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Talking about unique drinks in Vietnam, there’s one called “Cà Phê Trứng,” or Vietnamese egg coffee, that a lot of people know about. It’s special. This drink has strong Vietnamese coffee that’s really intense, and it’s got a sweet and smooth egg topping.
If you ever visit Vietnam, especially Hanoi, the local people will tell you to try Ca Phe Trung. But what if you can’t go there? No problem! VLS will show you a really easy way to make this yummy drink at home!
Ca Phe Trung – An Iconic Drink Of Hanoi
Picture Hanoi, the heart of Vietnam, where a remarkable thing was born – Vietnamese egg coffee. The magic happened at Cafe Giảng, thanks to Nguyễn Giảng and his creative family. Nguyen’s dad, a coffee wizard, had a lightbulb moment: why not swap milk with egg yolk in coffee?
The coffee they used was robusta – the bold one, packing more caffeine punch and flavor power compared to the gentler arabica. Now, here’s the twist on top – a frothy blend of egg yolks, a hint of egg white, and a sprinkle of sugar or honey to smooth out the egg’s natural vibe.
Tools
In this part, you’ll find everything you need for creating yummy Ca Phe Trung. All you really need is a special coffee maker called Phin.
Phin Coffee Maker Set: This is what you use to make coffee the Vietnamese style.
Hot Water Pot: Choose a kettle that can keep the water hot, so your coffee-making goes smoothly.
Measuring Tool: Grab a jigger to measure your liquids just right.
Egg Whisker: Get a hand mixer for making those eggs nice and fluffy.
An Alternative Way To Make Ca Phe Trung
A few folks enjoy tossing in a touch of vanilla extract or rum into their drink to tone down the strong egg flavor. Even though it’s not the usual method for creating Ca Phe Trung, these two things can make your drink taste really unique.
Just mix in a tablespoon of vanilla extract or rum into the egg blend and whisk it till it’s just right. Keep in mind not to whisk it excessively if you’ve added alcohol, as that might make the egg and alcohol split apart.
The Best Ways To Enjoy Ca Phe Sua Trung
As mentioned earlier, Ca Phe Trung tastes the finest when it’s served hot because it gains an eggy flavor as it cools down. Be cautious not to stir excessively or too vigorously, as this can cause the coffee to lose heat quickly.
When sipping, tip the glass slightly to savor both the coffee and egg cream simultaneously. If you’re not fond of the coffee’s bitterness, you can first take a small sip of the egg cream, then mix the drink gently with a spoon to blend the cream, coffee, and condensed milk.
Many people prefer to scoop the coffee from the glass’s bottom, passing through the cream layer, and savor it one spoonful at a time. This way, you can better experience the drink’s distinct creaminess and aroma.
Another delightful approach to enjoy Ca Phe Trung is to drink it layer by layer. The contrasting flavors of cocoa powder, cream, and coffee come together to create a unique culinary journey.
Extra Handy Hints
I get it, you’re really excited to dive into making the drink pronto. Still, spare a moment to go through the following hints, as I reckon they’ll come in real handy!
Just add the egg mix when you’re about to enjoy the drink. Keep the egg cream in the fridge.
Make certain the tools for beating the egg are cleaned and totally dry.
For the yummiest drink, the coffee grounds should be pure and kinda smooth.
Stick to the recipe for the right amount of water to coffee. Too much water makes weak coffee.
Really focus on the eggs as you whip them to get them just right. If you don’t whip long enough, they’ll taste like raw eggs.
Have A Delightful Morning With Egg Coffee
Begin your day with a splendid cup of Ca Phe Trung. This delightful drink, creamy and sweet, holds a good dose of caffeine that jolts you awake with just a sip. Give it a try today to elevate your usual coffee experience!
Vietnamese egg coffee combines strong Robusta coffee with a fluffy, sweet egg mix. Jumpstart your morning with a fresh twist by enjoying this delightful drink!
How to make your own Egg Coffee
Ingredients
2 egg yolks
A bit of egg white
0.7 ounces (20 grams) of sugar
0.7 fluid ounces (20 millimeters) of honey
0.88 ounces (25 grams) of ground coffee
5.5 tablespoons (80 milliliters) hot water, split
1.35 fluid ounces (40 milliliters) of condensed milk
Directions
Rinse the coffee filter well with hot water. Place the base and place the lid on the top, just like in the picture.
Put the container on the lid. Empty the coffee onto it.
Gently jiggle the container to even out the coffee inside, and press it down with the flat thing.
Put a bit of water in the top part, right below the container.
Slowly pour hot water into the container, making sure the water spreads over the coffee nicely.
Let the coffee take in the water, then leave it be for 2 to 3 minutes
First, remove the lid and add hot water into the container. The water should fill around two-thirds of the container’s total space.
Allow the coffee to drip. This will need a few minutes.
When the dripping nearly halts, press down strong on the plunger to get all the rest of the coffee out.
Make the egg cream while waiting for the coffee to drip. Whip the egg yolk with honey, sugar, and a little egg white using a hand mixer for 5 to 7 minutes until fluffy and soft peaks form.
To see if the cream is just right, take a bit and put it in a cup of water. If it stays on top of the water, it’s good to go.
Pour the condensed milk into a glass, top it with a layer of coffee, and finish with the egg cream. The best cream-to-coffee ratio is 1:1.
If you want, you can pour a little more coffee over the cream.
Sprinkling some cinnamon powder, cocoa powder, or grated chocolate on top to enhance the drink’s flavor and appearance.
Ca Phe Trung is best served hot. To retain the drink’s ideal temperature, you can put the glass into a bowl filled with warm water.
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