Preparation

• 1

  In a medium-sized metal bowl, combine the yolks, sugar and salt. Pour 2 to 3 cups of water into a pot slightly smaller than the bowl and bring to a simmer on medium heat.
  

• 2

  Whip by hand or with an electric mixer until the mixture takes on a mousse-like texture.
  

• 3

  Next, add the coffee while continuing to whisk the mixture. Place the bowl on the pot of simmering water.
  

• 4

  Continue to whisk the mixture over the course of 3 to 5 minutes or until the sabayon has tripled in volume and taken on a custard-like consistency, or until you are able to form a ribbon-like shape at the top of the mixture.
  

• 1

  In a large pot, bring the 4 cups of water to a boil and add the vinegar and salt.
  

• 2

  Break one egg into a cup or bowl. Pour the egg into the boiling water, reduce heat and simmer for 3 minutes. Remove the egg with a slotted spoon and place in ice water to stop cooking. Repeat with remaining eggs.
  

• 3

  Place the egg on top of a toasted English muffin and pour some sabayon on top, sprinkling with cayenne pepper.