Directions
Vietnamese egg coffee – For many Westerners, this name may trigger some unpleasant feelings – is it going to be a raw egg in coffee? Yes and no, the raw eggs in this recipe are beaten so well, and with the mix of condensed milk, there will be no eggy flavor at all. It is closer to something like”custard” coffee, with the fatty flavors of egg and strong aroma of Vietnamese coffee. So how to make a Vietnamese egg coffee? – check out the authentic recipe right here!
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Steps
1 Done | Note: Rinse the filter through boiling water before brewing to reduce the amount of heat absorbed by the filter. Hence, the coffee will receive more heat, making the coffee more fragrant. Add 2 teaspoons of coffee into the filter, squeeze the coffee moderately. First, pour into the filter 20 milliliters of boiling water and let the coffee absorb the boiling water for about 15 seconds. Next, pour 60 milliliters of boiling water. Close the lid and wait for the coffee to drop until the water runs out. |
2 Done | Beat the 2 chicken eggs and seperate take the egg yolks. Put them into a bowl, add 15 grams of condensed milk and 10 grams of honey. |
3 Done | Use the electric mixer to beat the mixture until its color turns pastel yellow. And when you pick up the whisk, if the mixture flows like a ribbon and the texture is thick like custard, the mixture is then ready. |
4 Done | Pour the mixture into the cup of coffee. You have now finished a tasty and fragrant cup of Vietnamese egg coffee. Drink instantly otherwise the egg custard starts to blend in the coffee and lose its flavor. |
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Don’t think this originated in Vietnam