Coffee Recipe: The Egg Coffee Recipe
Explore Vietnamese egg coffee, a unique creation combining heritage and innovation, developed in 1946 by Nguyen Van Giang.
Follow our simple steps to prepare this smooth beverage, delicious both hot and cold.
Let yourself be captivated by its singular flavors and incorporate this fascinating recipe into your coffee experience!
I discovered a truly unusual coffee recipe, which has received very positive feedback.
If, like me, you have a certain culinary curiosity, you’ll want to try it.
Traditionally, this coffee is prepared in Vietnam using a
phin
affiliate link: a stainless steel accessory composed of three parts: a filter, a container, and a lid.
This extraction method is gentle and slow, offering a very aromatic result.
I personally prefer hot coffee, but Vietnamese egg coffee can also be served cold.
Vietnamese Coffee Phin Filter affiliate link— slow extraction method by infusion.
You will achieve a similar result with an Italian coffee maker or a drip coffee machine.
This recipe was invented in 1946 by Nguyen Van Giang, a bartender in a luxury hotel.
During the Indochina War, milk became a scarce commodity. Mr. Giang had the idea to replace it with an egg.
Thus was born cà phê trứng or egg coffee.
The coffee shop where this recipe was born still exists: “Le petit café Giang”, located near Hoan Kiem Lake in Hanoi, founded by Mr. Giang himself.
Vietnamese Egg Coffee Recipe
Ingredients
- 1 cup of piping hot black coffee
- 1 egg yolk
- 1 tablespoon of milk
- 1.5 tablespoons of granulated sugar
- 1 tablespoon of heavy cream
- 1 teaspoon of butter
Preparation
- Beat the egg yolk and sugar until you obtain a white and airy foam.
- Add the milk, cream, and butter.
- Pour the mixture into a cup.
- Gently add your hot coffee on top.
If you understand English, this second video will show you even better the texture and appearance of this unique coffee.
