Vietnamese Egg Coffee Recipe
This Vietnamese Egg Coffee recipe blends strong, dark coffee with a rich, whipped egg yolk and sweetened condensed milk foam.
Equipment
- Phin Coffee Filter or Coffee Maker
- Whisk or Blender
Ingredients
- 1 Egg Yolk
- Robusta Coffee Beans
- 2 tbsp Sweetened Condensed Milk
Instructions
- Brew strong coffee: Use a phin filter and Robusta beans to brew strong Vietnamese coffee, or substitute with espresso or strong drip coffee.
- Whip the egg yolk: While the coffee brews, whisk one egg yolk with sweetened condensed milk, a pinch of salt, and vanilla until thick and creamy.
- Warm the egg mixture: Gently warm the whipped egg mix over hot water for 1–2 minutes. Keep stirring to avoid cooking—just to make it silky.
- Combine coffee and foam: Pour the hot coffee into a cup and gently spoon the egg foam on top, letting it float like a creamy layer.
- Serve and enjoy: Dust with cocoa or cinnamon if you like, and enjoy hot—either sip through the foam or stir it all together.