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.