Egg Coffee Recipe: I won’t deny that the idea of putting a raw egg in my coffee initially didn’t strike my fancy. However, after personally experiencing the unique taste of Hanoi-style Egg Coffee (ca phe trung), I find myself constantly applauding this rich, sweet, caffeinated delight. I’m thrilled to present this recipe for you to try today.
What constitutes a Vietnamese Egg Coffee?
A Vietnamese egg coffee, or cà phê trứng, is a unique blend of robust black coffee, egg yolks, and sweetened condensed milk, resulting in an extraordinarily rich yet harmoniously balanced coffee beverage.
This innovative concoction came into existence in Hanoi, back in 1946, thanks to the creative mind of a local coffee shop proprietor, Nguyen Van Giang. Although the drink seems indulgent now, it was originally crafted as a substitute during a time of milk scarcity during the war, with eggs being a more accessible alternative to fresh milk. The sustained appreciation for this beverage is a tribute to its remarkable taste and velvety texture.
Ingredients and Equipment | At A Glance |
---|---|
30 grams finely ground coffee | Brew Time: 2 minutes |
12 ounces hot water | Yield: Two 8-oz egg coffees |
1 egg yolk | |
2 tablespoons sweetened condensed milk | |
¼ teaspoon vanilla extract | |
Cinnamon or cocoa powder (optional toppings) | |
Phin Vietnamese coffee filter | |
Small whisk or electric mixer |
What Kind of Coffee Works Best for Vietnamese Egg Coffee?
What Exactly Is a Vietnamese Phin Brewer?
Vietnamese Egg Coffee Recipe: A Step-by-Step Guide
Once you’ve sourced your coffee beans, we’re all set to prepare egg coffee. This is a straightforward three-step recipe that any coffee enthusiast can master quickly. In fact, I believe it’s even simpler than making a latte since there’s no need for a steam wand!
By the way, if you enjoy sweet whipped coffee, you might also like Dalgona coffee – another Asian coffee creation that has gained worldwide popularity.
Step 1: Prepare the Whipped Egg Blend
In a small bowl, mix together the egg yolk, vanilla, and sweetened condensed milk. Vigorously whisk this mixture for about 5 to 10 minutes.
The resulting mixture should be light yellow, airy, and frothy, yet it should remain fluid, not forming stiff peaks like whipped cream or meringue.
Pro-tip: Using an electric mixer to whip such a small quantity can be challenging. If you’d rather not hand-mix, consider multiplying the recipe or using a small hand mixer or milk frother.
Step 2: Brewing the Coffee
Put the coffee grounds into the phin coffee filter, place it atop a carafe or large glass, and pour 12 ounces of water heated to 200 F into the brewer. Allow the coffee to drip through for approximately 4 to 5 minutes.
Split the brewed coffee into two 8-ounce glasses.
While the traditional Vietnamese phin is the most authentic way to brew coffee for this recipe, you can use any other method that yields strong coffee, such as a Moka pot, French press, or espresso machine.
Pro-tip: Warm your serving glasses with hot water while the coffee is brewing. Serving lukewarm egg coffee is a no-no.
Step 3: Garnish Coffee with Egg Cream
Carefully spoon half of the sweet egg mixture onto each coffee. If you wish, sprinkle some cocoa powder or cinnamon on top. Serve immediately.
Is It Possible to Make an Iced Vietnamese Egg Coffee?
Yes, an iced version of egg coffee can be made, although I personally prefer the traditional Vietnamese iced coffee (ca phe sua da).
After preparing the egg mixture and brewing the coffee, place both separately in the refrigerator to chill for at least 30 minutes. Simultaneously, put your serving glasses in the freezer.
Once the time is up, fill the chilled glasses with ice and pour the cooled coffee over it. Top it off with the chilled egg foam.
Final Thoughts
Who would have thought that a simple blend of whipped egg yolks and condensed milk spooned over coffee could taste so heavenly? It’s no surprise that this creamy and rich Hanoi coffee beverage has remained popular for decades, despite the fact that milk is no longer a scarce commodity in Vietnam.