Vietnamese Egg Coffee, also known as Ca Phe Trung, is a popular and unique coffee drink that originated in Vietnam. The story of its origin goes back to the 1950s, when a shortage of milk in Vietnam made it difficult for people to enjoy traditional milk-based coffee drinks.
In search of a solution, a Vietnamese barista named Nguyen Van Giang came up with the idea of using egg yolks as a substitute for milk in coffee. He whipped the egg yolks with sweetened condensed milk to create a creamy, velvety texture, and then mixed the egg yolk mixture into a cup of strong coffee. The result was a rich and indulgent coffee drink that became known as Ca Phe Trung, or Vietnamese Egg Coffee.
Today, Vietnamese Egg Coffee is enjoyed by coffee lovers around the world, and it has become a signature drink of Vietnam. It is often served at coffee shops and cafes, and it is also a popular drink to prepare at home.
Here is a recipe for Vietnamese Egg Coffee, also known as Ca Phe Trung:
Ingredients:
- Freshly brewed Robusta coffee - ~130-150mls (Click here on how to brew)
- 1 egg yolk
- 2 tablespoons/30g of sweetened condensed milk (add more or less to your sweetness level)
Instructions:
1) In a small bowl, whisk the egg yolk until it is light and fluffy.
2) Add the sweetened condensed milk and whisk until the mixture is smooth and well combined.
3) Gently pour the egg yolk mixture on top of your freshly brewed coffee, trying to keep the layers separate as much as possible.
4) Use a spoon to gently mix the egg yolk mixture into the coffee, being careful not to disturb the layers too much.
5) Serve the coffee immediately, either hot or over ice.
Optional: Sprinkle chocolate powder on top
Enjoy your Vietnamese Egg Coffee!