Jon Is Disgusted... Coffee Eggs From 1769

welcome to 18th century cooking on your host John Townsend in so many different recipes we have heard of eggs we cook eggs with buttermilk cheese who knows what how about eggs and coffee together thanks for joining us as we savor the flavors in the aromas of the 18th century so there are some recipes where you just read the title of it and it's intriguing and then the more you read the more confused you are this is one of those recipes this is from the professed cook Clermont does this book in 1769 and it's it's a it's a translation of French a French cookery book into the English vernacular and this one's called coffee eggs or eggs with coffee and generally we think about those things as two separate things not putting them together into a single dish and this one's strange in that it is not very complicated but in the two main ingredients are eggs and coffee not two things I would I would normally just kind of put together like that make some good strong coffee let it rest to clear as usual sweeten it with sugar according to discretion beat up six egg yolks or beat up the yolks of six eggs with about four cups of coffee sift it pour this into little molds in the form of eggs or any other do not fill them quite bake them in a my eleven or a Dutch oven in the shapes of any fruits or birds if you have proper molds for it either of copper or China etc etc so interesting it's basically a coffee of the egg yolks and what sugar you add and then they're baked in little forms I don't understand how this is gonna turn out the only way to figure this one out is to do it let's get started so everybody knows I'm not a big fan of coffee the crew here's always drinking coffee but not me but I'm willing to go out on a limb here and try this one out because it's just so weird and strange again we don't need very many ingredients we've got some eggs I've got some sugar and we've got our good strong coffee we don't need any incredible equipment except for the and that's kind of the tricky part with this one I've got these little molds I actually made up specific for this purpose they're little deep sort of half egg shapes and you could use maybe well I don't know what kind of molds your your gonna use but this is a kid it's just a little mold that we're gonna use today let me get these mixing up we're gonna start off with six egg yolks already in our bowl ready to go and I'm gonna whisk these up won't take very much at all we're gonna add coffee in it it's talks about cups of coffee but we don't actually know how big these cups of coffee are and baking this it seems like there's an awful lot of coffee here so I'm gonna cut this back to approximately two ounces of coffee per egg yolk and that means that if we've got six egg yolks in here I'm gonna add in 12 ounces of coffee maybe their coffee cups are small let me tell you this does not look promising does smell promising to me we're gonna do it anyway make sure your coffee isn't too hot you don't want to cook these eggs when you put them in this was just kind of nice and warm and I left it nice and warm so that we could still get this sugar to dissolve you can dissolve your sugar in first I'm gonna do it here just in this section again it's the sugars up to you about how sweet you want it and I'm just gonna whisk this until my sugar gets dissolved this is very watery consistency but I've been fooled on these kinds of things before where you think you know what you're gonna bake just will never you know never thickened up never turn into what you want and this is supposed to go into a mold and come out of it and hold its shape you wouldn't you wouldn't bet that from from what it is right this second I'm just whisking it to get it fully mixed not trying to whip any great quantity of air to this so I don't know if this is the right consistency or not but we're gonna start putting it in to our little molds and it said of course that they might grow a little bit so don't fill them all the way up here we go those are filled up ready to go into the oven I'm gonna put these on little tray just in case we're gonna put these in a slow oven so you know modern oven maybe 300 degrees or so also make sure on these little molds that they that they release so you'll probably want to butter your mold too even though you know the recipe didn't mention that but I went ahead and buttered these guys and I'm gonna get these in the oven and I'm guessing mmm about a half hour it's one of those things you'll have to watch and hopefully they'll solidify up and and do what they're supposed to do I have no idea but I'll get these in the oven [Music] well either here they're ready to try I took a little bit to get them to release from the molds I did cook them a little bit longer 35 minutes or so for these because the molds were heavy enough that they took a little bit to come up to heat and that put them on a little you want to put them on a bed of greens or something yeah we thought maybe spinach leaves these are mental leaves because they're I think it's I think this is more of a dessert thing I don't know I don't know if it's time to try these or not maybe a different mold style would make them look a little they're kind of jiggly interesting looking let's try it out okay they they're holding together really nicely well that's probably actually pretty good try again this has got I probably add just a little bit more sugar then I might have because I was guessing so they definitely have a wonderful sweetness to them they've got this really really interesting texture soft but with with enough body to them so that they're not they're just on this side of Earth you know just on the firm side of falling apart but they have this really really fun texture to them it's really nice the coffee comes through and so it really matters what kind of coffee you're gonna use and the eggs just hold that together so it's some like coffee pudding right but very very few ingredients this isn't really a custard it doesn't have any milk doesn't any cream in it if I had to eat coffee this would be a way to do it this is actually a really good fun way simple way to have a little dessert that isn't too difficult to me I'm gonna call this definitely a success I like this one as someone who's not a coffee person I definitely recommend this one to try out and if you're interested in more coffee you can see this video where you can roast your own

Channel: Townsends

Views: 2,191,289

Rating: 4.9268246 out of 5

Keywords: townsends, jas townsend and son, reenacting, history, 18th century, 19th century, jon townsend, 18th century cooking, eggs, coffee, coffee eggs, brewing coffee, breakfast

Id: zbFhIlxGElc

Length: 8min 40sec (520 seconds)

Published: Mon Aug 12 2019

Reddit Comments

[u/Geefoo2]

I’ve never seen this guy’s channel before but it seems really interesting. Thanks for sharing!

[u/ScheisskopfFTW]

Jon my man you dont have to lie. The coffee jello nipple buttons failed and that's ok.

[u/itsMalarky]

BAH. HERE WE GO AGAIN.

Back down the Townsends rabbit hole we go.

[u/Jennas-Side]

“Probably actually pretty good?”

[u/apineda50]

They have egg coffee in Vietnam and it’s super delicious!

[u/realchoice]

This channel has taken many hours of my life, and Jon never disappoints

[u/gopster]

That's interesting. My Sri Lankan mom used to give me an egg coffee mixture when I was a sickly kid with cold or fever. 1 egg, coffee, some spices, and brandy. I had to chug that shit down. It was the most vile thing I ever tasted but it actually worked. ¯_(ツ)_/¯

[u/gets_that_reference_]

I can imagine how this happened.

"Hey, I'm throwing a couple fakers in this new book, what do you think about 'Coffee Eggs?"

"Like, eggs with coffee?"

"No, eggs in coffee."

"That sounds awful, who would do that?"

"No, see, I'll tell them to put it in molds and bake it, make it seem like a real thing."

"You think people will buy that?"

"Hey, they bought 'Portable Soup."

[u/RomulusWall]

:)