12 Oct Our Tried & Tested Recipe for Vietnamese Egg Coffee
A few weeks ago, I was introduced to Vietnamese egg coffee and it has become my new favorite thing! I know what you’re thinking. Coffee and egg? Really? But let me tell you, once you have tried this recipe, you will be hooked for life!
To make the original version, you will need authentic Vietnamese coffee and an espresso maker. Because we don’t have all that fancy stuff, we adjusted the recipe so that absolutely anyone can make it.
A dark roast coffee with chocolate notes works best for this recipe.
Serving: 2 cups of coffee with a 50/50 coffee & cream ratio
3 Pasteurized Egg
3 Tablespoons Condensed Milk
1 – 2 Cups Strong Filter Coffee
¾ Teaspoon Vanilla Essence
1.Crack open the eggs and discard the whites.
2.Add 3 tablespoons of condensed milk to the egg yolks.
3.Whisk the egg, condensed milk and vanilla essence together vigorously until the mixture becomes frothy and fluffy.
4.Pour your freshly brewed filter coffee into a (preferably clear for aesthetic purposes) cup until about half full. Gently top it up with the egg mixture. Drizzle a few drops of coffee on top of the froth.
5.Voila! Beautiful, delicious egg coffee.
This is how ours came out (we opted for a little less of the froth mixture – adjust the ratio for your personal preference):
Have you tried this recipe? Let us know how it turned out in the comments below.