Egg Coffee – Munakahvi
Specialty
Cà Phê Trứng – Egg Coffee
Hanoi's iconic specialty: whisked egg yolk and condensed milk form a creamy layer on top of strong Robusta Premium coffee.
Ingredients
- 22 g Phinland Coffee Robusta Premium coffee
- 40 ml hot water (approx. 95 °C) — a stronger extract than in other recipes
- 1 egg yolk
- 1 tbsp condensed milk
- ½ tsp sugar, if desired
Instructions
- Place the phin over a small cup. Add the coffee powder and level the surface.
- Pour in about 15 ml of hot water and let it bloom for 20–30 seconds.
- Fill with the remaining water and let it drip through. The extract should be stronger than usual.
- Whisk the egg yolk, condensed milk, and sugar until light and thick foam.
- Pour the hot coffee into the bottom of the cup and spoon the egg foam on top.
- Serve immediately; layers can be mixed to taste.
Strong coffee makes this recipe right
Egg foam and condensed milk are rich and sweet, so you need a coffee base that won't disappear beneath them. Phinland Coffee's Robusta Premium works particularly well here.