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How to make vietnamese egg coffee

Vietnamese Egg Coffee

A rich, creamy Hanoi specialty that tastes like liquid Tiramisu
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Prep Time 5 minutes
Brew time 10 minutes
Total Time 15 minutes
Servings: 1
Course: Drinks
Cuisine: Vietnamese
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 2 egg yolks
  • 30 g sweetened condensed milk
  • 5 g granulated sugar
  • 20 g Vietnamese Robusta coffee grounds

Equipment

  • Vietnamese phin filter (or espresso machine)
  • Electric Hand Mixer
  • Mixing Bowl
  • Small coffee cup

Method
 

Prepare the Egg Cream
  1. Separate egg yolks carefully, ensuring No egg white remains (this causes fishiness)
  2. In a mixing bowl, combine 2 egg yolks, 30g sweetened condensed milk, and 5g sugar
  3. Beat with electric mixer on medium-high speed for 5-7 minutes
  4. Mixture should transform from deep yellow to pale cream/white color. Texture should be thick, fluffy, and form soft peaks
    Make the Egg Foam
Brew Vietnamese Coffee
  1. Make a strong cup of coffee (40ml) using a phin filter or espresso machine
  2. Place phin on top of your cup, rinse with hot water to preheat
  3. Add 20g coffee grounds, shake gently to level
  4. Pour 30ml hot water (95°C), let bloom for 40 seconds
  5. Add remaining 50ml hot water, cover with lid
  6. Wait 5-7 minutes for coffee to drip through
  7. Remove phin, you should have 40ml concentrated coffee (If using an espresso machine, pull a double shot of strong espresso)
    Brew the Vietnamese egg Coffee
Garnish & Serve
  1. Ensure coffee is very hot in the cup, If it cools, microwave 20 seconds or reheat to 80°C
  2. Gently spoon or pour egg cream on top of coffee, the cream should float and nearly fill the rim of the cup
    egg coffee recipe
  3. Lightly dust the top with cocoa powder using a fine sieve

Notes

Pro Tips for Success
  1. Use only yolks: Even a drop of egg white will ruin the taste
  2. Beat long enough: 5-7 minutes creates heat that partially cooks the eggs
  3. Keep coffee hot: Heat from coffee "cooks" the cream layer
  4. Use fresh eggs
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