Cà Phê Trứng (vietnamese Egg Coffee) Recipe

Brew coffee

Brew 1 cup of very strong hot coffee. Use espresso or a dark, concentrated Vietnamese drip (phin) brew. Keep the coffee hot and pour into a warmed cup before assembling the drink.

Separate and prepare yolks

Separate 2 large eggs and place the yolks in a medium metal or glass mixing bowl. Discard or reserve whites for another use.

Add sweeteners and flavor

Add 2 tablespoons sweetened condensed milk, 1 teaspoon granulated sugar, 1 teaspoon whole milk (optional) and 1 teaspoon vanilla extract (optional) to the yolks. The condensed milk provides sweetness and body; the extra sugar is optional for more sweetness.

Whip yolks to a stable cream

Using a handheld electric mixer or a whisk, beat the yolk mixture on medium-high speed for about 3–5 minutes until it becomes pale, thick, and frothy with soft peaks — a silky custard-like cream (color should lighten and volume increase). If using a whisk by hand, expect 5–7 minutes of vigorous whisking.

Adjust consistency

If the cream is too stiff, add a little more milk (¼ tsp at a time) and briefly whip to incorporate. The finished cream should be spoonable and able to float atop the coffee.

Combine

Pour the hot brewed coffee into a warmed glass or cup, filling about 3/4 full. Gently spoon or pipe the whipped egg cream over the surface so it floats on top of the coffee.

Garnish

Lightly dust the egg cream with 1/4 teaspoon ground cinnamon or cocoa powder for aroma and contrast.

Serve

Serve immediately while coffee is hot and the egg cream is warm. To drink in the traditional manner, sip the coffee through the layer of sweet egg cream or take a small spoonful of cream then a sip of coffee to enjoy the combined textures and flavors.