Vietnamese Egg Coffee
A rich and creamy Vietnamese coffee featuring a luxurious whipped egg yolk topping. This iconic Hanoi specialty combines dark roast coffee with sweet condensed milk and a velvety egg foam.
- Total time
- 10 min
- Servings
- 1
- Calories
- 285
- Protein
- 4g
Ingredients
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Open the appInstructions
Step 1
Separate the egg yolk from the white and place yolk in a small bowl.
Step 2
Add 1 tbsp condensed milk and vanilla extract to the yolk.
Step 3
Whisk vigorously with a fork for 3-4 minutes until the mixture becomes thick, pale, and creamy with stiff peaks.
Step 4
Add ground coffee to a Vietnamese coffee filter (phin).
Step 5
Pour 1 oz hot water slowly to saturate the grounds, then wait 5 seconds.
Step 6
Add remaining 5 oz hot water and let it drip for 4-5 minutes until all liquid has filtered.
Step 7
Pour 2 tbsp condensed milk into a serving cup.
Step 8
Slowly pour the hot brewed coffee over the condensed milk and stir well.
Step 9
Top with a generous spoonful of the whipped egg mixture.
Step 10
Serve immediately and stir the egg foam into the coffee as you drink.
Tools you’ll need
- Vietnamese coffee filter (phin)
- small mixing bowl
- fork
- serving cup or mug
- spoon
- kettle
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