Vietnamese Coffee Egg Coffee (Cà Phê Trứng)

1.Prepare a traditional Vietnamese drip filter (phin) by placing the ground coffee inside and gently pressing it down with the filter press.

2.Place the phin over a heatproof glass or cup and pour a small amount of boiling water to bloom the coffee grounds for 20 seconds.

3.Slowly add the remaining boiling water (about 120 ml) into the phin and allow the coffee to drip slowly into the glass. This should take about 4-5 minutes to extract a strong, concentrated coffee.

4.While the coffee is dripping, separate the egg yolk from the white and place the yolk into a mixing bowl.

5.Add the granulated sugar and sweetened condensed milk to the egg yolk.

6.Using a hand whisk or electric mixer, vigorously whisk the egg yolk mixture until it becomes thick, pale, and frothy, forming a creamy, mousse-like consistency. This should take about 3-5 minutes.

7.Once the coffee has finished dripping, gently pour or spoon the whipped egg yolk mixture on top of the hot coffee, creating a distinct layered effect.

8.Serve immediately as a hot beverage, allowing the rich, velvety egg cream to mix with the robust coffee beneath with each sip.

9.Optional: For an iced version, prepare the coffee as above, pour it over a glass filled with ice cubes, then top with the whipped egg yolk mixture.