Separate egg into two tea glasses.
Whisk yolk with 2 tbls sugar in one glass,
and white with 2 tbls sugar in another glass
until frothy like meringue.
Boil tea dust with 2 glasses of water
until quite strong. Slowly add to tea glasses
straining through a coffee sock.
Drizzle with condensed milk, and serve with
a straw, spoon and a few drops of lime juice.
Recipe from Edi, Pasar Raya – Padang, Sumatra