Vietnamese egg coffee, also known as “cà phê trứng”, is a popular coffee drink that originated in Hanoi, Vietnam. It is made by combining strong brewed Vietnamese coffee with a mixture of sweetened condensed milk and whipped egg yolks. The mixture is then poured over ice and served in a tall glass.
To make Vietnamese egg coffee:
The egg yolks are beaten until they are light and fluffy, then mixed with sweetened condensed milk and a small amount of water to create a smooth, creamy mixture.
This mixture is then gently heated until it is hot and slightly thickened.
The hot coffee is poured over the whipped egg yolk mixture, and the drink is served over ice.
The combination of the rich, creamy egg yolk mixture and the strong, bold coffee creates a unique and delicious flavor that is both sweet and savory.
Some variations of Vietnamese egg coffee may also include spices such as cinnamon or nutmeg for added flavor.
While using raw eggs in food carries a risk of foodborne illness, the risk is generally low as long as the eggs are fresh and have been handled properly.
Raw silkie yolk
Raw eggs taste slightly salty and have a slightly sulfuric taste. The taste of raw eggs can vary depending on the diet of the chicken that laid the egg.
Some people describe the taste of raw eggs as being “neutral,” while others find them to be slightly unpleasant.
The texture of raw eggs is smooth and slightly viscous. Raw egg whites are clear and thin, while raw egg yolks are thicker and more yellow in color.
Some people find that the taste of raw eggs is improved when they are mixed with other ingredients, such as milk, sugar, or spices.
If you are concerned about using raw eggs in your cooking, you can use pasteurized eggs, which have been treated to kill harmful bacteria, or you can cook the egg yolks until they are fully cooked before adding them to the coffee mixture.
For the purpose of making Vietnamese egg coffee, what type of egg is typically used by people?
It is common for people in Vietnam to use local chicken eggs, also known as “trứng gà ta,” to make Vietnamese egg coffee. Some coffee shops may prefer to use silkie eggs or pullet eggs, which have larger, red yolks and are said to have a better flavor when used raw.
Vietnamese egg coffee – credit BBC
If silkie eggs are not available at your local market, you can use either white or brown eggs to make Vietnamese egg coffee.
Both types of eggs can be used, and the final product will not be significantly different in terms of taste or texture.
Silkie eggs
Some people prefer the taste of brown eggs, while others prefer the taste of white eggs, so you can choose the type of egg that you prefer.
Brown eggs and White eggs
The size of the eggs does not typically matter for this recipe, as the egg yolks are separated from the whites and only the yolks are used.
It is important to use fresh, high-quality eggs when making Vietnamese egg coffee to ensure the best flavor and texture.
