I found a recipe for a really unusual coffee that had a lot of positive feedback. If like me, you have some culinary curiosity, I think you’ll want to try.
Normally, this coffee is prepared in Vietnam using a phin: a stainless steel accessory consisting of three parts: a kind of filter, a container and a lid. This recipe therefore requires a gentle and slow extraction method.
I personally have a greater affinity with hot coffee, but Vietnamese egg coffee can be served hot or cold.
This recipe was invented in 1946 by Nguyen Van Giang, a bartender at a luxury hotel. During the Indochina War, milk became a rare food. Mr. Giang had the idea of replacing the milk with an egg. This is how the cà phê trúng or “coffee with the egg” appeared.
The “Coffee Shop” where this recipe has been invented still exists. This is “Le petit café Giang”, near Hoan Kiem lake in Hanoi. As you will have probably guessed, it was created by Mr. Giang.
Now that you know a bit more about the background to creating this recipe and its story, I invite you to try it out.
Table of contents (Table des matières)
Vietnamese egg coffee recipe
- 1 cup hot black coffee
- 1 egg yolk
- 1 tablespoon of milk
- 1.5 tablespoons caster sugar
- 1 tablespoon fresh cream
- 1 teaspoon of butter
- Beat the egg yolk and sugar to obtain a white foam well aerial.
- Add milk, cream and butter
- Pour the mixture into a cup
- Gently add your coffee.
If like me, you understand French, this second video is for you.