When milk was scarce in 1940s Hanoi, people whipped egg yolk with condensed milk instead. Egg coffee was born – today a speciality of Hanoi's old quarter.
On strong Vietnamese coffee sits a warm, sweet egg cream reminiscent of tiramisu. You spoon and sip at once.
Servings2
Time15 min
LevelEasy
Ingredients
Vietnamese coffee (robusta)★2 cups
Egg yolks2
Sweetened condensed milk★3 tbsp
Phin filter★optional
★ = available authentic in the Asia Boutique
Preparation
1
Brew the coffee strong (ideally in a phin filter), keep hot.
2
Whip egg yolk with condensed milk for 3–4 min into a thick, pale cream.
3
Pour the coffee into glasses.
4
Spoon the egg cream gently on top and serve immediately.
Make it original
Strong Vietnamese robusta coffee and a phin filter make the difference. Available in the Asia Boutique.
