How To Make Egg Coffee (Step-by-Step)
Though it might seem complicated, it's far simpler than you might think. All you need is a few tools and some patience, and you can recreate this iconic Vietnamese drink in your kitchen.
Equipment
- Vietnamese Phin filter (or any method for brewing strong coffee).
- Small bowl or mixing cup for whisking.
- Whisk or hand mixer for the egg topping.
- Coffee mug for serving.
- Spoon for layering the topping.
Ingredients
- For the Coffee: Strong Vietnamese coffee (Robusta beans preferred for authenticity).
- Optional: Substitute with espresso or strong drip coffee if Robusta isn’t available.
- For the Creamy Topping: 1 egg yolk (fresh and high-quality is a must). Plus, 2-3 tablespoons of sweetened condensed milk. 1 teaspoon of sugar.
- Additional Items: Hot water for brewing.
Instructions
- Brew the Coffee: Start by brewing a small cup of concentrated coffee. If you have a Vietnamese Phin filter, that’s the traditional way to go. Add 2 tablespoons of coffee grounds to the filter, then pour hot water over them slowly. Then let the coffee drip into your cup for about 4-5 minutes. No Phin? No problem! Just use a strong espresso or drip coffee as a substitute.
- Prepare the Egg Mixture: This is where the magic happens. Separate an egg yolk from the white (be careful not to let any white sneak in). Combine the yolk with 2-3 tablespoons of sweetened condensed milk and a teaspoon of sugar.Whisk vigorously with a hand mixer or a whisk until the mixture becomes thick, frothy, and light in color. You’re aiming for a texture similar to soft whipped cream. It should hold a bit of shape but still be silky smooth.
- Assemble the Egg Coffee: Pour your freshly brewed coffee into a mug. Next, gently spoon the whipped egg mixture over the coffee, creating a beautiful layered effect. For an extra touch, sprinkle a bit of cocoa powder or cinnamon on top. It’s not traditional, but it adds a nice flair.