Recipe · 1 small cup · 10 minutes
Cà phê trứng (egg coffee)
Egg coffee is usually credited to Nguyễn Văn Giảng, a bartender in 1940s Hà Nội who whisked egg yolk in place of scarce fresh milk. His family's café still serves it.
What you'll need
Ingredients
- 2 very fresh egg yolks
- 2 tablespoons sweetened condensed milk
- 1 teaspoon sugar (optional)
- 15 g dark-roast ground coffee, phin grind
- About 80 ml water just off the boil
Equipment
- Phin filter
- Small cup
- A bowl of hot water to keep the cup warm
- Electric whisk or milk frother
Method
- 01
Brew the coffee
Brew 15 g of coffee through the phin with about 80 ml of water into a small cup, and stand the cup in a bowl of hot water.
- 02
Whisk the yolks
Whisk the yolks, condensed milk and sugar for 3 to 5 minutes, until pale, thick and holding soft peaks.
- 03
Top the coffee
Spoon the foam over the hot coffee.
- 04
Drink it the Hà Nội way
Eat the foam with a spoon first, or stir it through. Both are right.
Tips
- Egg coffee uses raw egg yolk. Never use cracked or dirty eggs, and use pasteurised eggs for young children, or if you're pregnant, elderly or have a weakened immune system.
- Keep the cup in hot water while you whisk so the coffee stays hot under the foam.
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