Skip to main content

Cà Phê Trứng (Vietnamese Egg Coffee) #EattheWorld

By

It's hard to believe that we're in 2021.Here we are in January for the first 2021 installment of our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge.


 This month, we are sharing Vietnamese recipes.


Years ago, inspired by the recipe that Tara of Tara's Multicultural Table posted for our recent #BrunchWeek event, I ordered a phin* and gave it a go. Her recipe is here. I did ask her if I could use espresso; she said 'yes', but I was intrigued by the phin though my cabinets definitely don't need any more coffee contraptions! There are multiple sizes. I bought the 8-ounce phin.

Cà Phê Trứng 
(Vietnamese Egg Coffee)
inspired by Tara's Multicultural Table's recipe here

Ingredients  makes 2 servings
  • 2 egg yolks 
  • 6 Tablespoons sweetened condensed milk
  • 3 Tablespoons ground coffee (I didn't have Vietnamese coffee, so I used a dark roast and a decaf since Jake doesn't do caffeine)
  • 2 cups boiling water, divided

Procedure
Topping
In a small mixing bowl, beat together the egg yolks and sweetened condensed milk until thickened and airy. The mixture should produce ribbons when you lift the beaters out of the bowl.

Coffee
Bring the water to a boil, then pour it into a mixing cup or something that doesn't pour a lot of water at a time. I used my gooseneck kettle* that I use for making pourover coffee.


Place 1-1/2 T of ground coffee in the filter. Gently tamp down with the press, and place over the mug.


Pour in 1 C of the boiling water.


Cover the phin and allow to drip.


Once it's done, discard the grounds, and rinse the filter. Repeat the process for the second mug of coffee.

Top each cup of coffee with the beaten egg yolk-sweetened condensed milk mixture. Serve immediately. I have to admit that I was dubious that the beaten egg would sit on top of the coffee, but it did!


What a fun way to serve coffee! I'm so glad that Tara introduced the process to me. But, it's definitely a dessert for me. Way, way, way too sweet for my morning jolt!

 *This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

Labels:

Comments

  1. A Day in the Life on the FarmJanuary 10, 2021 at 9:13 AM

    Reminds me of a drink I've had called a Tom and Jerry. Interesting.

    ReplyDelete
  2. sugarlovespicesJanuary 10, 2021 at 10:22 AM

    That sounds and looks like a delightful coffee! Thanks for sharing, very intrigued.

    ReplyDelete
  3. Sue LauJanuary 10, 2021 at 7:26 PM

    I haven't tried this with the egg. I'll have to give it a go!

    ReplyDelete
  4. Sneha's RecipeJanuary 11, 2021 at 6:44 AM

    That sounds so delicious.

    ReplyDelete
  5. RebekahJanuary 12, 2021 at 8:21 AM

    That looks like a yummy treat! I am going to have to try this version when I'm feeling adventurous!

    ReplyDelete
  6. Margaret@Kitchen FrauJanuary 12, 2021 at 10:52 AM

    Yum, I can see how it would make a most delicious dessert (or breakfast)! Very intriguing.

    ReplyDelete
  7. RadhaJanuary 12, 2021 at 3:08 PM

    That's a delicious coffee. I am sharing this to my friend who loves coffee.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more