We have recently posted a CÀ PHÊ TRỨNG aka Egg Coffee video in our Facebook page.
As we joined a cooking class in Hanoi during our visit last July 2017, we got a hold of the most authentic way of making a cup of Egg Coffee that we’ll be sharing with you guys in 3, 2, 1..
The quick recipe below makes 2 cups:
- ground coffee, Robusta is highly recommended
- Vietnamese coffee drip filter
Place a few teaspoons of ground coffee into your Vietnamese coffee filter or any coffee filter available, pour water, and let it drip.
While waiting for your coffee, it’s time to make the cream.
- 3 egg yolks (discard all whites)
- a pinch of salt
- 2 tbsp condensed milk
- optional: 1/4 tsp vodka (YUP! YOU READ THAT RIGHT) aka Happy Water to the Hanoians
- optional: 1 tbsp sugar
Whip all ingredients together for 10 minutes until smooth and frothy.
TIME TO COMBINE THE TWO
Pour egg cream mixture to cup first, before pouring your coffee.
There are two ways to serve:
- Pour hot water on a bowl, place your egg coffee cup on top to keep it warm.
- Add a bit of ice for an enjoyable cool treat.
And there you have it! Your EGG COFFEE is ready. Enjoy!
Ps. To tell you honestly, we didn’t like the drink-slash-dessert that much maybe because one, we aren’t coffee lovers, and two, it tasted like melted tiramisu ice cream. Not to worry, first timers usually enjoy it. Let us know how it goes. 🙂
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