Menu
RECIPES

Vietnamese Egg Coffee (Ca Phe Trung)

There’s a trend among the uncles of adding an egg yolk in the Kopi O ( Black Coffee) in Singapore. We thought of trying it out and came across this Vietnamese Egg Coffee (Ca Phe Trung), a silky concoction comprised of a sweet eggy foam floating atop a cup of dark brew. Imagine a tiramisu in beverage form and you will likely get pretty close to the vibe of a good egg coffee.

It is similar to the Regular Vietnamese Coffee that we tried previously, which has a layer of sweetened condensed milk at the bottom, but instead it’s topped with a mixture of whipped egg yolks and sweetened condensed milk, which winds up tasting almost like a meringue. We fondly describe it as something close to tiramisu in a cup. The rich, soft topping creates a fascinating beverage.

Just a few minutes of work might make you a believer in egg coffee, as its delicious flavour and texture might make your morning coffee a good one.

Making the Vietnamese Coffee

The first step for this coffee is to create the Vietnamese coffee using the Vietnamese coffee filter, where it gives a stronger brew than that of an American drip machine and different than that of a French press, which has a lot of factors, but the metal coffee filter used to brew these is a large part of it. You could find a detailed explanation of how to use a Vietnamese coffee filter and what coffee did we use here.

To recap start by adding 3 Tbsp. ground Vietnamese coffee into the filter and press it down with the removable tamp. Add 1 tablespoon boiling water and let the coffee grounds bloom for about 1 minute. Continue to pour boiling water into the filter about three-quarters of the way up and let it drip. You’ll use 4 to 6 Tbsp. water total, depending on how strong you like your coffee. Place the lid cover on the filter and let the coffee slowly drip for 3 to 5 minutes. Flip the lid cover and use it as a trivet for the filter. Remove the filter from the mug. (Alternatively, you can also make two shots of espresso.) While waiting for the coffee ready (as it may take some time) you can prepare your “egg meringue”.


Making the “Egg Meringue”

Meanwhile, in a small bowl/ cup, with a hand mixer, whip 3 large fresh organic egg yolks on medium speed until frothy and pale yellow, about 30 seconds. (You can also whisk by hand for 2 to 3 minutes until the eggs are a shade lighter in colour than when you started.) Add 3 tbsp of white sugar and ½ tsp. vanilla extract and mix again until just combined.

If you have a good stomach you can move on to the next step, but for those who want to be more careful, heat your “egg meringue” over a bowl of hot water for 2-3 minutes. It will slightly warm the mixture and “cook” it up!

Combine the Egg and Coffee

Many recipes make the egg meringue in a bowl and serve it over to the coffee like the Dalgona Coffee, but we want to use one less piece of equipment and did it the other way. Pour coffee over the “egg meringue” and it will float up and dust with unsweetened cocoa powder. Serve it with mint, and drink immediately once it is done. Then contemplate making another.

You may have already realised we are coffee lovers with the among of coffee recipes we have. Still, there are still so much for us to try. Let us know at the comment below, what are some of the coffee recipes you would like us to try.

xoxo, Joe

Vietnamese Egg Coffee (Ca Phe Trung)

Ingredients

  • 3 tbsp of dark-roast ground coffee (preferably Trung Nguyen Premium Blend or Café Du Monde Coffee with Chicory)

  • 3 egg yolk

  • 3 tbsp of white sugar

  • 1 tbsp of vanilla extract (optional)

  • 1 tbsp of cocoa powder

  • mint (optional)

Method

  • start by adding 3 Tbsp. ground Vietnamese coffee into the filter and press it down with the removable tamp. Add 1 tablespoon boiling water and let the coffee grounds bloom for about 1 minute. Continue to pour boiling water into the filter about three-quarters of the way up and let it drip. You’ll use 4 to 6 Tbsp. water total, depending on how strong you like your coffee. Place the lid cover on the filter and let the coffee slowly drip for 3 to 5 minutes. Flip the lid cover and use it as a trivet for the filter. Remove the filter from the mug.
  • In a small bowl/ cup, with a hand mixer, whip 3 large fresh organic egg yolks on medium speed until frothy and pale yellow, about 30 seconds. (You can also whisk by hand for 2 to 3 minutes until the eggs are a shade lighter in colour than when you started.) Add 3 tbsp of white sugar and ½ tsp. vanilla extract and mix again until just combined.
  • Heat your “egg meringue” over a bowl of hot water for 2-3 minutes.
  • Pour coffee over the “egg meringue” and it will float up and dust with unsweetened cocoa powder. Serve it with mint, and drink immediately once it is done.

No Comments

    Leave a Reply