Coffee and fresh eggs are combined to make Vietnamese coffee eggs, a unique beverage. This drink features a balanced sweetness and bitterness, as well as a blend of eggs and a strong coffee flavor.
Vietnamese coffee egg creation and development
Around 1950 in Hanoi, Mr. Nguyen Van Giang invented the Vietnamese coffee egg. Mr. Giang worked as a barista at the Metropole Hanoi Hotel, where he got the opportunity to work with a variety of coffees and methods of preparation. Fresh milk was incredibly expensive at the time, and only nobility could afford it, so he substituted eggs for it to make exquisite egg coffee with a distinct flavor. Mr. Giang has since created the “Giang Coffee” brand in Hanoi, which is known for its unique egg coffee drink.
Ingredients of Vietnamese coffee egg
Vietnamese coffee eggs are made with ingredients that are known to Vietnamese people, such as fresh eggs, sugar, condensed milk, and Robusta coffee. To ensure the quality of the coffee cup, great attention must be paid to the selection of each ingredient. Each ingredient’s excellence contributes to the perfection of each cup of coffee.
The secret to a perfect cup of Vietnamese coffee egg is that the eggs must be fresh; do not use industrial eggs because they will produce a fishy odor when beaten.
Another consideration when creating Vietnamese coffee eggs is the fineness of the coffee; the source of coffee must be pure coffee, free of contaminants, and finely ground, so the cup will be smooth. The coffee will have a rich scent and flavor, contributing to the most delectable egg coffee cup.
To be able to brew a wonderful cup of Vietnamese coffee egg, the ratio of ingredients between coffee and eggs is critical. A typical cup of egg coffee is neither too sweet nor too bitter; the taste is fatty and wonderful, and the aroma is a unique combination of coffee and fresh eggs that attracts people.
How to make Vietnamese coffee egg
Making a Vietnamese coffee egg isn’t difficult, but it does need a certain level of expertise and imagination from the barista. The most crucial step is to beat the egg yolks so that the flavor does not overpower the coffee aroma
- To begin, separate the egg yolks and whisk them until they have a light cake scent. If you beat the coffee too much, it will lose its density, but if you don’t beat it enough, the coffee and egg yolk will be difficult to blend and the taste will be bland.
- Second, a little sugar and honey are added to the egg whites, which are then whisked until frothy.
- Finally, brew coffee with hot water and pour it slowly into the beaten egg, allowing the coffee layer to settle. The perfect cup of egg coffee must have three layers: black coffee on the bottom, pale yellow egg yolks on top, and egg whites on top.
Recommendations: Vietnamese coffee eggs worth a try
Egg coffee originated in Hanoi’s little “Giang Coffee” shop and has since spread throughout the city. On cold days, having a warm cup of coffee while watching the street is extremely enjoyable.
- Giang Coffee
When it comes to egg coffee, it’s impossible not to mention “Giang Coffee,” which was founded in 1946 and is the source of this delectable beverage. Family members are still passing on and developing the coffee.
Giang coffee shop does not have a large space or a lot of money put in it, yet it is always full. The “quality” of Hanoi is sitting inside a cafe, away from the noise and bustle of the city outside, sipping coffee and listening to Trinh music.
No. 39 Nguyen Huu Huan, Hoan Kiem, Hanoi, Vietnam
- Dinh Coffee
Dinh Coffee opened its doors in 1990, making it one of Hanoi’s oldest egg coffee businesses. Dinh coffee is in the heart of the old town, with a terrace overlooking the Sword Lake, thus having egg coffee here makes you feel ancient in Hanoi.
Mrs. Bich, Giang’s daughter, opened Dinh coffee, therefore the taste of egg coffee here is identical to Giang coffee.
No. 13 Dinh Tien Hoang, Hoan Kiem, Hanoi, Vietnam