Happy New Year! We’re ringing in 2018 with Vietnamese Egg Coffee, because it’s the most luxurious, creamy coffee you will ever have.
Before you skip right on over this post because you think it’s super weird, just stick with me for a minute, please? I was super duper skeptical about trying it at first, too.
Just like I’m a little skeptical about diving into this subject on a food blog…
I’m single.
To give you a little background as to why this post is starting in such a way… I was recently reading a post by Lily from Kale and Caramel about being single and the perils of dating. More specifically, having a blog that you give your all to, and figuring out what to write (and not) write about in regards to your personal life.
And it was exactly everything I’ve been thinking lately. Since Fork in the Kitchen came to be almost three years ago (!!!) I’ve gone back and forth between how much of the “relationship” aspect of my life to share. Back then, I was in a committed relationship. That relationship and time of my life was such a foundational piece to how FITK got its start, so I let bits and pieces of that life spread throughout the beginning of this blog. I shared it reluctantly, however, and very, very slowly at first, because it felt too risky. Risky because relationships do come and go. I don’t want someone down the line to end up hurt or feel like stories that include them (however nondescript) are all out there on this blog.
If you’ve been an avid follower, you probably filled in the pieces with my very high-level posts back then. I never fully came out and talked about what was happening in such a significant part of my life. I didn’t know how to approach it. I was still worried about protecting those of the past, and shielding those of the future.
I’m done feeling like I can’t share any of it. I haven’t shared the funny, not-so-great, or weird stories from dating. Even the fun stories! But I want to. I don’t want it to be a taboo subject. Connection is the basis of life, and it’s difficult to separate life, relationships, and this online blogosphere.
I don’t want to rehash relationships or get into nitty-gritty details of dates, for the sake of past and future men, and myself. There is a level of protection that always need to be there, most certainly. I’m just tired feeling this sense that I have to wait to share any dating or relationship details on the blog until I’m married. Or engaged. Or super-duper committed. All because that would be so much more secure. What I’ve come to realize, is that I want the freedom to write about my life, and I can. I want to be authentic and real. I want to discuss the rollercoaster of dating, and life in general, this year on the blog.
And let’s just start by catching up with a warm cup of Vietnamese Egg Coffee, shall we?
This coffee that changed my life.
Yes, that’s a huge statement. No, I am not exaggerating. This summer my friend from junior high school and I traveled all around Southeast Asia. Wandering the streets of Hanoi, Vietnam, we saw sign after sign for Cà Phê Trứng, which translated as egg coffee.
After seeing probably our 12th sign we finally said, “ok, looks like we need to try this egg coffee…as weird as it sounds.” When in Rome, or well, Vietnam, right?
Unfortunately it was our last morning in Hanoi when we walked into an unassuming coffee shop for our morning dose of caffeine. “Two egg coffees, and two baguettes, please” we ordered the most epic breakfast ever.
The first sip of our coffee was like nothing else we’d ever had before. The level of luxuriousness, the creaminess, the flavor, ALL OF IT was incredible. We learned that you are to stir the coffee into the rich, silky, frothy, creamy egg topping, so we did, and proceeded to enjoy this rich, decadent dessert-like coffee. Ready to order another as we took in the sights and sounds of Hanoi, and kicking ourselves that we hadn’t gotten one sooner.
Upon returning home, I knew I had to try to recreate Vietnamese Egg Coffee. We couldn’t stop talking about it. Its indulgent luxuriousness is unwavering. While I don’t think anything will ever compare to actually having a cup on the streets of Hanoi, I did my best to recreate this magical drink.
Yes, there is a raw egg in this recipe, which I understand may weird some of you out. Be sure your eggs are pasteurized if you’re worried, and just remember, how many times have you licked the brownie batter bowl or eating spoonfuls of cookie dough? 🙂 Only kidding… if you’re uncomfortable, I get it, but if you’re ready to try it, you will not regret it.
Sweetened condensed milk is a staple to Vietnamese coffee, since it’s usually a tad more bitter and much stronger than what you’re used to brewing at home, the condensed milk adds just the touch of creamy sweetness. For your egg coffee, you’ll whisk together the sweetened condensed milk and the egg for 5-6 minutes until it’s creamy, foamy, and the most luxurious texture you’ve ever seen.
I will say luxurious about 84 times in this post BECAUSE IT IS SO LUXURIOUS I CAN’T STOP. Only word to describe it.
If you really want to get authentic, use a Vietnamese Coffee Phin
Top with your egg-froth (technical term there) and a sprinkle of shaved chocolate or cocoa powder.
An added bonus: shortbread cookies. Hands down, the best pairing.
So tell me! How was your New Years? Are you making resolutions, setting intentions, or reflecting on the year to come? I look forward to this new year of added authenticity, building connections, and growing along side of you all, with lots of delicious food and Vietnamese Egg Coffee.
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Vietnamese Egg Coffee
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 1x
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Description
A luxurious, creamy, dessert-like coffee; sweetened condensed milk and egg are whisked together into a creamy froth and top strong espresso or Vietnamese coffee.
Ingredients
- 4–6 ounces very strong coffee or espresso
- 1 egg
- 2 teaspoons sweetened condensed milk
- Chocolate shavings or cocoa powder to top
Instructions
- Brew coffee or espresso. While it’s steeping, set your glass in a cup full of hot water to keep it warm.
- Meanwhile, place egg and sweetened condensed milk in a large jar. Use an electric mixer with a whisk attachment, and whisk together the egg and condensed milk for 5-6 minutes. Mixture will become very frothy and smooth.
- Serve immediately with chocolate shavings, or cocoa powder. Excellent with shortbread cookies!
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Lorraine Murdoch
I had a coffee from hanoi coffee station. 44 hang be. Joan keim. They have taken egg coffee to another level. They use coconut syrup and honey mixed with the egg. 10 out of 10
Becca
Oh that sounds to die for! I’ll have to check it out next time I visit! 🙂