Cà Phê Trứng (Vietnamese Egg Coffee)
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 Servings
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Course
Drinks
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Cuisine
Vietnamese
Cà Phê Trứng (Vietnamese Egg Coffee)
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A recipe for Cà Phê Trứng (Vietnamese Egg Coffee)! Dark Vietnamese coffee is topped with a layer of creamy whipped egg and sweetened condensed milk.
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Ingredients
- 2 large egg yolks
- 4-6 tablespoons (60-90 milliliters) sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/4 cup (20 grams) Vietnamese ground coffee divided
- 2 cups (470 milliliters) water divided
- Ground cinnamon or cocoa powder for topping
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Instructions
- In a medium bowl or jar, beat together the egg yolks, sweetened condensed milk, and vanilla using a hand mixer until thickened and airy, around 5 minutes. Drizzling the mixture should produce ribbons that hold their shape briefly.
- In a small pot, bring the water to a boil.
- Evenly sprinkle 2 tablespoons (10 grams) of coffee in the filter, top with the press to gently compact, and place over a mug or serving cup.
- Pour in 1 tablespoon (15 milliliters) of the boiling water. Cover the phin and allow to rest for 1 minute.
- Add more water to fill the phin 3/4 full. Cover and allow the water to drip through.
- Clean the filter, discard the grounds, and repeat for the second cup of coffee.
- Slowly top each hot cup of coffee with the beaten egg yolk sweetened condensed milk mixture over the back of a spoon.
- Serve immediately with a sprinkling of cocoa powder or cinnamon if desired.
Notes
- For a thicker topping, use 4 egg yolks, 1/2 cup (120 milliliters) sweetened condensed milk, and 1 teaspoon vanilla extract.
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