Easy Vietnamese Egg Coffee Recipe
183kcal
Equipment
- Coffee grinder: Used to grind coffee beans to a medium-fine consistency.
- Kettle or pot: Used to boil water for brewing the coffee.
- Coffee filter or French press: Used to brew the Vietnamese coffee.
- Mixing bowl: Used to whisk the egg yolks and combine ingredients.
- Wire whisk or electric mixer: Used to whisk the egg yolks until smooth.
- Measuring cup: Used to measure the sweetened condensed milk.
- Serving cups or glasses: Used to serve the Vietnamese Egg Coffee.
- Spoon or stir stick:Used to stir the coffee and egg mixture.
Method
Brew 8 cups of Vietnamese coffee.
- a. Grind coffee beans to a medium-fine consistency.
- b. Boil water and pour it over the ground coffee in a coffee filter or French press.
- c. Let the coffee steep for about 4 minutes before pressing or filtering.
- d. Remove the filter or press and discard the used coffee grounds.
- e. Set aside the brewed Vietnamese coffee for later use.
Separate 8 large egg yolks from the egg whites.
- a. Crack the eggs one at a time, being careful not to break the yolks.
- b. Gently transfer the egg yolks to a separate bowl, allowing any excess egg white to drip off.
- c. Place the separated egg yolks in a clean bowl and repeat with the remaining eggs.
- d. Dispose of the eggshells and reserve the egg whites for another recipe.
- e. Ensure that only the egg yolks are collected in the bowl.
In a mixing bowl, whisk the egg yolks until smooth.
- a. Take a wire whisk and beat the egg yolks vigorously in a circular motion.
- b. Continue whisking until the egg yolks become creamy and light in color.
- c. Ensure that there are no lumps or streaks of egg yolk remaining.
- d. Whisk until the mixture reaches a smooth and consistent texture.
- e. Set the bowl of whisked egg yolks aside for the next step.
Add 1 cup of sweetened condensed milk to the egg yolks.
- a. Open a can of sweetened condensed milk and measure out 1 cup.
- b. Slowly pour the measured condensed milk into the bowl with the whisked egg yolks.
- c. Use the whisk to incorporate the condensed milk into the egg yolks, ensuring thorough mixing.
- d. Continue whisking until the condensed milk and egg yolks form a smooth and homogeneous mixture.
- e. The resulting mixture should be creamy and evenly combined.
Place a serving cup or glass under a coffee filter or drip brewer.
- a. Select a suitable cup or glass that can accommodate the desired serving size.
- b. Position the cup directly under the coffee filter or drip brewer spout.
- c. Ensure that the cup is stable and won't tip over during the pouring process.
- d. Adjust the cup's position as needed to align it with the coffee filter or brewer.
- e. Confirm that the cup is clean and free from any residue or impurities.
Nutrition
Calories183kcalCarbohydrates21gProtein6gFat8gSaturated Fat4gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol207mgSodium62mgPotassium278mgSugar21gVitamin A362IUVitamin C1mgCalcium137mgIron1mg
Notes
a. Use freshly brewed Vietnamese coffee for the best taste.
b. Ensure the egg yolks are at room temperature before whisking.
c. Gradually add the condensed milk to the whisked egg yolks while whisking continuously.
d. Whisk the egg yolks until they reach a creamy and light texture.
e. Choose a strong and bold coffee blend to balance the richness of the egg mixture.
f. Experiment with different garnishes like cocoa powder or cinnamon for added flavor.
g. Serve the Vietnamese Egg Coffee immediately after preparation for the optimal experience.