Cà Phê Trứng (Egg Coffee)

Name: Cà Phê Trứng (Egg Coffee)
Total time: 10 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 2 pasteurized egg yolks; 2 tbsp sweetened condensed milk; 1/2 tsp vanilla extract (optional); 3 tbsp Vietnamese Robusta coffee grounds; Boiling water; Cocoa powder for dusting

A traditional Vietnamese drink made with egg yolks, sugar, condensed milk and robusta coffee.

10 minutes

Serves 2

Drink

Contains common allergens

Egg Dairy

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Instructions

6 steps

1
Brew Coffee: Place the coffee grounds into a Vietnamese phin filter. Pour a splash of boiling water to bloom the coffee, then fill the filter and let the strong, dark coffee drip into a small cup.

2
Prepare Egg Mixture: In a separate, clean bowl, combine the egg yolks, sweetened condensed milk, and vanilla extract.
3
Whip the Eggs: Using an electric hand frother or whisk, beat the egg yolk mixture vigorously for 3-5 minutes. It will transform from dark yellow to a pale, incredibly thick, and fluffy foam.
4
Heat the Cup: Keep the brewed coffee warm by placing the cup in a shallow bowl of hot water.
5
Combine: Gently spoon the thick, airy egg foam directly over the hot brewed coffee. It should float entirely on top, creating a distinct layer.
6
Serve: Dust the top lightly with cocoa powder. Serve immediately. To drink, slowly sip the coffee through the rich egg foam, or gently stir them together.

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