The world-famous egg coffee is one of the most exciting Vietnamese exports. Vietnam is a coffee powerhouse championing Robusta beans, and people there sure know how to make one good cup of coffee.
Coffee in Vietnam, though, looks nothing like what we enjoy in the west. They’re super sweet, thick and creamy, and that’s because they used sweetened condensed milk in most recipes.
There’s one recipe, though, that’s perfectly balanced, the egg coffee. A thick layer of frothy egg yolks and condensed cream are the ideal elements to balance strong coffee, such as Robusta.
To make two cups of this beauty, you need two egg yolks, a splash of condensed milk and one and a half cups of Robusta dark roast coffee. If the coffee is not strong enough, the condensed milk will overwhelm it.
Why use Robusta coffee? You want to use Robusta or an Arabica-Robusta blend for this one since condensed milk is overpowering, and there’s no more intense coffee than Robusta. If you can, get it from Vietnam for an authentic experience. By the way, your instant coffee is probably Vietnamese Robusta as well, so if you’re feeling lazy, go for it.
Is it safe to eat raw egg yolks? Yes and no. I’m no doctor, but the threat of bacteria in raw egg yolks is real. To be safe, use pasteurized eggs. If you eat steak with a medium doneness and enjoy sushi, then you probably know the risks of eating raw food.
This recipe starts with the egg yolks and condensed milk in a bowl. Use an electric hand mixer to froth the mixture. Brew the coffee or have it ready. Then you just have to pour the coffee into the serving cups and spoon the frothy mix on top of it.
For me, the sweetness in the condensed milk is enough to sweeten the coffee but taste yours and adjust the sweetness to your taste. Granulated sugar or your favorite sweetener will work nicely.
Pour the egg yolks and the condensed milk into a small mixing bowl and use a hand mixer to incorporate and foam.
Brew the coffee and pour it into two cups.
Spoon the yolk mixture over the coffee.
Sweeten to taste and serve with assorted macarons.