Vietnamese Egg Coffee is a unique and delicious drink that you have to try. This Vietnamese egg coffee recipe is made with brewed coffee, condensed milk, and raw eggs. It’s sweetened with sugar or honey. You can also add ice cubes for an iced version of the beverage.
This traditional Vietnamese drink has been around since the 1940s when it was introduced by French colonists in Vietnam. Today, this popular beverage is served at cafés all over Hanoi as well as other parts of Southeast Asia like Thailand and Cambodia. Learn how to make your own Vietnamese Egg Coffee!
What Is Vietnamese Egg Coffee?
Vietnamese egg coffee, also called ca phe trung, is a beverage made using egg yolks, condensed milk, sugar, and coffee. It was first made in Hanoi in Vietnam in 1946 by a man named Nguyen Van Giang. Its advent came about by trying to make a substitute for milk in short supply at the time. He later went on to open his coffee shop and has passed it down to his children, who now run the coffee shop in
Hanoi. Today it is a world-famous brew.
Espresso is often used to make Vietnamese egg coffee. The eggs are beaten to foam. You can either have it with hot coffee or with iced coffee.
The egg foam is silky soft and adds creaminess to the coffee. The sweetness is subtle, yet just enough to offset the strong flavor you will get from the espresso. The sweetness makes it a great dessert coffee.
What Does Putting an Egg in Coffee Do?
Adding egg in Vietnamese coffee adds a creamy, fluffy layer. It gives it a silky soft texture. Also, adding an egg to coffee adds a nutritional factor to the beverage. The other shocking advantage is that it helps bring out the caffeine in the coffee and dull down the bitterness that you will often get from the coffee used.
Raw Egg Warning
Consuming raw eggs can be dangerous to your health, following warnings issued by food safety organizations. Eating a raw or partially cooked egg and other types of uncooked food have a risk of food-borne illness. This is defined as a disease or illness resulting from eating raw or improperly cooked food, such as having raw eggs.
Food-borne illness, sometimes called food poisoning, is because all animal products have a certain amount of bacteria. As such, it is essential to always keep in mind the risks involved. Since the strains of bacteria differ, it also determines whether or not the raw food you are having will make you sick.
- It helps to use strong coffee such as an espresso in Vietnamese egg coffee because it will give you the closest taste to what you would get with the original Vietnamese coffee. Filtered and robust coffee is necessary, such as robusta coffee.
- Use a mixer to whip the foam effectively.
- If you want to test if the consistency of the foam is right, take a spoonful of the foam and put it on the water in a glass. The right foam consistency will not sink to the bottom of the glass, whereas foam needs more whisking.
- After pouring the coffee into the serving cups, you can preserve the cup’s warmth while you pile the foam on by putting the cups in warm water. You can pour the water into bowls and then put the coffee cups in the bowls. This way, by the time you are done with preparing the drink, it is still as warm as it should be.
- Use a metal filter, known as a phin, to get a better grade of coffee. It filters better than paper filters or cloth filters.
- To reduce the taste of egg in the foam, as you whisk the eggs, mix in the condensed milk. You may also use vanilla extract to get the egginess out.
How to make Vietnamese egg coffee
This recipe should take about 15 minutes from start to finish: 10minutes of preparation and 5minutes of cooking time. There are a couple of things that you will need to achieve the perfect cup.
You will need ingredients for two steps, making the foam and making the coffee. Make sure to use espresso. Vietnamese egg coffee is made using Vietnamese coffee drippers.
The drip is slow, consistent, and deliberate. These give yield to a syrup-like strong coffee. Vietnamese egg coffee is therefore not for the weak-hearted, who may not be after the strong taste of coffee.
To make the Foam, you will need:
· Two egg yolks
· 1/2 cup sweetened condensed milk
· One teaspoon vanilla extract
To make the coffee, you will need:
· 60 grams French roast coffee or robusta coffee
· 4 1/8 cups of hot water
· Cocoa powder
Make the foam
1. First, start by making the foam to top the coffee with. Combine the egg yolk, the condensed milk, and vanilla. Beat the eggs until they look almost white. Mix well. Using a mixer will help you get a smooth result. You want the batter to be smooth with no lumps in it. About 10 minutes should do the trick using an electric mixer.
2. Check to make sure the foam is of the right consistency and that it doesn’t sink to the bottom when it is put on the coffee.
Make the coffee
1. Then, make the coffee at a temperature of about 205˚F, at which point you get the best extraction. The finer the ground size, the better. It would be great if you could use a Vietnamese coffee maker. Espresso works best since it needs to be strong. Use a double shot of espresso in place of one measure of robusta coffee. Brew it using a phin which is a metal filter and will give a more concentrated result.
2. separate the quantities into the number of cups that you will want to make.
3. Ensure you have also left a little bit of coffee aside, which will come in handy later.
Make the egg coffee
1. And now the fun part! Scoop about one or two tablespoons of the foam onto the coffee. Do this carefully, making sure that it doesn’t slump down to the bottom of the cup.
2. Now, take some of the coffee you had placed aside and pour it through the foam.
3. Sprinkle cocoa powder over the coffee. If you’re not a chocolate fan, you may skip this.