INGREDIENTS
- 3 teaspoon of coffee flour (café Trung Nguyen which we recommended)
- 2 glasses
- Vietnamese coffee press or Vietnamese coffee filter (small size) (Amazon sells them)
- Hot water
- 2 chicken eggs
- 2 teaspoon of sweetened condensed milk
- Ice (if you want to have ice egg coffee)
PRACTICES
Step 1: Making coffee
- Warm up tools: Pour hot water over the filter and the bowl then get rid of the water
- Place a cup into the hot bowl off water, add 3 teaspoon coffee into the filter, even the surface with a spoon or/and shake
- Pour a little hot water just to make coffee wet
- Fasten (a bit loose)
- When the first dripping done and coffee is warmed up and raised in volume, fasten the filter further, then pour water ¾ the filter, about ½ cup of hot water and put the lid on.
(If it drips too fast, use the spoon to pin the filter-fastener further)
- Put cup of coffee in hot water deep bowl to keep it warm
Step 2: Making egg for coffee
- Crack an egg and discard the whites (Just use yolk to make egg coffee)
- Put the yolk in a small, deep bowl
- whisk vigorously until end up with a frothy, fluffy mixture like the one on the picture (it takes 5 minutes)
Step 3: Presentation
- Add 3 spoon of sweetened condensed milk into a glass
- Add hot coffee into the glass, it is equal or a little more than milk
- Add yolk after whisking, it is double than coffee
Inside the glass, there are 3 clear divisions; from the bottom to surface of glass is sweetened condensed milk, coffee and well-whisked yolk
SENSORY:
The egg flavor is really greasy taste, the coffee flavor are really both fragrant and bold. It is harmonization of sweetened condensed milk, coffee and well-whisked yolk
Note: You should not mix the mixture a lot because it makes the cup of egg coffee becomes cool.
