by Chef Tu David Phu

Cà phê trứng, Vietnamese egg coffee, is made by beating an egg yolk with sweetened condensed milk until it makes an airy, creamy, meringue-like fluff. Chef Tu says he thinks it’s better than traditional Vietnamese Coffee — and highly recommends adding a little cognac such as Ferrand.

Recommended Coffee Mr. Espresso Neapolitan Espresso
Yield Single Serving


INGREDIENTS


  • 8 oz water (1 cup)
  • 2 Tbsp Neapolitan Espresso, ground for drip brewing (#8 grind)
  • 2 Tbsp condensed milk
  • 2 eggs
  • optional, 1.2 oz Pierre Ferrand Cognac Ground Cinnamon

EQUIPMENT


  • Vietnamese Phin filter
  • brewing glass, 10 oz. or larger
  • latte glass
  • whisk

INSTRUCTIONS


1 – Bring 1 cup of water to a boil.

2 – Set Vietnamese Phin filter on top of brewing glass and add ground coffee. Pour hot water over the coffee and allow to drip for 5 minutes.

3 – After 5-minute drip time, remove the coffee filter and discard the used grounds.

4 – In a small bowl, pasteurize the fresh chicken egg in a 200° F water bath for 5 minutes.

5 – Separate the yolk from the whites.

6 – Whisk in condensed milk thoroughly.

7 – Put 1 cup of Vietnamese Phin Filter Brewed Coffee into a latte cup.

8 – Top whipped condensed milk and eggs to coffee.

9 – Optional, add cognac.


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