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Vietnamese · Drinks

Vietnamese Egg Coffee

Non-vegEasy

Diet: Non-veg

Vietnamese Egg Coffee is a Vietnamese dish. Pasteurized yolks are needed because whipping does not reliably cook them.

Prep
15 min
Cook
5 min
Total
20 min
Servings
2
Difficulty
Easy
Cuisine
Vietnamese
Course
Drinks

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Vietnamese Egg Coffee. The photograph includes pastries and table accompaniments not included in this coffee recipe.
The photograph includes pastries and table accompaniments not included in this coffee recipe. Representative photograph of Vietnamese Egg Coffee. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 2

Coffee

Cream

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; whisk or electric mixer.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Warm · About 5 min

  1. Prepare 250 ml freshly brewed strong coffee and divide between two heatproof cups.

Whip · About 7 min

  1. Beat 2 pasteurized egg yolks, 60 g sweetened condensed milk, 10 g sugar over a warm water bath for 5–7 minutes until thick and pale; use pasteurized yolks.

    Check: Look for this result: thick and pale; use pasteurized yolks.

Serve · About 5 min

  1. Spoon cream over coffee and serve immediately. Refrigerate unused cream promptly and use within one day.

    Check: The pasteurized egg cream is thick, smooth and foamy before it tops the hot coffee.

Tips

  • Pasteurized yolks are needed because whipping does not reliably cook them.
  • Judge Vietnamese Egg Coffee by the texture and doneness signs in its steps. Your pan and heat affect how long Vietnamese Egg Coffee takes to cook.

Substitutions

  • Use decaffeinated strong coffee if preferred.

Storage

  • Serve immediately for the best foam. Refrigerate unused pasteurized-egg cream promptly and use within one day.
  • Make fresh hot coffee when serving; do not hold egg cream at room temperature.

Make ahead

  • Prepare the measured ingredients for Vietnamese Egg Coffee one day ahead. For Vietnamese Egg Coffee, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Vietnamese Egg Coffee on the day of serving.

FAQ

What matters most when making Vietnamese Egg Coffee?

Pasteurized yolks are needed because whipping does not reliably cook them.

What can I substitute in Vietnamese Egg Coffee?

Use decaffeinated strong coffee if preferred.

Can I prepare Vietnamese Egg Coffee ahead?

Prepare the measured ingredients for Vietnamese Egg Coffee one day ahead. For Vietnamese Egg Coffee, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Vietnamese Egg Coffee on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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