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Vietnamese Egg Coffee Recipe

Vietnamese Egg Coffee Recipe

If you have never imagined drinking a coffee with egg, well you need to go to Vietnam.. Or might as well try it at the leisure of your own home. This Vietnamese Egg Coffee, tastes like tiramisu, the fat and fragrant egg-scented layer and the light bitter coffee blended so nicely.

When in Vietnam, you will encounter this rich, caffeinated beverage confection in the bustling urban quarters of Hanoi, where the storied Cafe Giảng makes the original version. The very first Egg Coffee was concocted by Giảng in the 1940’s because of shortage in fresh milk. Frothed egg was the preferred coffee additive in those times. This deprivation fused Giảng’s creativity, and a scrumptious, unique coffee resulted in something still popular up to now. They love it in the monsoon season, in the winter, and in foggy mornings. 

This Egg Coffee is very easy to prepare, it is better if you have an electric mixer, or a mini coffee frother. You may also use a manual hand whisker or even fork to whisk the egg. It can be made in any simpler way coupled with lots of patience.

Vietnamese Egg Coffee Recipe

INGREDIENTS:

  • 2 large egg yolks
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract(or vanilla essence will do)
  • 60 grams french roast coffee, finely ground (Preferably Vietnamese Coffee, or any instant coffee)
  • 1 liter hot water. 
  • Optional: Cocoa powder (for sprinkling)

INSTRUCTIONS:

  1. Using an electric mixer, beat the egg yolk and condensed milk in a bowl for about 10 minutes. To test the frothiness, just spoon a small amount on top of a glass of water to test if it floats. If it doesn’t float, whip it more until it you think it will float.
  2. Prepare the coffee. Brew or prepare according to the proper method.
  3. Divide brewed coffee among four cups and set aside about ½ cup for later use.
  4. You can place them on a tray and keep it in the oven. Or any other way you can do to maintain the heat. Some Vietnamese waiter, will put the coffee cup in a small saucer bowl of boiling water to maintain heat or prolong its warm temperature.
  5. Gently scoop the egg froth mixture onto the top of each coffee cup. 
  6. Pour a bit of the reserved coffee through the foam in each cup. Serve immediately. Warning: raw and lightly-cooked eggs may pose a risk of food-borne illness, so please avoid this specially if you’re pregnant. Make sure you don’t miss this step and it is essentially important to serve it on a very hot coffee.

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