Hanoi egg coffee with creamy egg-yolk topping
A specialty from Hanoi: strong coffee topped with a light, airy cream made from egg yolk and condensed milk – like a dessert you drink.
Use the Phin filter to brew a small, strong coffee with about 60 ml of water and pour it into a cup.
Separate the egg yolk from the white. Put the yolk together with the condensed milk (and optionally a little sugar) into a bowl.
Whisk the egg yolk and condensed milk with a mixer or whisk for 5-10 minutes until the mixture turns pale, creamy and foamy – similar to zabaione.
Carefully spoon the egg-yolk cream on top of the hot coffee without stirring it in – this creates the typical two-layer look.
Best served warm – enjoy the cream and coffee together with a spoon at the end. Traditionally the cup is kept warm in a bowl of hot water.
Tip
Only use fresh eggs and prepare the cream right before serving. The longer you whisk, the more stable and creamy the topping becomes.
We recommend
Ca Phe Moka – 100% Arabica Bohnen
9,99 €
