Vietnamese Egg Coffee
A rich and creamy Vietnamese coffee featuring a luxurious whipped egg yolk topping. This iconic Hanoi specialty combines dark roast coffee with sweet condensed milk and a velvety egg foam.
- Total time
- 10 min
- Servings
- 1
- Calories
- 285
- Protein
- 4g
Ingredients
- 2 tbsp dark roast ground coffee
- 6 oz hot water
- 2 tbsp sweetened condensed milk
- 1 whole egg yolk
- 1 tbsp sweetened condensed milk
- ¼ tsp vanilla extract
Instructions
- 1
Separate the egg yolk from the white and place yolk in a small bowl.
- 2
Add 1 tbsp condensed milk and vanilla extract to the yolk.
- 3
Whisk vigorously with a fork for 3-4 minutes until the mixture becomes thick, pale, and creamy with stiff peaks.
- 4
Add ground coffee to a Vietnamese coffee filter (phin).
- 5
Pour 1 oz hot water slowly to saturate the grounds, then wait 5 seconds.
- 6
Add remaining 5 oz hot water and let it drip for 4-5 minutes until all liquid has filtered.
- 7
Pour 2 tbsp condensed milk into a serving cup.
- 8
Slowly pour the hot brewed coffee over the condensed milk and stir well.
- 9
Top with a generous spoonful of the whipped egg mixture.
- 10
Serve immediately and stir the egg foam into the coffee as you drink.
Tools you’ll need
- Vietnamese coffee filter (phin)
- small mixing bowl
- fork
- serving cup or mug
- spoon
- kettle
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
