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Coffee with egg by Tracey Lister

cafe giang egg coffee hanoi recipes tracey lister vietnamese coffee

Vietnamese egg coffee is a curious-sounding drink made by whipping egg yolks, sugar and condensed milk and is served on top of the black coffee. It sounds weird but it’s seriously delicious. 

The drink was created in the 1940s in Hanoi. At the time milk was scarce in Vietnam so whisked egg yolk was used as a replacement. If you ever visit Hanoi and want to try the original version, do visit Cafe Giang in the Old Quarter. The owner's father actually was the inventor of the drink. 

You can also try it by making your own with Tracey Lister's recipe. It's incredibly easy to make with only 4 ingredients. Do brew the coffee using traditional Vietnamese way: slowly dripping coffee through a stainless-steel filter!!

And if you don't know who Tracey Lister is. She is an expert on Vietnamese food who lived in the country in the past 17 years.  She opened Hanoi Cooking Centre in the heart of it all, she is the co-author of four cooking books about Vietnamese culinary with her husband Andreas Pọhl, and she was outstandingly appointed as Executive Chef of the 1000 years of Hanoi state banquet. The list goes on …

Rice Kitchen is excited to collaborate with Tracey on a very exciting venture that we are soon to share. Stay tuned!

Coffee with egg

Recipe: Tracey Lister - Photos: Lili Tu 

Ingredients:

  • 4 teaspoons ground Vietnamese coffee, or other finely ground coffee
  • 1 egg, separated
  • 1 teaspoon condensed milk
  • 1 teaspoon sugar

Method:

  1. Filter coffee by put the ground coffee into the bottom of a Vietnamese coffee filter, then screw the upper filter on top. Don’t screw too tight as you don’t want to compact the coffee.
  2. Place the filter on top of a coffee cup or mug and pour 80ml (1/3 cup) boiling water into the filter. Leave to sit for a few minutes to soften the ground coffee. Now completely fill the filter with boiling water and wait for 4-5 minutes for the water to drip through.
  3. Put the egg yolk and egg white in two separate bowls.
  4. Add the condensed milk to the egg yolk and whisk by hand until the mixture turns pale lemon colour. Set aside
  5. Add sugar to the egg white and whisk by hand until soft-peak form, then gently fold into the egg yolk mixture.
  6. Pour all but 1 tablespoon of coffee into a cup. Top with the egg mixture, then drizzle the remaining tablespoon of coffee over the top.



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