OK, so it may sound a little weird but I promise you that this Vietnamese egg coffee is gorgeous – totally, totally gorgeous. One day, reading one of my favourite food magazines, I came across this and knew immediately that I had to try it. Then I knew I had to share it with you.
Initially the ingredients list looks a little unusual, egg and coffee not being obvious partners. But the combination of the egg yolks, whipped into frothy, silky creaminess with the sweet condensed milk, and the strong, dark coffee, is divine.
Now, this is not a coffee to drink as you’re running out to work (as if anyone has time to whisk egg yolks into condensed milk on a work day morning) or even with a leisurely Saturday morning croissant. This is a coffee to serve after an evening meal or to savour indulgently, mid-afternoon, whilst reading the paper or a favourite book.
If you are a lover of the sweet coffees you can pick up from any of the big chains in town then Vietnamese egg coffee will be right up your street. However, if those coffees are to you what spam is to the Queen then don’t stop reading, just think of this as a dessert. It definitely has a foot in both camps. It has been likened to the gorgeous, classic Italian dessert, tiramisu, and I agree with this – a small splash of coffee liqueur or dark rum would increase the likeness even more.
Vietnamese coffee is traditionally very bitter. You can go all out and get hold of some if you wish. However, I like to use my favourite regular coffee. You could also use espresso if you wish. I like to serve this in a heat proof glass or a small cup, teaspoon at the ready.
And it couldn’t be easier to make. It’s a simple case of whisking the egg yolks and condensed milk together for a few minutes then serving over hot, fresh coffee. To test whether your egg mixture is ready, drip a tiny amount into your coffee. If it rises to the top it is ready. If not then whisk for 30 seconds more.
Although this isn’t hard to make, if you do have trouble getting your egg mixture to float then you have two options. Either, add another egg yolk to your mix and continue to beat, or drink it as it is with the creamy mixture at the bottom of the glass and the coffee on top. I actually prefer it like this as it’s easier to mix together.
Vietnamese Egg Coffee
- 3 medium egg yolks
- 125 ml condensed milk
- 4 small cups of your favourite coffee
- Separate the eggs putting the yolks into a large bowl.*
- Add the condensed milk to the egg yolks and whisk for a couple of minutes until thick and creamy.
- Make some good hot coffee.
- Gently pour the frothy mixture over your coffee.
- Serve, with a teaspoon on the side.