Vietnamese Egg Coffee Ca Phe Trung 1 Recipe

I absolutely love this Vietnamese egg coffee recipe because it combines the robust flavor of Vietnamese coffee with the rich, silky texture of sweetened egg cream, creating a decadent drink that feels like such an indulgence. Plus, whether I’m savoring it hot on a cozy morning or enjoying it iced during a summer afternoon, it never fails to transport me to the vibrant streets of Vietnam with every sip.

I am enamored with the luxuriously smooth Cà Phê Trứng, or Vietnamese Egg Coffee. It pairs strong, ground Vietnamese coffee with sweetened condensed milk and creamy egg yolks to create a coffee drink that just might be the most decadent kind of breakfast.

I thrill to the addition of a pinch of salt—yes, salt—that somehow makes it all the more extraordinary.

Vietnamese Egg Coffee Ca Phe Trung 1 Recipe Ingredients

• Ground Vietnamese Coffee: Known for its bold, robust flavor, rich in antioxidants.
• Egg Yolks: Add a creamy texture, high in protein and healthy fats.
• Sweetened Condensed Milk: Sweetens and thickens, providing a velvety texture, energy-rich.
• Sugar (optional): Enhances sweetness, offers a quick energy boost.
• Salt (optional): Balances and enhances flavors, use sparingly for healthy diet.

Vietnamese Egg Coffee Ca Phe Trung 1 Recipe Ingredient Quantities

• 2 tablespoons ground Vietnamese coffee
• 200 ml boiling water
• 2 egg yolks
• 2 tablespoons sweetened condensed milk
• 1 teaspoon sugar (optional)
• A pinch of salt (optional)
• Ice cubes (optional, if served iced)

How to Make this Vietnamese Egg Coffee Ca Phe Trung 1 Recipe

1. Make a strong cup of Vietnamese coffee using a Vietnamese phin filter, or any method you prefer. Put 2 tablespoons of ground Vietnamese coffee in the filter, pour 200 ml of boiling water over it, and let it drip through completely.

2. As the coffee brews, segregate the egg yolks from the whites and put the yolks into a bowl designated for mixing.

3. In order to sweeten and enrich the egg yolks, add 2 tablespoons of sweetened condensed milk to them. This makes the mixture more creamy and delicious.

4. Add 1 teaspoon of sugar to the yolks if you prefer your coffee to be sweet. Mix in a pinch of salt, if desired, to balance the flavors.

5. Employ a handheld mixer or a whisk for this purpose, and first beat the egg yolks together with the sweetened condensed milk until they are well-incorporated. Then, turn up the speed (or your effort, if whisking by hand) so that the mixture becomes thick and creamy, around 5 to 7 minutes. At that point, it should be almost frothy and definitely custard-like in appearance.

6. When your coffee is done, transfer it into a vessel, leaving ample space atop for the egg mixture.

7. Spoon the whipped egg yolk mixture over the brewed coffee with great care, so as not to disturb the layer of coffee beneath. When you are done, there should be a thick, creamy layer that is a mixture of yolk and whipped cream atop your coffee.

8. To serve the egg cream in its hot iteration, present it right away so that the drinker can mix the egg cream into the hot coffee and then partake of it.

9. To enjoy this drink iced, fill a tumbler with ice and pour the hot coffee over the top. Then finish it with the egg mixture. This drink over ice has a crazy cool factor and is perfect for a hot summer day!

10. Enjoy this dish slowly, served with a spoon, and savor the unique melding of creamy, sweet egg foam and strong Vietnamese coffee.

Vietnamese Egg Coffee Ca Phe Trung 1 Recipe Equipment Needed

1. Vietnamese phin filter (or coffee maker of choice)
2. Kettle or pot for boiling water
3. Mixing bowl
4. Handheld mixer or whisk
5. Spoon
6. Measuring spoons
7. Cup or glass for serving coffee
8. Tumbler (optional, if served iced)

FAQ

• What type of coffee should I use for Vietnamese Egg Coffee?Using a strong Vietnamese ground coffee is best because it is full-bodied and flavored, providing a more authentic, traditional taste.
• Can I use any type of condensed milk?The recipe relies on sweetened condensed milk to bring the necessary level of sweetness and creaminess.
• Is it safe to use raw egg yolks?Make sure the eggs are fresh and that you’re okay with the health considerations of eating raw eggs. You could also use pasteurized eggs.
• How do I achieve the creamy foam?Combine the egg yolks, sweetened condensed milk, and sugar (if using) in a bowl, and beat them together until thick and frothy. Add the mixture to the coffee.
• Can I adjust the sweetness of the drink?Indeed, it is possible to modify the quantities of sweetened condensed milk and sugar to align with your flavor inclinations.
• Can this drink be served iced?Indeed, following your preparation, you may pour the substance over ice cubes if you wish for it to be cold.
• What is the pinch of salt for?The egg coffee’s flavors are balanced by the optional pinch of salt, which works to both neutralize the sweetness and amplify the drink’s taste.

Vietnamese Egg Coffee Ca Phe Trung 1 Recipe Substitutions and Variations

For coffee made from Vietnamese grounds: Use a strong, dark-roasted coffee or espresso to replicate the powerful, pronounced taste.
To make sweetened condensed milk: Combine half evaporated milk with half granulated sugar; stir until dissolved and use as a substitute.
To substitute for egg yolks: If you are concerned about using raw eggs, use pasteurized egg product.
For sweetening: Instead of using granulated sugar, use honey or maple syrup as a natural sweetener.
To season with a tiny amount of salt: Either use sea salt or leave it out entirely, if you fancy this dish salt-free.

Pro Tips

1. Room Temperature Eggs: Use room temperature egg yolks for easier mixing and a smoother texture when whipping. Cold eggs can hinder the emulsification process.