Coffee With Egg
Coffee With Egg
The egg cream in this Hanoi specialty is reminiscent of zabaglione and adds protein and sugar to the caffeine. This sweet and bitter pick-me-up is particularly suited to the colder winter months. — Tracey Lister and Andreas Pohl, authors of Made in Vietnam
Servings
1
Ingredients
- 4 teaspoon ground vietnamese coffee, or other finely ground coffee
- 1 egg, separated
- 1 teaspoon condensed milk
- 1 teaspoon sugar
Directions
- Put the ground coffee into the bottom of a Vietnamese coffee filter, then screw the upper filter on top. Don’t screw too tightly as you don’t want to compact the coffee.
- Place the filter on top of a coffee cup or mug and pour 1/3 cup boiling water into the filter. Leave to sit for a few minutes to soften the ground coffee. Now completely fill the filter with boiling water and wait for 4–5 minutes for the water to drip through.
- Put the egg yolk and egg white in two separate bowls.
- Add the condensed milk to the egg yolk and whisk by hand until the mixture turns a pale lemon color. Set aside.
- Add the sugar to the egg white and whisk by hand until soft peaks form, then gently fold into the egg yolk mixture.
- Pour all but 1 tablespoon of the coffee into a cup. Top with the egg mixture, then drizzle the remaining tablespoon of coffee over the top.
- Recipe adapted from Made in Vietnam: Homestyle Recipes From Hanoi to Ho Chi Minh by Tracey Lister and Andreas Pohl (Hardie Grant, 2017)