Vietnamese Egg Coffee
A rich and creamy Vietnamese egg coffee made with strong coffee and a frothy egg yolk and condensed milk mixture.
2h 10m1Servings
Nutrition
178kcal
7gProtein
13gCarbs
11gFat
Ingredients
COFFEE
Vietnamese Coffee Grounds
3 tbsp
Hot Water
0.15 l
EGG FOAM
Egg Yolks
2 pieces
Sweetened Condensed Milk
2 tsp
Equipment
Hand Mixer
Instructions
1Prepare the Coffee
5m
5mAdd Coffee Grounds
Add 3 tablespoons of Vietnamese coffee grounds to the Vietnamese coffee filter.
Tamp the Grounds
Gently tamp the grounds down with the filter press. Twist the press on to compact the grounds.
Pre-heat the Cup
Pour a small amount of hot water into the glass cup to pre-heat it. Let it sit for a moment, then discard the water.
Assemble the Brewer
Place the coffee filter on top of the pre-heated glass cup.
Bloom the Coffee
Add about 2/3 of the way up with hot water to the filter. Let it bloom for about 2 minutes.
Brew the Coffee
Pour the remaining hot water into the filter, almost to the top. Place the lid on top and let the coffee drip through into the cup. This will take about 5 minutes.
2Make the Egg Foam
5m
5mSeparate Egg Yolks
Separate 2 egg yolks into a bowl, reserving the whites for another use.
Add Condensed Milk
Add 2 teaspoons of sweetened condensed milk to the egg yolks.
Whisk the Mixture
Whisk the egg yolk and condensed milk mixture vigorously until it becomes light yellow, thick, and frothy. This can be done by hand or with a hand mixer.
3Assemble the Coffee
1m
1mAdd Egg Foam
Gently pour the egg foam mixture over the brewed coffee, using a spatula or spoon to guide it and create a distinct layer.
Stir (Optional)
Stir the egg foam into the coffee with a spoon to combine the flavors.
Tips
For a richer flavor, use dark roast Vietnamese coffee grounds.
Ensure your water is hot but not boiling when brewing the coffee to avoid burning the grounds.
If you don't have a Vietnamese coffee filter, you can try brewing strong coffee and then whisking the egg yolk and condensed milk mixture separately before carefully layering it on top.
The key to a good egg foam is vigorous whisking to incorporate air and create a stable, creamy texture.