Vietnamese · Breakfast
Egg Coffee
Vietnamese egg coffee is a hot black coffee topped with a whipped foam made from raw egg yolk, sweetened condensed milk and sugar beaten until thick and custardy. The foam sits over strong robusta coffee in a small cup, eaten with a spoon like a dessert-style drink.
$2
5 minsPrep
5 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
396Calories
13.7gProtein
19.9gFat
37.2gCarbs
34.5gSugar
0.5gFiber
85mgSodium
1116mgChol
9.1gSat Fat
280mgPotassium
150mgCalcium
2.8mgIron
2.1mcgVitamin B12
0.3mgVitamin C
vegetarian
low-calorie
rich-umami
all-time-classics
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Bring water to a full boil in a small pot over high heat, about 3 minutes until steadily bubbling.
2
Brew
Spoon ground robusta coffee into a phin filter or drip cone set over a cup and pour hot water over it, letting it drip undisturbed for 4 minutes until dark and strong.
3
Whisk
Combine egg yolk, condensed milk, sugar and vanilla extract in a mixing bowl and whisk vigorously for 4 to 5 minutes until pale, thick and mousse-like with soft peaks.
4
Plate
Spoon the whipped egg mixture generously over the hot brewed coffee so it floats as a thick foam layer and serve immediately with a small spoon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g egg yolk (about 4 large eggs)
- 4 tbsp60ml sweetened condensed milk
- 2 tsp2 tsp sugar
- 1/2 tsp1/2 tsp vanilla extract
- 4 tbsp20g finely ground robusta coffee
- 1 cup240ml hot water
