Egg Coffee - Recipes From Vietnam to Scandinavia
Egg coffee is something that I first came across while living in Vietnam.
I had no idea what to expect when I turned up to a rooftop cafe overlooking the old quarter of Hanoi.
Egg yolk is mixed in with condensed milk which gets poured on top of the coffee.
The fluffy meringue-like mixture is plonked on top of a short black coffee creating a wonderfully rich and silky egg coffee.
Scandinavian egg coffee is completely different, first of all, the egg is mixed into the ground coffee before the brew. The outcome is a smooth long black coffee that has a high level of caffeine.
The idea of using an egg to make coffee may seem a little strange and to be fair it is a little strange.
However, if you’re the sort to experiment or you have experienced either of these coffees before and want to reignite a nostalgic flame then follow one of the egg coffee recipes below.
Vietnamese Egg Coffee Recipe
Vietnam is a country close to my heart.
Having lived there in 2013 for a year I have experienced many of the Vietnamese delicacies that I may not have if I was there on vacation.
Egg coffee was actually something that I experienced during the first few weeks arriving in Hanoi, it’s something that is only available in a handful of places and is only really prepared as a speciality.
That said, I would always take any visitors for a Vietnam egg coffee and with that become a bit of a connoisseur of egg coffee in Hanoi.
Ca Phe Trung in Vietnamese which is the direct translation was invented in the 1940s during a milk shortage.
An innovative barman at the Sofitel in Hanoi used whisked eggs yolks as a milk substitute that eventually caught on.
I didn’t realise when I was living in Hanoi but the cafe that the barman opened up in the ’40s to showcase his egg coffee still stands today.
Much like many of the Latin American countries mixing Panella or sugar into their coffee as standard, Vietnamese coffee is pretty much always served with sweetened condensed milk.
This is because the coffee that is consumed in these countries is of lower quality (as the majority of the high-quality coffee is exported) and bitter tasting.
This is even more relevant in Vietnam where they grow predominantly robusta coffee (They are the largest robusta producing country in the world, by far. Learn more about Vietnam coffee production) which is typically bitter tasting and higher in caffeine.
Arabica and Robusta Coffee
The egg and condensed milk combo takes the edge off the bitterness and makes the coffee palatable.
You’re in for a serious buzz with a Vietnamese coffee, the combination of high-caffeine robusta coffee plus the sugar in the condensed milk will keep you going for hours.
Method
The method below is authentic but does substitute a Moka pot for a Vietnamese coffee maker as they’re not really part of your everyday kitchen equipment.
However, if you do have one feel free to use it to brew the coffee.
To make 2 cups of Vietnamese egg coffee:
30g Robusta Coffee*
1 Egg yolk
30g condensed milk
Cocao (for sprinkling)
*You should be able to find this in a supermarket, if not look for the one marketed as the strongest coffee.
Brew the coffee as you would normally using your Moka pot recipe. Vietnamese coffee makers are similar to pour-over coffee except they use a mesh instead of paper, this means the oils are not filtered, similar to the delicious velvety coffee you’ll brew with a Moka pot.
Meanwhile, combine the egg yolks and condensed milk and whisk until the mixture appears pale and foamy.
Pour your brewed coffee into two preheated coffee glasses and then scoop over the egg yolk mixture.
Top with a shake of cacao and serve in your favourite coffee cup.
Scandinavian Egg Coffee Recipe
So first of all the reason why Scandanavian egg coffee is so popular is that not only is it high in caffeine but because the egg mutes the bitterness.
The coffees subtle and delicate flavour notes (which vary from florals and citrus through to nutty and chocolates depending on the origin, processing method and roast profile) are able to shine through.
Back when this was first introduced in the States in the 1800s (you’ll be hard pushed to actually find this in any of the Scandinavian countries) the quality of coffee would have been poor and extremely bitter so this technique took off particularly in church groups.
There are a couple of factors why adding egg produces this magical brew:
First of all, egg is added to the grounds before brewing, this actually effectively blooms the coffee.
Blooming is an important stage of preparing mainly filter coffee, where a small amount of water is added to the bed of coffee grounds before it is brewed.
This extracts the bitter-tasting CO2 which escapes as a gas rather than into the brew.
Secondly, the egg whites contain albumin, this reacts with the coffee grounds and absorbs the bitter tannins turning them brown. This also creates a clean and bright cup.
Adding the egg to the coffee doesn’t add caffeine but because the egg eliminates bitterness you are able to make the brew time longer than normal, extracting more caffeine from the grounds.
So, why the egg shells?
This is something that is optional but I would certainly recommend lobbing the eggshells in too. It’s not as though you are using the egg to eat, it’s basically acting as your filter.
The eggshells act as a solid body that the finer grounds stick to and bind together creating the congealed crust you need to be able to remove the brewed coffee at the end.
Method
To make 1 cup of Scandinavian egg coffee:
15g (3 tbsp) coffee
300ml (10oz) for brewing
100ml (3oz) cold water
1 Egg
Free Batch Flavour Wheel?
1. Put your 300ml per cup of brew water into a saucepan and on medium-high heat.*
2. In a mug or bowl add together the coffee grounds and a cracked egg including the shell. Mix together so the egg is fully incorporated.
3.Let this sit for 30 seconds for the coffee to bloom so some of the bitter CO2 can escape.
4. Once the water is just boiling add the coffee and egg mixture turn the temperature down slightly so the brew is simmering.
5. You should aim for around 4 minutes (this depends on your taste and the type of coffee you’re using, feel free to adjust the brew time accordingly).
6. After 4 minutes remove from the heat and after 1 minute add the cold water. This should make the coffee and egg crust combination sink to the bottom**.
7. Ladle or pour the brewed coffee that has risen to the top through a sieve and into your server or cups.
Enjoy your delicious Scandinavian Egg coffee.
*You should grind the coffee coarse as you would for a french press.
The coffee is going to be in the water for quite a while so you need as large of a surface area as possible, plus finer grounds do find their way into your cup afterwards.
**This doesn’t always go to plan and you may have to add a little more cold water. The problem with this though if you add too much cold water you will end up with a week and cold brew - not ideal. If it doesn’t sink use a slotted spoon to carefully fish out the crust.
FAQ’s
Is Egg Coffee Safe?
Yes, with Vietnamese egg coffee the recipe calls for the egg yolk to be combined with condensed milk as long as the eggs are purchased from a reputable source they will be safe to consume uncooked.
Scandinavian egg coffee only uses the egg to filter the coffee and actually cooks the egg while doing so.
Is Egg Coffee Good For You?
Egg coffee prepared the Vietnamese way uses condensed milk that contains a high level of sugar so I wouldn’t class this as healthy.
Otherwise the other method of making egg coffee, brews a black filter coffee which is the healthiest way to drink coffee.
What country has egg coffee?
Egg coffee is a traditional drink originating from Vietnam.
It is made by whisking egg yolks with sweetened condensed milk and mixing it with brewed coffee. The resulting drink has a creamy, rich flavour, with a smooth and velvety texture.
It is a popular drink particularly in Hanoi. But you can find it in other countries as well with different variations.
What Does Egg Coffee Taste Like?
The egg yolk and the condensed milk are combined in the Vietnamese method of egg coffee to make a soft velvety layer to sit on top of black coffee. When this is mixed into the coffee it takes the bitterness away from the typically strong Vietnamese brew and creates a sweet and velvety coffee.
Why Put Egg in Coffee?
In Vietnam this is now a tradition, especially in Hanoi where the recipe was invented to replace milk during a shortage. The Egg yolk combined with condensed milk creates a rich sweet coffee drink.
Is egg coffee is good for weight loss?
Egg coffee is not typically considered a weight-loss food because it is high in calories and fat, due to the addition of sweetened condensed milk and egg yolks.
However, in moderation it can be a part of balanced diet and healthy lifestyle that could include weight loss.
