Vietnamese Egg Coffee (Cà Phê Trứng) Recipe
There's no doubt Vietnamese coffee is one of the best out there! Not only are they bold and creamy with the addition of condensed milk, they can also resemble "liquid tiramisu" with the addition of eggs! Follow my recipe for a taste!
Equipment
- 1 electric whisk
- 1 small phin filter
Ingredients
- 2 medium whole eggs or egg yolks (see Note 3 below)
- 2 tbsp Cafe du Monde ground coffee (or your bold coffee of choice)
- 1 tbsp sweetened condensed milk or to taste
- ½ cup boiling water or to taste
- 1/8 tsp vanilla extract
- cocoa powder optional
Instructions
- Set 2 refrigerated medium eggs aside for 15 minutes so they can return to room temperature.
PASTEURIZING THE EGGS (See Note 1 Below):
- Fill a small pot with enough water to fully submerge the eggs. Place the eggs into the pot. Bring the water temperature to 140℉, either on the stovetop or by using a sous vide, then allow the eggs to sit in constant 140℉ water for 3 minutes. If you are using large or jumbo eggs, leave the eggs in the water for 5 minutes. When time is up, remove from the water and you have pasteurized the eggs!
BREWING COFFEE W/ A PHIN FILTER (See Note 2 Below):
- Unscrew the filter screen, then add 2 tbsp of Cafe du Monde ground coffee (or your bold coffee grinds of choice)
- Screw the screen back in and place the phin filter over a mug/cup.
- Add just a tad of boiling water into the phin filter so the grinds can bloom, then fill it up with more boiling water.
- When the water has completely dripped, pour in the rest of the water and allow to fully drip.
- Optional: Place the coffee into a bowl of hot water to keep it toasty while you prepare the egg foam.
MAKING THE EGG FOAM:
- Place the yolks of the 2 pasteurized eggs into a deep bowl, then add 1 tbsp of sweetened condensed milk and 1/8 tsp vanilla extract.
- Beat the yolk/milk/vanilla mixture with an electric whisk until thick and frothy (about 3-5 minutes)
ASSEMBLING THE VIETNAMESE EGG COFFEE
- Spoon or pour the egg foam into the cup of brewed coffee. The egg foam should afloat the coffee if you have whisked it enough.
- Optional: dust with cocoa powder
- Enjoy!!
Video
Notes
- Pasteurizing raw eggs is critical to avoid the risk of contamination and salmonella when using them to make Vietnamese egg coffee. If you are fine with using unpasteurized eggs for my recipe, you may skip this step, but I would highly advise pasteurizing them.
- Brewing coffee with a phin filter is optional. Feel free to use a regular coffee maker, espresso machine or instant coffee. However, I do recommend bold coffee for my recipe (ie: from robusta beans).
- Traditional Vietnamese egg coffee only uses yolks. However, while testing the recipe, I tried using 2 whole eggs and found the coffee to taste quite nice with the addition of egg whites. Please try this out as well and let me know your thoughts! Do you like the egg coffee with 2 egg yolks or 2 whole eggs?