Vietnamese egg yolk coffee recipe – tastes great!

Vietnamese egg yolk coffee (cà phê trứng) is an indulgent and unique drink that has been gaining in popularity around the world. This creamy and rich coffee combines to create a cup of joe unlike any other.

.

What is Vietnam egg yolk coffee

After the end of the Second World War, there were shortages of many foods, including condensed milk. The resourceful Vietnamese didn’t want to go without their favorite coffee. So an enterprising barman in Hanoi, Nguyen Van Giang, created egg yolk coffee.

It’s a combination of egg yolk and sweetened condensed milk whipped to a light creamy texture. The creamy mix is then poured over a strong coffee.

Using an egg yolk ensures you have a creamy coffee drink, whilst using a lot less condensed milk.

.

What does Vietnamese egg coffee taste like?

It has a very rich and creamy topping which tastes a lot like a light frothy custard. This sits on top of a deeply intense and even bitter, coffee. Sipping a coffee with this light creamy topping gives you an experience like drinking an Italian tiramisu.

.

Best coffee beans for Vietnam egg coffee

You can, nowadays, buy genuine Vietnamese coffee for a fully authentic experience. I have recommended my current favorite, along with some more easily available coffees that will make a very good strong coffee.

Trung Nguyen Coffee – Gourmet Blend

A Vietnamese coffee blend of robusta, arabica, excelsa and catimor. This delicious coffee has flavors and smells of chocolate, spices and fruit.

San Francisco Bay Coffee – French Roast

A deeply intense experience of dark roast coffee with notes of chocolate and spices.

Copper Cow Coffee – Classic Black Ground Coffee

Another genuine Vietnamese coffee, made with a blend of arabica and robusta coffee beans. It’s a dark roast with a deep and intense flavour and hints of nuttiness. look out for coppercowcoffee it’s worth tracking down.

Kicking Horse Coffee, Grizzly Claw

It’s roasted in the Canadian Rocky Mountains. But this dark roast coffee is every bit as good. It’s even got notes of chocolate and hazelnuts.

.

Grinding coffee for egg coffee

If you are using a Vietnamese Phin filter, you need to use finely ground coffee. For other coffee makers, follow their instructions to grind the coffee to make either an espresso or a short strong coffee.

With other coffee makers, follow the guidelines for making a short strong coffee. To help, I have written a post about How to make an espresso without an espresso machine.

.

How to make Vietnamese egg coffee at home

Equipment

• coffee grinder
• Phin coffee maker or coffee maker or espresso machine
• kettle
• measuring spoon or kitchen scales
• glass
• spoon

Ingredients

• 2 tbsp dark roast coffee beans
• 1 egg yolk
• 1 1/2 tbsp sweetened condensed milk
• 1/2 cup ice cubes (optional)

Method

• Brew a Phin filter coffee or a double-shot of espresso or a short strong coffee.
• While the coffee is brewing, put an egg yolk and 1 1/2 tablespoons of sweetened condensed milk into a bowl. Whisk them to a light and creamy texture.
• Once the coffee is ready, gently pour the egg and condensed milk mixture over the coffee.
• Relax and enjoy your Vietnamese egg coffee!

.

Top tips for making Vietnamese egg coffee at home

• It’s a well-kept secret that Vietnamese egg yolk coffee is much easier to make than you would imagine.
• If you have a Phin filter, you can make a completely authentic Vietnamese coffee. But, it’s not necessary. You can use any espresso machine or coffee maker. Check out How to make an espresso without an espresso machine.
• Similarly, if you’ve got Vietnamese coffee, then it makes sense to use it for this recipe. Otherwise, you can use any robust dark roast or espresso coffee.
• You only need to brew a short strong coffee to make a great-tasting egg coffee.
• As always, for the best results, use the best quality, fresh coffee beans. And grind the beans just before you use them.
• Remember, some peoples have allergies or other health issues so check if you and anyone you are offering an egg coffee to can tolerate egg yolk.
• Also Remember, there are health risks of consuming raw eggs, including salmonella poisoning. So it’s best to use pasteurized eggs.

If using a Phin coffee maker

• Put the bottom tray and brew chamber onto a glass or mug.
• Heat the water to a temperature of about 195°F to 205°F (about 90°C to 96°C). If it boils, just remove it from the heat and let it stand for a minute or two.
• While the water is heating, put 2 tbsp of fresh ground coffee into the filter and put the pressure plate into the brew chamber.
• When the water is ready, pour a small about in some water, just enough to cover the grounds. Leave for 20-30 seconds to allow the coffee to bloom. Blooming coffee is important because it lets out unwanted gasses resulting in better-tasting coffee.
• After the blooming is complete, fill the brew chamber to the top and put the lid on top.
• If you have ground the coffee to a perfect size, the brewing process should take about 5 minutes.
• If brewing takes much less than 5 minutes, next time grind the coffee a little finer.
• Or, if it takes much longer than 5 minutes to brew, next time try a coarser grind size.

Finishing the coffee

• To test whether you have whisked the egg and condensed milk enough you can drop a small amount into a glass of water. If it floats you have got it right! Otherwise, just whisk it a bit more until it reaches a really creamy texture.
• When adding the mixture to the coffee, pour gently so that it forms a complete covering layer.
• If you want you can dust with some cocoa powder, but it’s not necessary because the coffee tastes great as it is.

Different types of Vietnamese coffee

Vietnamese Iced Coffee (Ca phe sua da): This is the most popular type of coffee in Vietnam and combines brewed Vietnamese dark roast coffee with sweetened condensed milk, ice, and a generous dollop of freshly-whipped cream.

Coconut Coffee (Kho qua cafe): Made by combining freshly-brewed espresso with coconut cream or whole coconut milk for an ultra-rich, nutty flavour profile that’s perfect for sipping on its own or adding to other drinks like cappuccino and latte.

FAQs

Is Vietnamese egg coffee healthy?

Vietnamese egg coffee, or cà phê trúng, is made with egg yolks, condensed milk, and strong coffee. A quick look at those ingredients will tell you that this is not a coffee to be enjoyed every day. But, as part of a calorie-controlled diet, you can have the occasional egg coffee.

The egg yolks provide a range of benefits, including calcium, iron, zinc and several vitamins essential to health. But, they are also high in cholesterol.

Condensed milk is very high in fats, and strong coffee, especially caffeinated, can be harmful.

How do you drink Vietnam egg coffee?

Vietnamese egg coffee is an incredibly flavorful and unique drink that packs a punch of caffeine, with a rich, creamy sweetness.

It is normally made by pouring the whipped egg and condensed milk over the brewed coffee so that it forms a layer over the top. That way, when you sip it you get the creamy smooth topping with some intense bitter coffee to follow.

Is Vietnamese egg coffee safe?

Drinking an egg coffee containing raw egg yolk may expose you to a range of harm including salmonella, which can make you sick. Plus some people have allergies and other issues.

So it’s best to follow food safety guidelines. If you want to try this recipe i recommend you use pasteurized egg yolks. These are available from good grocery stores.

How to pasteurise an egg

If you are a confident cook, you can pasteurize raw eggs yourself, following these instructions:

You will need:

• a cooker and a pot
• a food thermometer
• a bowl of chilled water and ice cubes

1. Take an egg out of the fridge and allow it to come to room temperature. I usually give it at least an hour. If you try to pasteurize cold eggs, there is a risk that the egg will not get to the right temperature to complete the process.
2. Place the egg into a pot and fill it with water to cover the egg completely.
3. place onto low-medium heat and bring the water temperature up to 140°F (60°C). You need to keep the water at that temperature for 3 1/2 – 5 minutes.
4. Remove from the heat and place the egg directly into chilled water and ice cubes. Leave it to stand for at least 5 minutes.
5. Once the egg is cold you can separate the yolk in the normal way.