Cá Phê Dá
(aka Egg Coffee)
Don’t say ‘eww’. Really, this is very, very good.
Servings
2
Ready In:
10 minutes
Calories:
Not your friend!
Good For:
Pick me up
About this Recipe
By: Sharyn
Cá Phê Dá, Vietnamese Egg Coffee is the Vietnamese version of an Irish Coffee, it’s both a great caffeine hit and dessert in a single cup (except no alcohol to help it along). I agree that a sweet topping made of beaten raw egg sounds truly awful, but is in fact just yum.
Ingredients
- 2 egg yolks (at room temperature)
- 3 tblspn condensed milk
- Half teaspoon vanilla and
- 1 teaspoon vanilla sugar (or plain sugar if you don’t have it)
- 1 cup of espresso or drip coffee
This is so easy if you just follow the instructions. Bring eggs to room temperature, cold eggs don’t cooperate. I wouldn’t attempt this recipe without a blender. It needs to be whipped and whipped!
The raw egg puts some people off because there is a very slight risk of contracting salmonella from raw egg. If this bothers you buy pasteurised eggs from the supermarket, keep them cold, and use before expiry. Or you could pasteurise the eggs yourself – but your’e going to have to work that out yourself because I have nada interest.
Drip coffee is traditional. The most common bean in Vietnam is the Robusta, it is strong stuff and imho an acquired taste. I prefer a shot of espresso. I have made this with weasel poo coffee, which is actually really good – but that’s probably a bridge too far…
Step by Step Instructions
Step 1
Preparation
-
Get your eggs out of the fridge.
- If you crack an egg on a flat surface the shell will shatter less – ergo less chance of shards of shell in your eggs.
- Start coffee brewing.
Step 2
Make Egg Whip
- Put egg yolks in a small glass mixing bowl or measuring jug and break them up.
- Add sugar and vanilla and whip it good!
- Whip is ready when it thickens and turns white.
Step 3
Serve coffee, approx half a cup each serve.
- The coffee cup is traditionally placed in a bowl with hot water in the bottom. You don’t have to do this.
- Pour whip over the coffee, it should float on the top and create a dome of creamy sweet goodness. An easy way to ensure that your whip doesn’t sink into the coffee is to pour it over the back of a teaspoon – the way you pour cream into an Irish coffee.
Enjoy!