Vietnamese Egg Coffee
Created in 1946 in Hanoi, in response to the milk shortage at the time, this recipe is as much a dessert as it is a drink. And combines a delicious egg custard with Vietnam's second biggest agricultural export - coffee.
3 tbs Vietnamese ground coffee
2 egg yolks
½ cup sweetened condensed milk
- Divide the coffee among two Vietnamese coffee filters. Moisten with a little hot water and stand for 1 minute. Fill the coffee filter ¾ to the top with hot water to extract the coffee.
- While the coffee is extracting, place the egg yolks and condensed milk in a bowl. Whisk vigorously until it forms a thick, dense foam. Pour the custard on top of the coffee.
Adam Liaw has put together a collection of recipes for World Egg Day 2020 to help Australians celebrate the deliciousness of eggs in all its forms. For the full collection click here.