Sort of Recipe: Egg Coffee
A few years ago, on my first day at hip Nexy Hostelin Hanoi, Vietnam, I was told by a fellow hostel guest that a must-do was trying egg-coffee, and that there was a “secret” coffee shop where I could get one hidden behind a silk store. Sounded like a fun adventure so I gladly accepted the business card she gave me and set off in search of the place the next day.
For a secret spot it wasn’t too hard to find. I got a little lost on the way but getting a little lost was a daily occurrence on that trip. I walked through the silk store, up a skinny winding staircase and was seated at a small table with a view of the lake. As far as I was concerned, the visit to the coffee shop was already worth the effort.
I wasn’t expecting much as far as the coffee – I mean, EGG coffee sounds more like an efficiency drink you’d make to get your protein and coffee when you’re in a rush than something you’d actually enjoy. I was wrong. Egg coffee (a/k/a CÀ PHÊ TRỨNG) is phenomenal. It is an oooeeey goooeey treat that is more indulgent than a Starbucks Frappuccino.
The best way I can describe it is like marshmallow fluff on top of coffee. I’ve also heard it described as a Cadbury cream egg coffee but I don’t love those (I know! Unpopular opinion) so don’t like that analogy that much.
After returning to the states, I looked up egg coffee recipes as part of writing this article: Three Types of Vietnamese Coffee to Try on Your Travels (And Recreate at Home). This past weekend, I finally got around to making an attempt at egg coffee. It’s so quick and easy. I’ll def. do it again next time I want a sugary treat.
EGG COFFEE RECIPE
1. Make Coffee. Make your usual coffee, or if you want to make sure you’re having Vietnamese Egg Coffee, brew up some strong Vietnamese coffee using a Phin filter (Phin filter video instructions.)
2. Make Egg Topping. Whisk together whole, raw egg and sweetened condensed milk until it thickens to the point that it slowly drips down into ribbons when you test the mixture. Recommend an electric handheld whiskhere unless you need a wrist work-out. Ratio is about 2 – 3 tablespoons of sweetened condensed milk to one large egg, adjust to your desired level of sweetness.
3. Combine. Pour the egg coffee topping over the coffee and enjoy! Technically, you could brew the coffee over the egg mixture but it would not be the same.
