the success rate is pretty high. Just hearing that is enough to make anyone's heart race, and then seeing the finished product wobble and jiggle—absolutely mouthwatering.

In fact, as early as the 1950s in Colombia, people were using the steam wand of a coffee machine to cook an egg dish called "Huevos Al Vapor," and they turned it into a signature dish at their shop, winning over local diners. To make it, the shop would first crack eggs into a cup, add salt, butter, ham, and other ingredients, then directly insert the steam wand and froth it until the egg mixture puffed up like a muffin—and this café specialty was done.

Tools: espresso machine, milk pitcher

Once all ingredients are ready, crack a raw egg (about 55 grams; be sure to use pasteurized eggs) into the milk pitcher, then add 8 grams of white sugar, a small piece of butter (about 4 grams), and 50 grams of milk. If you're worried about an eggy smell, you can also add a few drops of lemon juice.

No need to stir—just place the pitcher with the ingredients under the steam wand, turn on the steam, and start frothing. Be careful not to introduce air; try to get the liquid rolling, ideally forming a large vortex, to break up the egg and mix everything evenly, until it goes from liquid to semi-solid. When you hear a "puff puff" sound from the pitcher, you can stop frothing.

Then quickly grab a nice-looking plate and, while it's still hot, flip the now-set egg mixture out of the pitcher. Your quick-and-easy steamed egg pudding is ready.

Since it's a dessert made with a coffee machine, of course it needs that alluring coffee aroma. Here, Front Street Coffee uses 20 grams of Warm Sun coffee grounds to first extract 36 grams of double espresso, pours a single shot into the milk pitcher, then adds one raw egg, 10 grams of white sugar, 4 grams of butter, and 50 grams of milk (if you like it sweeter, you can also add some condensed milk), and then froths and heats it.

This time, don't rush to pour out the frothed egg. Let it sit for 2 minutes to use the residual heat to continue heating and "cooking" the rest, while also helping it set. In the meantime, you can use a small spoon to skim off the excess foam on top, which will make the finished pudding more photogenic.

Ta-da! The moment of truth has arrived—success or failure hinges on this flip. In the end, just as Front Street Coffee expected, the flipped-out custard not only held its shape perfectly, but the foam clinging to the surface was also greatly reduced. As for the taste, because espresso was added, the overall flavor turned directly into caramel coffee, with a hint of egg aroma. The sweetness is still low, so you won't feel cloying even after finishing a whole portion.

Of course, besides Front Street Coffee's method of mixing and frothing everything together, you can also simply pour espresso directly over a plain egg pudding once it's made. This way, you preserve the oils and the aroma of the espresso itself, but compared to the previous version, the bitterness and intensity will be somewhat stronger.

Finally, for those who want to give it a try, Front Street Coffee still has a few reminders:

1. The used steam wand will have a lot of half-cooked egg mixture on it, so remember! Remember! Remember! to wipe it promptly with a clean damp cloth. Be sure to wipe it several times and clean it thoroughly; otherwise, once the egg mixture completely solidifies on it, it will not only be hard to remove but may also clog the steam holes.

2. The milk pitcher that held raw eggs will retain a distinct eggy smell, so be sure to rinse it several times, and preferably soak it briefly with coffee machine cleaning powder.

3. For the coffee part, besides the espresso tried here at Front Street Coffee, you can also use moka pot coffee, or instant coffee powder, freeze-dried powder, or other products that dissolve easily.

The above content is compiled by CoffeeHunters, a coffee news website.