Old-but-gold Vietnamese egg coffee

An golden point in the culture of Vietnamese coffee

Vietnamese egg coffee was invented in the North of Vietnam (Hanoi, the capital city) back in 1940s, when milk was scarce. The egg yolk was whipped till foamy and poured on top of hot coffee. The creamy taste from the egg yolk combines with hot coffee, such a satisfying experience, especially during the cold days. Now milk is more available, but the egg coffee still remained a unique drink in the culture of Vietnamese coffee ever since. In the south of Vietnam (Saigon, or Ho Chi Minh City), the egg coffee is not as popular as in the North, probably because of the hot weather and people prefer iced coffee, so only few places served this special treat. Despite of that, it still receives welcomes among the young generations, and once you tried it, you could never forget the taste! That’s why I named it “Old-but-gold”!

Can you drink it cold? Yes you can, if you whisk the egg yolk while placing the egg bowl in a larger hot water bowl (similar to making egg nog) to reduce/minimize the eggy smell.

Ingredients: (for 1 serving)

• Egg yolks: 2 yolks
• Condensed milk: 2 tablespoons
• (Good) Hot coffee
  How about checking this article: Let’s enjoy Vietnamese coffee?

Preparation:

• Make some good, hot coffee! How about checking out this article on how to make some great Vietnamese coffee?
• Separate 2 yolks to a small bowl, and let them warm up to room temperature.
• Add condensed milk to the yolks. Place the bowl in a hot water bowl and froth or whisk till creamy. (Warning: it will take a solid 15 minutes for frothing with a hand-held frother but 5 minutes with a hand-held mixer on mid-high speed)
• Pour the creamy yolk over hot coffee and enjoy! You can also add ice to the egg coffee then to enjoy a cold one.

Total time: 10 – 15 minutes