Cà Phê Trứng (Vietnamese Egg Coffee)
Recipe for Cà Phê Trứng (Vietnamese Egg Coffee) in celebration of #BrunchWeek! Dark Vietnamese coffee is topped with a layer of creamy whipped egg and sweetened condensed milk for a sweet start to your day.
Servings 2 Servings
- 2 egg yolks
- 6 tablespoons sweetened condensed milk
- 2 tablespoons Vietnamese ground coffee divided
- 16 fl ounces boiling water divided
In a small bowl, beat together the egg yolks and sweetened condensed milk using a hand mixer until thickened and airy. Drizzling the mixture should produce ribbons that hold their shape briefly.
To make the coffee: In a small pot, bring the water to a boil.
Evenly sprinkle 1 tablespoon of coffee in the filter, top with the press, and place over the mug. Pour in 8 ounces of the boiling water, cover, and allow to drip.
Clean the filter, discard the grounds, and repeat for the second mug of coffee.
Top each hot cup of coffee with the beaten egg yolk sweetened condensed milk mixture and serve immediately.