Vietnamese Egg Coffee — Honeysuckle (2024)

FAQs

Are you supposed to mix Vietnamese egg coffee? ›

Some people like to stir the egg cream and coffee together so that the sweetness flows through each drop of coffee, which is suitable for those who cannot drink strong coffee. Egg coffee seems to have become the unofficial symbol of Hanoi coffee.

As for safety concerns, when prepared properly with fresh, high-quality ingredients, Vietnamese egg coffee is perfectly safe to consume. The eggs are thoroughly beaten and cooked in the hot coffee, reducing any risk of foodborne illness.

What does Vietnamese egg coffee taste like? Absolutely delicious! In all seriousness, the egg yolk custard tastes like creme brulee custard before it's been torched. But when stirred into the coffee, the entire drink tastes more like a strong tiramisu (but minus the cakey bits).

Giang, the inventor of egg coffee, developed the recipe for this unique drink back when milk was still scarce in Vietnam. He replaced the dairy product with egg yolks, which together make a curious yet harmonious combination that will take many foreign tourists by surprise.

Ground coffee is added and then a metal gravity press is placed on top before the water is poured over the coffee. This method originated during French colonial times and is unique to Vietnam. Unlike hot espresso drinks, Vietnamese coffee is typically served cold, over small ice cubes or crushed ice.

The coffee-to-water ratio is of the utmost importance when learning how to make Vietnamese coffee. Usually, it is roughly 1:4.

Adding the egg helps clarify the coffee, allowing the grounds to separate from the water easily. The egg white extracts the bitterness from the grounds and enhances the caffeine. The result is a light, clear brew with absolutely no bitterness or acidity and a velvety texture that's easy to drink.

While arabica is still considered to be the world's favorite coffee, robusta is a much less fussy plant. It grows more quickly, producing a greater yield of coffee beans. It requires less maintenance than arabica and is therefore cheaper and more sustainable.

That works out to around 3–4 large Vietnamese coffees per day. Too much caffeine will result in feelings of anxiousness, rapid heart rate, and, in severe cases, dizziness. These effects will wear off after about 1–2 hours and are not life-threatening, but they can be pretty uncomfortable.

You may get it hot or cold, and both seem to offer very different experiences. Iced egg coffee tastes more like a dessert than coffee, closely resembling coffee-flavored ice cream or tiramisu. This cold version of egg coffee is an ideal refreshment to enjoy during the sweltering summer months in Vietnam.

Why is Vietnamese coffee so good? ›

The use of Robusta beans in Vietnamese coffee instead of Arabica gives it a higher caffeine content and a more intense flavor. These beans are typically roasted dark, which contributes to the strong taste. Additionally, the drip method used in Vietnam further enhances the richness and concentration of the final cup.

Spoon 2 tablespoons sweetened condensed milk into each of 4 coffee cups. Pour 1 cup fresh hot coffee into each cup and stir to dissolve the milk. Serve cups of coffee along with 4 tall glasses filled with 4 ice cubes each and a long-handled spoon.

The best way to enjoy egg coffee is to tilt the cup so that you can drink both the coffee and the egg cream. At this moment, the unique scent of coffee combines with the rich flavor of egg cream. Use less egg cream on top and mix the coffee and egg cream.

Below are a few expected health benefits you can have from Vietnamese coffee: Boosts energy levels. Enhances athletic performance. Increases longevity.

The Giang Café (Vietnamese: Cà Phê Giảng) in Hanoi is known for serving the drink, which it makes with egg yolk, coffee powder, condensed milk, and, optionally, cheese. The cup is sometimes served inside a bowl of hot water or set upon a small candle to retain its temperature.

Drinking Vietnamese egg coffee is an art, and the experience is best enjoyed when the beverage is still warm. According to coffee connoisseurs, it is recommended to gently stir the coffee from the bottom before taking that first flavorful sip.

Vietnamese coffee is uniquely characterized by a combination of a dark roast coffee dripped through a metal Vietnamese coffee filter mixed with condensed milk. More often than not, you'll see this served with lots of crushed ice since it is so refreshing!

Traditional Swedish egg coffee is made by cracking an entire egg, including the shell, into a cup, mixing the egg with ground coffee, and then letting the mixture simmer on the stove. The idea is for the egg to remove impurities from the coffee, resulting in a smoother cup of coffee.