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Kogel-mogel
Kogel-mogel: egg yolks whisked with sugar until pale and fluffy, with or without cocoa
Ask anyone who grew up in a Warsaw block of flats about kogel-mogel and they will remember standing in the kitchen beating yolks and sugar in a mug with a teaspoon, waiting for it to turn pale. It is the simplest Polish treat: thick, mousse-like and very sweet, sometimes with cocoa, eaten from a glass with a spoon or dolloped on fruit. Because the yolks are raw, use pasteurised eggs, which most supermarkets sell as cartons of yolks or as pasteurised whole eggs. Even so, raw eggs are not for pregnant women, young children or anyone with a weakened immune system. The common mistake is stopping too soon; it needs a good 5 minutes of whisking until it doubles and almost all the sugar has dissolved. Chef's tip: use caster sugar, which disappears faster and gives a silkier result.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 4 tbsp caster sugar
- ½ tsp vanilla extract
- 1 tbsp cocoa powder (optional)
- 3 ½ oz fresh berries (optional)to serve
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Method
0/3 doneStep 1: Put 4 pasteurised egg yolks, 4 tbsp caster sugar and ½ tsp vanilla extract in a deep bowl.
1 minStep 2: Whisk with an electric mixer on high for 5–6 minutes, until pale yellow, doubled in volume and thick enough to hold a ribbon for a few seconds. Rub a little between your fingers: it should feel almost smooth.
6 minStep 3: For a chocolate version, whisk 1 tbsp cocoa powder into half the mix. Spoon into small glasses, layering plain and chocolate if you like, top with 3 ½ oz fresh berries and eat straight away.
2 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 6 g
- Carbs
- 26 g
- Fat
- 11 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kogel-mogel take?
- About 10 minutes in total.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
- What can I use instead of vanilla extract?
- Vanilla bean paste, same amount.
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