Cà phê trứng
Hanoi Egg Coffee with Whisked Yolk Foam
Egg coffee is hot Vietnamese coffee topped with a thick, sweet foam of whisked egg yolk.
The hotel whisks 3 egg yolks with 10 ml of vodka, 10 g of condensed milk and 10 ml of vanilla syrup, spoons the foam over 10 g of robusta brewed in a dripper, and keeps the cup warm over a bowl of hot water or a candle.
Ingredients
For one cup
- 10 g Vietnamese robusta coffee grounds, brewed with hot water in a dripper
- 3 egg yolks, very fresh or pasteurised
- 10 ml vodka
- 10 g condensed milk
- 10 ml vanilla syrup
Method
- Brew Brew the coffee with hot water in a dripper into a small heatproof glass.
- Whisk the foam Whisk the egg yolks with the vodka, condensed milk and vanilla syrup until light, airy and velvety smooth.
- Top Spoon or pour the foam over the hot coffee.
- Keep warm Stand the glass in a bowl of hot water, or over a candle, to keep it warm, and serve.
Food safety
This recipe uses raw egg yolks and no heat treatment. Raw egg can carry Salmonella: use pasteurised egg yolk, and do not serve to anyone pregnant, elderly, very young or unwell. Contains alcohol and caffeine. Hot water scalds.
The hotel stresses very fresh eggs.