https://en.wikipedia.

org/wiki/Egg_coffee

An egg coffee (Vietnamese: Cà phê trứng)[1] is a Vietnamese drink traditionally prepared

with egg yolks, sugar, condensed milk and robusta coffee. The drink is made by beating egg
yolks with sugar and coffee, then extracting the coffee into the half of the cup, followed by a
similar amount of "egg cream" — egg yolks which are heated and beaten, or whisked.[2]
The legend goes that fresh milk was in short supply during the post war 1975 because fresh
milk and condensed milk are scarce commodities due to the trade embargo and so whisked egg
yolk was used as a replacement.
The drink is served in cafes throughout Vietnam, though it originates in Hanoi.[3][4] The Giang
Café (Vietnamese: Cà Phê Giảng) in Hanoi is known for serving the drink, which it makes with
chicken egg yolk, coffee powder, condensed milk, and, optionally, cheese. The cup is served
inside a bowl of hot water to retain its temperature. The son of the café's founder Nguyen Giang
claims that his father developed the recipe for the drink when milk was scarce in Vietnam in the
late 1940s, replacing the dairy product with egg yolk.[5][6]

Ingredients and preparation[edit]

Ingredients for making coffee include fresh chicken eggs, sugar, milk, and coffee. The egg yolks
are hand-whipped with milk and sugar, and then boiled. Hot or iced coffee is poured into the
beaten eggs, which will form a beautiful and aromatic foam. A teaspoon is provided in order to
eat the foam before drinking the coffee at the bottom.
Egg coffee is contained in a small cup. To keep the drink warm, the waiter puts a cup of coffee
in a bowl of warm water. After being poured over the cream made from eggs, the coffee at the
bottom of the cup acquires a richer taste. In the past, eggs were just hand-beaten, so it took
time and the foam of the eggs could not be achieved. Now, after the eggs have been smoothed
with the machine, hot or iced coffee is added, together with cocoa eggs, egg white beans and
matcha (tea powder) eggs. It can be served either hot or iced.

See also[edit]

 Egg soda
 Eggnog

https://vietcetera.com/en/the-history-of-egg-coffee/
What happens when you need a coffee fix and the barista has no milk? It’s time to
improvise. And back in 1946, that’s exactly how Vietnamese egg coffee was
introduced to the world. During the French War, there was a serious shortage of
milk, and only one man came to the rescue of java junkies across the nation’s
capital during a time of need, Nguyen Van Giang.

Back then, he was working at the renowned Sofitel Legend Metropole Hotel in

Hanoi. After patrons began foaming at the mouth for this unique concoction, he
decided it was high time to throw in the towel on the hotel industry and open up his
own shop. Today, Giang is revered as the original Vietnamese egg coffee king, and
his shop, Cafe Giang, is managed by his son, Nguyen Van Do in Hanoi’s Old Quarter.

How is it different than normal coffee?

We’re in the coffee business ourselves and it’s easy for us to get all geeked out
about caffeine. But, to put it simply, the first thing you will notice is not necessarily
the taste, but the texture.

It is extremely rich and bold. To the point where it must be ingested with a spoon.
So, don’t just go sipping away, be patient. Take the time to slowly stir, mixing all
the layers together to strike that perfect equilibrium.

Additional: Taste To understand what’s happening inside the cup is to study the process
happening inside that roiling pot. Egg whites, or albumen, are a powerful clarifying agent
utilized in both making consommé and pulling sediments out of red wine. When egg whites are
subjected to high temperatures — as in boiling — their proteins break apart. Those newly
separated proteins then bind to other macromolecules that might be present in the liquid — like
tannins (in wine), cellular material (in consommé), or other impurities that can cause bitterness.
As the coffee boils inside that pot, a frothy mess of grounds and egg begins to congeal together
at the top, forming a mass shaped like a raft. (In scientific terms, this is caused by the
hydrophobic effect, which separates water from the solids.) While visually unappealing, this
important byproduct is the key to the mild flavor and powerful caffeine kick that comes in a cup
of egg coffee. The egg white pulls the acridness of a lesser-quality coffee and diminishes all
traces of bitter flavor while enhancing the caffeine. https://www.eater.com/coffee-
tea/2016/11/29/13769856/egg-coffee-scandinavian

Hot or cold?

As Vietnamese egg coffee has seen a massive burst in popularity since its initial
introduction to consumers, many versions of the original recipe have been altered
or replicated in various forms. It can be ordered hot or cold, and both appear to be
quite different experiences of paralleled delight.

It should also be mentioned that egg is not a dominate taste in the coffee, and
surprisingly enough, it’s extremely palatable, although quite sweet and dense for
the traditionalist. The cold coffee comes in a cup loaded with ice and tastes more
like a dessert. Think ice cream or runny tiramisu.

The hot version of Vietnamese egg coffee comes in a smaller cup and has a thick,
foamy egg-based head. This yellowish heap of jacked-up creamy goodness is
perfection, and if you’re a java junkie, most certainly worth a flight across the world
in our opinion.

What’s in it exactly?

It’s a subject of much debate, and there are countless tweaks on the traditional
recipe, which have been kept strategically hidden since the 1940s by its inventor
Mr. Giang.
While some classical renditions call for a slew of ingredients like egg yolk, butter,
sugar, condensed milk and even cheese, there are various recipes that keep it
much more simple and to the point. The key is, however, to use the egg yolks to
complement your brew without adding the actual egg flavor to the coffee. This is
easier said than done.

How do they make it?

As density plays a pivotal role in the success of your Vietnamese egg coffee, the
secret lies in your whisk. Overdo it and you’ve lost the wonderfully frothy key
component. Underdo it and your guests will be drinking some offbeat assortment of
coffee and egg yolk, and we can all agree that sounds horrible.

‘Ca phe trung’ or Vietnamese egg coffee is brewed in a Vietnamese style drip filter,
before adding the thoroughly-whisked mixture of the yolk (and other ingredients).
After all the components are mixed together, the cup is then put in a bowl of hot
water to help the coffee maintain the necessary temperature when it’s served.

Although it sounds pretty simple, it’s really easy to mess up, like say, Hollandaise
sauce. Each ingredient must be measured with accurate precision, and each brewer
may have a different opinion about what is best. Although there is much discussion
about how much of each ingredient to use, it’s ultimately up to your palate to make
the decision.

https://www.vice.com/en_us/article/pgx4xg/the-man-behind-hanois-original-egg-coffee-is-a-kung-fu-
master-of-caffeine

Every day, Café Giang hums with blenders, all churning up eggs, cheese, condensed milk, sugar,
and other secret ingredients. It's the birthplace of Hanoi's cà phê trứng, or egg coffee. And yes,
that means the egg and cheese go in the coffee.

Egg coffee has been a way of life and a livelihood for Tri Hoa Nguyen and his family since shortly
after 1946, when Tri's father Nguyen Giang founded Café Giang and invented the first cup of egg
coffee. Because there was a shortage of fresh milk in Vietnam during the French War, most
Vietnamese would line the bottom of the cup with condensed milk and pour the coffee on top,
and that's exactly how Vietnamese coffee is served today. But lacking milk, Nguyen whisked in
egg as a substitute.

It wasn't immediately popular, as it took a long time to hand-whisk the egg to the right
consistency, and it tasted too much like egg. But with the invention of the blender and the slow
adaptation of the recipe to eliminate the eggy flavor, the drink exploded in popularity in the
1980s.

Today's recipe for the latte-like drink has no egg flavor. The froth is light, sweet, and floats atop
bold and rich Vietnamese coffee, which Tri roasts himself. It's tempting to drink the coffee as it's
served—a beautiful and simple presentation—but Tri instructs drinkers to stir it all together to
create balance, like mixing yin and yang.
The drink's success is based upon a two-fold secret recipe. Of course, Tri will never tell anyone
which ingredient makes the drink taste egg-free. But there's also an intangible element: Tri's
innate ability to make it better than everyone else. It's why he's not worried about the thousands
of copycat drinks around Hanoi.

"I'm really open to imitation," he said, via translator Nguyen Thi Mai Phuong. "It's a part of the
business. I only registered for the name of this café. Even if someone else makes egg coffee, they
can't take the name of my café—the name itself is popular.

"A lot of people can have the same product and develop it in their own way. For me, I'm
confident in my secret ingredient, and it makes my drink original."

Perhaps he's comfortable with competition because his sister is one of his competitors. She
serves egg coffee at Café Đinh, which is also well known to locals in Hanoi.

She may be better at making other specialty drinks, but his sister's egg coffee is not as popular as
his. He was born to be an egg coffee master, he explained, and compared himself to a kung fu
master that was born to practice kung fu. Coffee-making is an art that he honed his entire life.

"My whole family lived off the coffee business at one point," he said. "So now, when everything
has settled down and my children have grown up, I'm grateful for egg coffee.

"For us, it's more about gratitude—what brings you good things. You pay gratitude to it."

Tri's father perfected the recipe when he was 30. And at 60 years old, Tri's been making it for
most of his life. It's a product of persistence and perfectionism.

https://vietnamvisavoa.com/vietnamese-egg-coffee--a-perfect-concoction-a885

Most people would love eggs served by being stirred on to the soup or baked with veggies or
lentils. But, how about mixing eggs into your coffee? Egg…coffee?
 
 
Egg mixed into coffee? It may sound weird and definitely hard to imagine. But how strange, it
just works and comes with the taste of pleasure! Follow me to explore the mysterious flavor of
this secret concoction.
 
MYSTERIOUS COMBINATION
 
What happens when you need an excellent coffee, but fresh milk is out of the stock? So, it is
right time to come up with “peculiar idea”.  That is exactly how Vietnamese egg coffee was
introduced for the first time by a man whose name was Mr. Nguyen Van Giang in 1946. Due to
the shortage of fresh milk at that time, he rescued coffee by using whisked egg yolks instead
while he was working as bartender at the Sofitel Legend Metropole Hotel. Surprisingly, most
hotel guesses were hooked by its amazing flavor. Then, he left his job and opened up his own
egg coffee shop called Giang Cafe,  regarded as the original egg coffee shop erving the best egg
coffee ever since.
Located a narrow alley at 39 Nguyen Huu Huan, Hanoi, Giang Cafe retains the rudimentary
features of the Vietnamese ancient house. You can come here to immerse yourself in cultural
space with a cup of fragrant egg coffee. Such a great experience to get closer to yourself!
 
HOW DOES IT TASTE?
 
When it comes to egg mixed with coffee, the mental image coming in your mind could be
unpleasant. But, wait? You can be “knocked out” at the first sip. Egg coffee is made by beating
an egg yolk with sweeten condensed milk until it creates thick and creamy texture before being
perched on top of the dense signature coffee. This perfect equilibrium is extremely attractive
yellowish brown color that I couldn’t help waiting anymore to try it. I scooped up a bit of it and
took a mouthful, its flavor blew me away immediately. It is incredibly velvety, soft like a tiramisu,
are you drooling yet?
 
TWO WAYS TO SAVOUR
 
Since its initial introduction, Vietnamese egg coffee has been a massive burst in popularity,
thus, original recipe has been altered to create various forms. Now, you have two choices to
savor its delicious flavor: hot or cold versions. Both of them seem to be quite different
experience of paralleled enchantment.
The hot one served with a cup sitting in a small dish of hot water to maintain its temperatures. It
has a thick, foamy egg-based head and the yellowish head of creamy goodness is incredibly
perfect.

The cold version comes in a cup loaded with ice and tastes more like a “runny tiramisu”.
 
Besides, eggs are an incredible source of nutrition bringing some benefits to your health. The
egg yolks used in the coffee, rich in vitamins and minerals such as: Vitamins A, E and K. They
have benificial effect on your cardiovascular and metabolic health, memory functions as well.
That is absolutely fabulous that you can enjoy delicious beverage and good health
simultaneously.

https://www.atlasobscura.com/foods/vietnamese-egg-coffee

Vietnam’s most extravagant cup of joe, cà phê trứng (“egg coffee”), has a less glamorous
backstory than its lavish appearance suggests. Born out of necessity and quick thinking, this
clever hack was invented to cope with wartime dairy shortages.
In Hanoi, coffee drinkers rely on a steady stream of condensed milk to balance out the strong
Robusta brew served in most coffee shops. In fact, simply ordering a cà phê sữa (“milk coffee”)
is interpreted as hot Robusta coffee with sticky-sweet condensed milk. What happens when the
milk runs out? The remaining breakfast staples—eggs and coffee—are called upon for greatness.
First created in Hanoi in 1946, egg coffee is the brainchild of Nguyen Van Giang. In response to
the pressures of a milk shortage caused by the French War (also known as the First Indochina
War), Giang whisked in egg as a much-needed substitute while bartending at the Sofitel Legend
Metropole Hotel. Giang’s signature drink became such a hit that he opened Café Giang in the
wake of its success, where his son still serves the legendary egg coffee.

Egg coffee is, of course, more than just an egg cracked into your morning brew. Modern
Vietnamese egg coffee is as much a dessert as it is a drink. The recipe now features heavy
Robusta topped with a combination of hot, whisked egg, sugar, and creamy ingredients ranging
from condensed milk to cheese and butter. Actually drinking the beverage is such a decadent
experience that it hardly alludes to its wartime origins. The viscous, sugary concoction might be
likened to liquid tiramisu, or a coffee-flavored Cadbury Crème Egg.
Need to Know

Though it began as a Northern specialty, egg coffee’s influence stretches far beyond Hanoi. Its
rising popularity, and consequential descent throughout the rest of the country, means that
some of the (several thousand) coffee shops in the South now feature egg coffee on their menus.
Ho Chi Minh City, in particular, has taken a liking to all kinds of creative coffee drinks. Just look
for the word “trứng” and you’re in for a treat. That said, Nguyen Tri Hoa, the owner of Café
Giang, claims that his secret recipe allows him to keep making the best (and the original) egg
coffee. So if you want to taste history, that's where you should go.
https://www.cnbc.com/2017/12/08/in-vietnam-coffee-drinking-locals-skip-the-cream-and-add-an-
egg.html

Nguyen Van Dao says that back in 1946, his father Nguyen Van Giang, a
barman at the Sofitel Legend Metropole Hotel in Hanoi, ran out of milk to
serve with the coffee. In a pinch, he whipped up a mixture of egg yolks and
condensed milk, and the rest was history.

As popularity for the beverage grew, so did the business to the Giang Coffee
shop in the old quarter of Hanoi today.

The country isn’t the only one to have used eggs in coffee. Several
Scandinavian countries also crack egg yolks into coffee grounds, which
supposedly making the coffee less bitter. The two versions could not be
more different, save for the use of a shared ingredient, the egg. The
Vietnamese version tastes like a foamy flan (a Spanish dessert) while the
Scandinavian version is said to enhance the coffee, rather than change the
taste completely.

The coffee, known locally as Ca Phe Trung, has been so successful that most
cafes in Hanoi serve up a version of their own. Recently, CNBC visited the
Giang Cafe in Hanoi, where tourists and locals alike lined the walls waiting
for the beverage.

Blink and you’ll miss the tiny entrance on the busy street of Nguyen Huru
Huan of Hanoi’s Old Quarter. Once inside, a tiny kitchen at the bottom of the
stairs — where the smell of meringue wafts in the air — is where a chef
whips the sabayon for the egg coffees into a frenzy. A mixer then blends the
milk and eggs.

While other cafes are recreating the drink in their own kitchens, egg coffees
themselves have become known as a city-specific specialty. This particular
blend, however, is still considered unique to Giang Cafe.

Customers can have the egg coffee one of two ways: hot or cold, each about
$1.15. Compared with street food in Hanoi, that price is actually on par with
the cost of a banh mi sandwich or bowl of pho, Vietnam’s staple noodle soup.

The egg coffee is sweet and frothy, much like having a custard on top of an
espresso, but with no hint of egg. The coffee underneath is a familiar
espresso, improbably warm while not melting the cloud of egg above it. The
cup comes in a small bowl filled with warm water to maintain the coffee’s
temperature.
A word of caution for those who might be tempted to slurp down the cloud-
like egg concoction: Calorie-wise, this is quite the opposite of a skinny latte.
The combination is really what makes it work, a modestly sweet mix, much
like an affogato (a coffee-based frozen dessert) but without the brain freeze.

CNBC favored the hot version over the cold, despite Vietnam’s undeniably
warm and humid temperatures outside.

https://perceptivetravel.com/blog/2019/02/01/egg-coffee/

THE HISTORY OF EGG COFFEE

Did you know that Vietnam is the second-top country in the world for coffee
production? I didn’t before I visited. Their total output is nearly 4 billion pounds of
coffee beans a year – second only to Brazil – and they also produce 40% of the
world’s robusta coffee, the alternate to arabica beans (for those who know coffee).
With so much stock on hand, it’s no wonder that some new twists would be added
to one of the nation’s top drinks.

In 1946, a man named Nguyen Giang created the first cup of what he called egg
coffee. Eggs were just one of the ingredients he used to create a frothy, latte-style
top to an espresso. Other ingredients included cheese, sugar, condensed milk…and
a secret ingredient that he has no intention of ever sharing. What’s surprising about
his recipe is that it doesn’t really taste like egg. But neither does custard or even
really mayonnaise for that matter. Just think of his concoction as a Vietnamese
tiramisu…without the biscuit and chocolate. You can even add a touch of rum to
egg coffee if you like, just like the marsala wine that’s sometimes added to the
Italian dessert.

http://yummyvietnam.net/authentic-vietnamese-egg-coffee-recipe-how-to-make-egg-coffee/

Vietnamese egg coffee (ca phe trung) is made by beating an egg yolk with sweetened
condensed milk for about 10 minutes until it makes an airy, creamy, meringue-like fluff.
Are you drooling yet? This eggy goodness is then slowly poured on top of hot espresso,
or iced coffee. Are you with me so far?

The egg cream on top of the coffee was rich and silky, but not overly sweet. The
Vietnamese espresso underneath was strong enough to color my hair AND keep me up
for days, but perfectly offset by the creamy sweet foam on top. Yes, this is definitely
dessert coffee.

1. Gather all your ingredients and brew 12 ounces of strong espresso style coffee.
This is enough for 2 servings.

2. Add the egg yolk and sweetened condensed milk to a pitcher and whip with a
hand blender.
 3. Continue whipping until you have soft peaks and the volume will more than
double.

4. Add the espresso to the 2 cups of coffee and then spoon on the whipped egg
mixture over the top. Enjoy!

https://www.thespruceeats.com/vietnamese-egg-coffee-3030347

“Egg coffee?” To the average western ear, the phrase may trigger a strange, possibly unpleasant
image. “Custard coffee” might be more accurate, but it sounds more like ice cream or some sort of
flan. No, egg coffee is, rather, the famous thick, strong and dark vietnamese brewed coffee
topped with a sweet, light and airy foam of egg yolk and condensed milk. Imagine a beverage
form of tiramisu and you will likely get pretty close to the vibe of good Egg Coffee.

Egg Coffee is very easy to prepare if you have an electric mixer. It can be done without, but you
may lose an arm in the process. The main this is to make the coffee thick and strong. This drink is
really about the pleasure of mingling opposites. The foam of condensed milk and egg yolk is
super sweet, rich yet airy, while the dark coffee is intense and somewhat bitter. 

Traditional Vietnamese coffee drippers compress the finely ground french roast coffee so that the
water above drips slowly through, extracting every last bit of that french roast intensity. The result
is almost syrupy. If you do not have a vietnamese dripper, espresso is the best alternative, but
french press and regular drip methods are just fine. If you are not a fan of strong coffee, do not
worry. A lighter roast or brew might not be authentic but it will still be delicious.

Ingredients

 2 large egg yolks

 1/2 cup sweetened condensed milk
 1 teaspoon vanilla extract
 60 grams french roast coffee, finely ground
 1 liter hot water
 Optional: Cocoa powder (for sprinkling)

Steps to Make It
Gather the ingredients.

Combine the egg yolk and condensed milk in the bowl of a stand mixer. Beat with the wire whip
on high for about 10 minutes. It may not look especially frothy. To test, you may spoon a small
amount on top of a glass of water. If it floats, great. If not, whip for a few more minutes.

Meanwhile, prepare the coffee. Brew according to your preferred method.

Reserve about half a cup for later, then divide the remaining brewed coffee among four cups. If
desired, set each cup in a small bowl of hot water to prolong the warmth of the coffee.

Gently spoon some of the whipped egg mixture onto the top of each coffee. Pour a bit of the
reserved coffee through the foam in each cup. Serve immediately.
Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

http://yummyvietnam.net/authentic-vietnamese-egg-coffee-recipe-how-to-make-egg-coffee/

People who have never try egg coffee will wonder if egg coffee is stinking or how to make egg
coffee without being stinking? The reason why egg coffee can conquer all of the senses, from
sight to smell and taste is that it has the distinct recipe. Let’s find out the Vietnamese egg coffee
recipe right below!

Making the mixture of egg cream:

 Egg yolks: 2
 Condensed milk: 20ml
 Sugar: 20 g
 Rum: 10ml or can be insteaded by a teaspoon of vanilla
Making coffee:
 Filter coffee: 125ml
 Condensed milk: 20ml
Tools for making egg coffee recipe

 Coffee Dripper Filter Coffee

 Jigger
 Whisk or egg beater
 Glass, cup, spoon
Step 1: Making filter coffee

First, boil the filter, then put 20g coffee in it and press the lid. Pour slowly 15 ml
boiling water roundly around the filter to make coffee absorb water, wait about 2 or
3 minutes until coffee dilate, then continue to pour boiling water to 3/4 the filter and
cover it.

Step 2: Making the mixture of egg cream

First, take egg yolks and put into a large bowl, add condensed milk, sugar and wine
and use whisk to beat until yolk becomes cream and smooth. If you use egg beater,
it will only take 2-3 minutes.

Step 3: Making egg coffee

After making filter coffee, add 30ml condensed milk and stir gently until the mixture
is steady. Make sure that you stir gently to keep the warmth of coffee and its taste.
After that, pour egg cream slowly on the surface, because cream is slighter than
coffee, it will float up, pour with the ratio 1:1 of egg cream and coffee to gain the
tastiest flavor. Finally, decorate it with a little cocoa powder.
This is the most important step in making egg coffee, so please be careful.
Heed that egg coffee only when being drunk hot can keep the truly tasty flavor of
Hanoi egg coffee; therefore, if your coffee is cool, you should put it into the
microwave to heat it. Especially, only pour egg cream on coffee to make egg coffee
when you can drink immediately, if you finish it but you cannot drink instantly, you
can preserve it in the cool compartment of the fridge.
Or if you want to sip it longer, you can put the cup of egg coffee in a hot water bowl. It helps
keep the coffee warm and egg not stinking.

Way to enjoy Vietnamese egg coffee

The right way to enjoy egg coffee is leaning the cup so that you can drink both
coffee and egg. The aroma flavor of coffee and grease of egg cream will definitely
attract you.
Besides, many people also like the way of drinking a little egg coffee above and stir to make
coffee and egg cream blend together. This way diminishes the strength of filter coffee, so that it
is especially suitable for people who can’t bear the bitter taste of pure coffee like women.

The cup of egg coffee is small and short, can be put into the palm and only sufficient for one
person, make people feel tasty, crave and miss it. Egg coffee appeared a long time ago and
does not create a culinary fever like others current dishes. It is just smouldering enough to
pervasive, contributes to create a Hanoian culinary culture, cannot be confused; and we can not
deny that egg coffee is one thing that entangles people most when leaving Hanoi.

OTHER TYPES OF EGG COFFEE

Egg Coffee Differences

It sounds fairly strange, no? I had heard of putting eggs in coffee before, mostly
from Scandinavian countries where it was used to clarify the brew and generate an
amber-coloured cup of coffee with a milder taste. Says Martin Lersch in his post
about Norwegian egg coffee:

The addition of proteins while preparing the coffee serves two purposes: 1) it helps the coffee
grounds to flocculate, allowing them to sink faster to the bottom of the pot (this effect is probably
more pronounced when using eggs) and 2) the proteins bind irreversibly to astringent and bitter
tasting polyphenols in coffee to form insoluble complexes that will precipitate. The end result is
a clearer coffee with a pleasant and mild taste. The bitterness is only barely noticeable, but the
coffee still has enough “body” so it doesn’t feel too thin!

It’s not only Norway, either. Sweden also serves this egg-filled treat. Per I Need
Coffee’s Swedish Coffee recipe: “Swedish egg coffee is dead simple to make and the
result is a non-bitter, surprisingly light and incredibly smooth cup that combines the
wonderful flavor of your favorite roast with a reminiscent aftertaste of toasted
cheese (trust me, it sounds strange but it works).”

In contrast, Vietnamese egg coffee (Cà Phê Trứng) is anything but a clearer coffee
with a mild taste. As it appears in the photo above, it is essentially a Cadbury Creme
Egg with a hint of mocha. So the Vietnamese coffee recipe below isn’t the
healthiest, but it’s most definitely a satisfying snack on a cold day.
 OTHER TYPES OF EGG COFFEES

While the Vietnamese egg coffee recipe is the one I tried on my travels and loved at
first taste, there are other egg coffee recipes out there.

1. Scandinavian Egg Coffee: mentioned in the introduction above, with recipes

for both Norwegian and Swedish egg coffee online. A recipe for Norwegian here. An
Eater post discussing how this coffee came to Minnesota via its Swedish immigrant
population here. Norwegian egg coffee recipe here.

2. Kopi telur (egg coffee from Padang, in West Indonesia): recipe from
Saveur here.

(For an illustrated guide to Padang’s great food offerings, please see this Parts

Unknown piece. It includes another fabulous egg dish, telor dadar padang, a fiery
rich omelet with spring onions and red chilies.)

3. Sri Lankan Egg Coffee (முட்டைக் கோப்பி): recipe from My Tamil

Kitchen here, with an extra thrill – the Sri Lankan recipe is made with brandy.

WHY YOU SHOULD/SHOULD NOT DRINK EGG COFFEES

https://www.arabianbusiness.com/lifestyle/wellness/382439-egg-coffee-why-you-should-be-drinking-it

While brewed coffee will give you a decent boost of caffeine, egg coffee might be a healthier
alternative, some experts argue.
Coffee with egg has long been served in cultures spanning from Vietnamese to Scandinavian,
where coffee beans are grounded, mixed with egg and boiled in hot water to provide a liquid
with a stronger dose of caffeine.
According to experts, proteins in egg whites break apart when exposed to high temperatures
(such as boiling water) and bind to macromolecules such as tannins, the substance that causes
bitterness, instead.
As a result, the proteins decrease the acridness of the coffee, consequently reducing its bitter
flavour and enhancing its caffeine dosage.
Sirine Abu Zeineh, Dubai-based nutritionist and personal trainer, argues that egg coffee could
keep you fuller for long. However, she warns it has higher calories when compared to regular
coffee.
“Nutrition-wise, it's a good combination. Coffee has been proven to give a performance boost,
whether physical or mental, and eggs are a great source of protein and fat. So nutritionally,
starting your day with an egg coffee will keep you full for longer and help you take the day on.
An egg coffee does have around 200 calories so do bare that in mind before you get addicted to
it and start having a few cups a day,” she says.
“An egg coffee makes a good recovery drink, but it’s worth noting that a protein shake contains
more protein and is better for recovery,” she says.
While she cautions against the risk of salmonella (bacteria found in raw eggs) when drinking
egg coffee, Dubai-based dietitian and founder of xx Colour My Plate, Hala Barghout, says the
hot, boiling water will kill the bacteria, making it safe to consume.
She recommends trying the coffee due to its possession of nutrients found in egg yolk.
“A lot of endurance athletes have a cup of egg coffee pre workout. Some have it as part of their
training and have a cup of black coffee and side of eggs post recovery,” she says.
While recipes for egg coffee may vary between cultures, the basic one involves crushing an egg
(with or without its shell), whisking it with freshly ground coffee and ¼ cup of cold water, before
adding the mixture into boiling water and letting it simmer for five minutes. Pouring a cup of cold
water on top of the mixture will then push the coffee to the top.
A coffee filter can then be used to enjoy the extra-strong, reddish, brownish so-called ‘egg
coffee’.

https://www.healthmylives.com/how-to-make-vietnamese-egg-coffee/#Overview

Benefits of coffee

Coffee can help you increase metabolism, have more energy and prevent some diseases such as kidney
stones, diabetes, liver cancer.

Egg yolks

Egg yolks are rich in vitamins A, D, E and K as well as other essential minerals and antioxidants.

In addition, eggs also work to supplement heart health, improve metabolism, memory and maintain
cognitive function.

https://www.thehealthsite.com/news/egg-coffee-recipe-for-weight-loss-ag0118-551755/

If you are trying to speed up your weight loss, then you may want to try adding an egg to
your morning coffee, as according to a recent study, doing so helps. A team of
researchers found that many gym-goers use caffeine for a pre-workout boost, but adding a
raw egg to that cup of tea or coffee may help you more. Here are few reasons why coffee
is the healthy brew.

However, the practice of mixing raw egg and hot black coffee has been common among
the Hungarian, Scandinavian, Vietnamese and even Minnesotan cultures for centuries, the
Dailystar reported. Marc Bubbs, director of nutrition for the Canadian Men’s National
Basketball Team, said, ‘The combo started to gain popularity as a pre-workout drink.’ ‘I’ve
used egg coffee a few times before, doing some fasted cardio in the morning,’ Marc
added. Here are some health benefits of eggs.

Drinking raw egg could be dangerous as some are contaminated by the bacteria
salmonella and which could cause you to throw up. However, raw eggs are safe in coffee,
as the heat of the liquid may bring the temperature of the egg up enough to kill the
bacteria – making it safer to consume.

As eggs need cooking at 160 degrees and the water in coffee preparation is roughly 200
degrees. Buying pasteurised eggs – which means they are heated to help destroy bacteria
– can make egg coffee safer. ‘It was a nice boost, similar to Bulletproof Coffee, but with
the nutrient-dense bonus of the yolk, compared to simply fatty acids,’ Marc added. Here
are six useful tips to help you reach your weight loss goals.

Many of the athletes he trains also enjoy a creamy cup of egg coffee and some will eat
their eggs and enjoy their coffee as part of their training and recovery meals.