the r0z garden

Eggs!? in coffee!?!

To a Western (okay, white American) audience, eggs in coffee may seem bizarre, but I promise it makes sense. Created in Hanoi due to dairy shortages during the First Indochina War, this unique coffee is still popular in Vietnam today. The recipe for the egg foam is very similar to that of an ice cream or custard base—it DOES NOT TASTE LIKE EGGS. It is dense, foamy, & balances wonderfully with a strong, bold Vietnamese Coffee. I have provided instructions on how to pasteurize the egg yolks below, but with modern food safety standards this is largely unnecessary. Salmonella or other food-borne illnesses in eggs are very rare, & raw eggs are a common ingredient in many recipes from around the world.

Ingredients:

• 4 egg yolks
• ¼ cup sweetened condensed milk
• ¼ teaspoon vanilla extract
• Vietnamese coffee (I prefer Trung Nguyen)

Method:

1. Mix the egg yolks, sweetened condensed milk, and vanilla in a mixing bowl. If choosing to pasteurize the egg foam, heat the mixture over a double boiler while whisking vigorously, until the temperature of the eggs hits 145°F, (60°C) and whisk continually until the mixture cools. After it’s safe to handle, transfer to the freezer for a few minutes to chill.
2. Whisk the egg foam until it lightens in color & expands by about 50%. To help the mixture set up when mixing by hand, you can alternate between mixing for 2min, freezing for 2min, and so on until the mixture is done. If whipped properly, a small spoonful of the mixture will be able to float on water.
3. Brew a strong cup of Vietnamese coffee using a phin filter, espresso machine, French press, or whatever is accessible.
4. Carefully spoon or pour the egg mixture on top of your prepared coffee.
5. Stir & enjoy!

Recipe Notes:

I always use a Vietnamese phin filter & brew my coffee over ice. Phin filters can be tricky, but they’re a reliable way to brew strong individual cups. They’re cheap, cost-effective, & eco-friendly! Egg coffee can be topped with a dusting of cinnamon, cacao, or sugar, which can then be brûléed for added texture & flare. Depending on how much foam you like, this recipe can yield anywhere from 4-6 drinks.