Back when I was planning my winter holiday dessert menu, I stumbled upon an article about uovo sbattuto, a rustic Italian treat traditionally prepared with raw egg yolk, sugar, and espresso. The description alone had me craving this comforting treat, and once I learned more about its origin, I knew I’d have to try it out for myself. Since discovering uovo sbattuto, I’ve incorporated this cozy Italian breakfast drink into my own home kitchen.
What Is Uovo Sbattuto?
Made by whisking raw egg yolk with sugar until it becomes pale yellow, creamy, and frothy, uovo sbattuto translates to “beaten egg” in English. Italian mothers used to give it to their children for a morning or afternoon energy boost. Most often, adults top uovo sbattuto with a shot of espresso for an additional boost of caffeine, flavor, and warmth. I don’t know about anyone else, but I would have jumped for joy out of my bed each morning if I knew this was awaiting me before heading off to school!
How To Make Uovo Sbattuto
Of course, many families have slightly different approaches to this recipe, but creator @giovanni_contrada shares a classic method for preparing uovo sbattuto. He whisks one egg yolk with about a tablespoon of sugar and stirs it vigorously with a spoon until thick and creamy. He describes how, as a child, his mother would prepare this for him each morning before sending him off to grammar school. No matter what version of this recipe I explore, I can always sense the nostalgia, core memories, and even the aroma of a warming cup of uovo sbatutto.
What I’ve Learned Making Uovo Sbattuto
Since learning about this lovely Italian treat, and now having made uovo sbattuto more than a few times, I’ve learned some tips worth sharing if you decide to make this at home.
If you think you’ve whisked enough, whisk some more. The yolk and sugar do not combine and thicken as quickly as you may expect. It may be a small quantity, but the sticky yolk and grainy sugar require a few dedicated minutes of elbow grease to become fully incorporated, smooth, and luscious.
A mini whisk or spoon is the best method for whipping the yolk. I’ve seen people use forks, spoons, whisks, and hand mixers to make uovo sbattuto. After trying each of these myself, I find that a spoon is the most efficient tool, and a hand mixer is the least effective. If you have a mini whisk, that is also a good option, since the cup or bowl holding the yolk and sugar is small. A spoon allows enough air to circulate, allowing the mixture to whip and become frothy.
It is not the same as zabaglione. While the two are very similar, zabaglione also calls for sweet Marsala wine, and is then whisked low and slow over simmering water until a thick, airy cooked custard forms. Zabaglione is served as a dessert either warm or chilled, while uovo sbattuto remains raw, is served at room temperature or warm with espresso, and is served as coffee or a sweet breakfast treat.
Some restaurants take uovo sbattuto a few steps further. Forget espresso martinis! Make uovo sbattuto “corretto style” by adding a splash of liqueur such as amaretto, amaro, sambuca, or grappa, and enjoy it as an after-dinner drink. Some restaurants also add an extra bit of indulgence to their uovo sbattuto by topping it with a dollop of panna montata or freshly whipped cream.
Read the original article on Allrecipes
Dining and Cooking