Vietnamese Egg Coffee [recipe]

[:en]Vietnamese Egg Coffee[:]

Egg coffee was first invented in Hanoi, Vietnam in 1946. During the war with France, there was a shortage of milk, and as people are creative, the locals came up with the idea of using egg yolk as a substitute.

At first, it wasn’t a popular drink, all because it took a long time for the yolk to be beaten to the right consistency and taste. However, with the invention of the blender and the adaptation of the recipe, the popularity of this drink exploded in 1980.

We first found out about the Vietnamese egg coffee in 2019 when we spent a whole month in Vietnam. Although it was a little strange when we first heard about this coffee, we couldn’t help but try it. We are curious and foodie. 🙂 And how can we not try a simple coffee, when Cezar ate beetles in Thailand? :)))

Is it a cliché to say that we fell in love at the first sip?

Creamy, sweet, coffee -> perfect!

If tiramisu is your favorite dessert, then you will surely like this coffee!

Recipe

Ingredients for 1 Vietnamese Egg Coffee:

2 yolks
2 teaspoons of sweetened condensed milk
Your favorite coffee

Optional:

Vanilla essence
Cocoa powder for decor

Method of preparation :

Prepare all the ingredients and brew the coffee, exactly as you usually prefer. It is traditionally strong in espresso style.
Add the egg yolk and sweetened condensed milk in a bowl and beat with a mixer.
Mix eggs until they double in volume.
Pour the coffee into the cup/glass and then put the beaten egg mixture on top with a tablespoon.
Good appetite!

Adriana