An egg coffee (Vietnamese: Cà phê trứng) is a Vietnamese drink which is traditionally prepared with egg yolks, sugar, condensed milk and robusta coffee. The drink is served in cafes throughout Vietnam, though it originates in Hanoi. cà phê trứng (egg coffee) was invented in 1946 due to shortage of milk brought about by the French War. Vietnamese egg coffee (Cà Phê Trứng) is anything but a clearer coffee with a mild taste. As it appears in the photo above, it is essentially a Cadbury Creme Egg with a hint of mocha.
- 1 egg
- 3 teaspoons of Vietnamese coffee powder (or other coffee)
- 2 teaspoons of sweetened condensed milk
- Boiling water
- Brew a small cup of Vietnamese coffee.
- Crack an egg and discard the whites.
- Put the yolk and the sweetened condensed milk in a small, deep bowl and whisk vigorously until you end up with a frothy, fluffy mixture like the one above. Add a tablespoon of the brewed coffee and whisk it in.
- In a clear coffee cup , pour in your brewed coffee, then add the fluffy egg mixture on top. Ready to serve