Coffee with egg

Coffee with egg

Cà phê trứng

By
From
Real Vietnamese Cooking
Serves
1
Photographer
Michael Fountoulakis

The egg cream in this Hanoi specialty is reminiscent of zabaglione and adds protein and sugar to the caffeine. This sweet and bitter pick-me-up is particularly suited to the colder winter months.

Ingredients

Quantity Ingredient
4 teaspoons ground vietnamese coffee, or other finely ground coffee
1 egg, separated
1 teaspoon condensed milk
1 teaspoon sugar

Method

  1. Filter the coffee as described in the recipe above.
  2. Put the egg yolk and egg white in two separate bowls.
  3. Add the condensed milk to the egg yolk and whisk by hand until the mixture turns a pale lemon colour. Set aside.
  4. Add the sugar to the egg white and whisk by hand until soft peaks form, then gently fold into the egg yolk mixture.
  5. Pour all but 1 tablespoon of the coffee into a cup. Top with the egg mixture, then drizzle the remaining tablespoon of coffee over the top.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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