I mentioned in my Vina Cafe review that I was sort of obsessed with Vietnamese egg coffee. Then I had this bright idea to Google how to make it at home, and that’s how this post came about. My first attempt was successful, so I thought I should share the recipe. But before we proceed, let me just tell you that this recipe uses raw egg yolks. Thus, it is recommended to pasteurize the eggs (which I didn’t do because I was impatient) to ensure they are not contaminated.
For this post, I followed the recipe from Nguyen Coffee Supply channel to make egg coffee. However, I recommend Emmymade’s Vietnamese egg coffee tutorial, as it involves that extra step of pasteurizing the egg.
Okay, that’s enough preamble; let’s begin:
Vietnamese Egg Coffee Background
Vietnamese Egg Coffee originated in Hanoi, Vietnam. It was invented in 1946 by Nguyen Van Giang, a former chef of Metropole Hotel. He wanted to create a Vietnamese version of cappuccino but wanted to use less expensive ingredients. Thus, he used whisked eggs, and it worked. The egg coffee was well received, which eventually led to the opening of Giang’s coffee shop in the Hanoi Old Quarter.
Vietnamese Egg Coffee Ingredients
For this recipe, I used the following ingredients:
- 2 egg yolks
- 3 tablespoons of condensed milk
- Robusta coffee
Some recipes I saw online also used sugar, but I didn’t add it because I think it was overkill considering condensed milk is already very sweet.
I used the Vietnamese Phin filter, a milk frother/whisker, a spoon, and a cup to make this egg coffee.
Vietnamese Egg Coffee Recipe
Add 2 tablespoons of ground coffee inside the Phin. Use the Press lid to push the coffee ground down to the bottom of the brewing chamber.
Place the Phin on top of the coffee cup, then slowly pour a cup of boiled water.
While brewing the coffee, prepare the foam. Get two medium-sized eggs, then separate the egg white; you will only be using egg yolks for this recipe.
Add 3 tablespoons of condensed milk, then mix the ingredients with a whisker or a milk frother. It took me maybe 5 or more minutes mixing the froth to get it to the consistency I wanted. It must be thick and creamy to layer it over the coffee.
Once the cream is ready, pour the mixture into your coffee.
Then voila, you made yourself a Vietnamese egg coffee. Enjoy!