The very first cup of egg coffee was made in early 20th century by Nguyen Van Giang, who used to be a barista at the 5-star Sofitel Legend Metropole hotel.
The great-grandfather Giang had turned the western Cappuccino into ‘egg coffee’ made of familiar ingredients and developed the recipe in days when milk was very scarce in Vietnam. That the reason why he used egg yolks to replace milk.
Chief ingredients of the drink include chicken egg yolk, Vietnamese coffee powder, sweetened condensed milk, butter and cheese. And then the coffee is brewed in a small cup with a filter before the addition of a well-whisked mixture of the yolk and other ingredients. The cup is placed in a bowl of hot water to keep its temperature.
To drink egg coffee, you should slowly stir bobbed froth of whipped egg with the coffee below. Sweet, fat and tasty of egg and milk are in harmony with bitterness of coffee and leaves behind the mesmerizing scent.
A cup of egg coffee is usually a small and short cup, fit to a hand palm. Thus, you can just try an enough amount to taste the deliciousness but still make you have a fond remembrance and desire for more. The cup is served inside a bowl of hot water to retain its temperature. The marriage of the egg’s rich taste and aromatic coffee wafting through the air makes up specific flavor. To drink egg coffee, people should slowly stir bobbed froth of whipped egg with the coffee below. Sweet and tasty of egg and milk are in harmony with bitterness of coffee and leaves behind the mesmerizing scent.
