One late evening, feeling a bit peckish for something sweet but not wanting to eat something solid, I began rummaging through the pantry and fridge, after looking through my choices of coffee, condensed milk, cocoa powder, and chocolates, I suddenly had an idea, I have always wanted to try making Vietnamese egg coffee. I have always heard that Vietnamese egg coffee is a delicious and sweet drink dessert, it tastes like liquid tiramisu, a wonderful sensation on the palette.
Vietnamese egg coffee, also known as Cà phê trứng in Vietnamese, is a drink made with coffee, egg yolks, sugar, condensed milk. It is a drink made by whipping the egg yolks with the sugar and condensed milk until frothy, then it is put on top of the brewed coffee for a deliciously sweet dessert drink. It is served with a spoon to eat the egg creme foam before drinking the coffee.
Sure it may sound strange, putting an egg into the coffee, you'll think that the coffee would cook the egg and you'll be left with a strange scrambled egg coffee mixture, but that's not what happens at all.
Egg coffee is a Vietnamese coffee drink that was inspired by the drink "Eggnog" and was introduce to Vietnam by those Vietnamese that has been living in the USA and returned to Vietnam. It was invented by the father of Nguyen Van Dao, who is presently making the coffee at Cafe Giang, 39 Nguyen Huu Huan street, in the Old Quarter of Hanoi, in the mid-1900s when he worked at Hanoi’s Sofitel Legend Metropole hotel.
It is traditionally made with Vietnamese coffee filters, but since I cannot find any of those here, I substitute it with strongly brewed coffee from the coffee maker. I also find that the Robusta coffee beans work best in making this drink since the bitterness of the robusta coffee goes well with the egg cream's sweetness, which gives it a deliciously contrasting taste of bitterness and sweetness.
And now that I have given a brief introduction on what Vietnamese egg coffee is, here is the recipe on how to make the Vietnamese egg coffee recipe using a coffeemaker.
Vietnamese egg coffee is very simple and easy to make, it requires only a few ingredients which can be found in your pantry. Here are the ingredients and utensils, as well as the procedures on how to make this wonderful beverage.
1 Heaping Tbsp of Robusta ground coffee
1 to 1 1/2 Cup of water for brewing the coffee
2 to 3 Cups of boiling hot water
2 Eggs
3 Tbsps Sweetened condensed milk
1 tsp Granulated sugar (Optional)
1/2 Tsp Vanilla (Optional)
Coffeemaker
Electric whisk
Whipping cup
Bowl
Serving cup
First, brew the coffee by putting the ground coffee beans into the coffeemaker as well as the water for brewing the coffee. Turn on the Coffeemaker and let it drip. After the coffee finish brewing, do not remove it from the coffee maker, this is so that it will stay hot. If you want the coffee to be stronger, you can add more ground coffee beans for a much stronger taste.
While the coffee is brewing, let's start making the egg cream. First, separate the egg yolks from the egg whites. Put the egg yolks into the whipping cup. Add the sugar, vanilla, and the sweetened condensed milk into the whipping cup with the egg yolk.
Whip the egg yolk mixture until it looks light and frothy, halfway through add a teaspoon of the hot coffee into the egg yolk mixture and continue whipping it until it becomes light yellow in color and frothy.
After whipping the egg yolk mixture, the brewed coffee should be about done. Put the serving cup into a bowl. After putting the serving cup into the bowl, carefully pour the hot water into the bowl, not the serving cup. Then carefully pour the brewed coffee into the serving cup, keep pouring until you fill it is half-full. By putting the serving cup into the bowl and pouring hot water around it, we ensure that the coffee will stay warm and it will help cook and pasteurize the egg cream.
After pouring the coffee into the serving cup, gently pour the egg cream mixture that we just made on top of the coffee. Make sure not to fully fill the serving cup with the egg cream. Make sure that the serving cup is only 3/4 full. Let it sit in the hot water for at least 30 seconds, you can let it sit longer if you want to cook the eggs through.
After letting the coffee mixture sit in the hot water, remove it from the hot water. Then pour the remaining coffee into the serving cup. The coffee will soak into the egg cream as you pour it in.
After pouring in the remaining coffee, give the egg coffee a light stir, allowing some of the egg cream to mix with the coffee. By doing this, the coffee at the bottom of the cup will acquire a richer taste.
And presto! You can now enjoy your Vietnamese egg coffee. You can drink the coffee by using a spoon to scoop the egg cream before drinking the coffee, or you can just directly sip it from the cup. Either way, both ways are good.
This is a delicious drink that is just as good as a dessert. It tastes like liquid tiramisu, with its sweet, creamy, and bitter coffee flavors. It is a wonderful treat that everyone can enjoy.
Thank you for taking your time and reading this! Have a good day!
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