An egg coffee (Vietnamese: Cà phê trứng) is a Vietnamese drink which is traditionally prepared with egg yolks, sugar, condensed milk and robusta coffee. The drink is made by beating egg yolks with sugar and coffee, then extracting the coffee into the half of the cup, followed by a similar amount of egg cream,[clarification needed] which is prepared by heating and beating the yolks.
Before the end of the Vietnam War on 30 April 1975 Egg coffee didn't exist in Vietnam. It was introduced by those Vietnamese who had been living in the USA returning to Vietnam and was inspired by "Eggnog" in the USA.
The drink is served in cafes throughout Hanoi and Ho Chi Minh City, The Giang Café (Vietnamese: Cà Phê Giảng) in particular is known for serving the drink, which it makes with chicken egg yolk, coffee powder, condensed milk, and, optionally, cheese. The cup is served inside a bowl of hot water to retain its temperature. The son of the café's founder claims that his father developed the recipe for the drink when milk was scarce in Vietnam, replacing the dairy product with egg yolk.
Ingredients and preparation
Ingredients for making coffee include fresh chicken eggs, sugar, milk, and coffee. The egg yolks are hand-whipped with milk and sugar, and then boiled. Hot or iced coffee is poured into the beaten eggs, which will form a beautiful and aromatic foam. A teaspoon is provided in order to eat the foam before drinking the coffee at the bottom.
Egg coffee is contained in a small cup. To keep the drink warm, the waiter puts a cup of coffee in a bowl of warm water. After being poured over the cream made from eggs, the coffee at the bottom of the cup acquires a richer taste. In the past, eggs were just hand-beaten, so it took time and the foam of the eggs could not be achieved. Now, after the eggs have been smoothed with the machine, hot or iced coffee is added, together with cocoa eggs, egg white beans and matcha (tea powder) eggs. It can be served either hot or iced.
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