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Vietnamese Egg Coffee (Cà Phê Trứng)

  • 1 min read
  • "Truegrit" or "Loyalty" (robusta coffee is a must for Vietnamese egg coffee)
  • 3 tablespoons sweetened condensed milk
  • 1 teaspoon sugar
  • 2 egg yolks 
  • 4 cups of hot water (boiling)
Make the Coffee Using a Vietnamese Phin Filter (here)
  1. Follow the instructions to brew the coffee here.
  2. If you don't have a phin, brew 4 ounces of strong coffee via another method, such as French Press or an espresso machine.
Make the Egg Cream
  1. Combine egg yolks, sugar, and sweetened condensed milk in a bowl.
  2. Mix with an electric wire whisk until thick and foamy - about 5 minutes.
Assemble the Drink
  1. Boil 4 cups of hot water. Place it in a bowl.
  2. Place your serving glass(es) in the bowl of hot water. This will help cook the egg topping.
  3. Pour 1/2 of your coffee into the serving glass(es).
  4. Add all of the egg mixture to the top of the serving glass.
  5. Pour the remaining coffee over the top, allowing it to soak through the egg.
  6. Allow to sit in the hot water for 3 minutes to help cook the egg through.
  7. Serve. Enjoy!


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