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The basic principle of Vietnamese egg coffee is egg yolk and condensed milk, which is added to black coffee. It tastes like Tira Misu mixed with cappuccino. It is said that this kind of egg coffee began in the 1940s, when milk was a luxury. Eggs have become a cheap substitute.
[basic materials]
Coffee
Egg * 1
1 tablespoon of sugar
Condensed milk * 1 tablespoon
1 tablespoon of milk
A coffee cup and a platter
[production method]
Step 1: prepare a cup, put it into a shallow dish, and add hot water to the plate.
This action is the final help to ripen the flavor of the material that will be mixed below.
Step 2: make a cup of Vietnamese coffee
Vietnamese coffee or your favorite coffee, preferably Robasta coffee, can taste the bitterness of coffee and the sweetness of egg coffee at the same time.
Step 3: prepare the yolk
Separate the egg whites from the yolks and install the yolks separately.
Step 4: mix the egg yolk with 3-5 of the material
After mixing, stir well and beat until foamy and sticky.
Step 5: first pour half a cup of coffee into the coffee cup
Add the mixture in step 4 and stir evenly.
Step 6: pour the remaining half cup of coffee into a warm coffee cup
After stirring evenly, the egg coffee is finished.
