Quick Recipe Egg Yolk Coffee (Vietnamese Egg Coffee)
Egg Yolk Coffee is a rich and creamy beverage made by whipping egg yolks with sugar and combining the mixture with freshly brewed coffee.
Equipment
- Mixing bowl: For combining and whipping the egg yolks and sugar. For Mixing:
- Whisk or electric mixer: To whip the egg yolks and sugar until light and fluffy.
- Measuring spoons: For measuring the ingredients accurately. For Brewing:
- Coffee cup or mug: For serving the egg yolk coffee.
- Small saucepan or kettle: If you need to heat water separately (optional). For Dissolving Coffee:
- Sifter: To sift the instant coffee powder (if desired for a smoother texture). Optional Equipment:
- Spatula: To gently fold the whipped egg yolk mixture into the coffee.
Ingredients
- 4 egg yolks (about 80g)
- 4 Tbsp sugar (about 60g)
- 4 tsp instant coffee powder (about 5g)
- 1 cup hot water (approx. 240ml, adjust to taste)
Instructions
- Prepare the egg yolks at room temperature to ensure better foam formation.
- In a mixing bowl, combine the egg yolks and sugar (30g per 40g yolk).4 egg yolks (about 80g), 4 Tbsp sugar (about 60g)
- Whip the egg yolk and sugar mixture until it becomes light, fluffy, and bright yellow in color.
- Dissolve the instant coffee powder in hot water (120ml per serving) and stir until fully dissolved.4 tsp instant coffee powder (about 5g), 1 cup hot water (approx. 240ml, adjust to taste)
- Gently fold the whipped egg yolk mixture into the coffee.
- Stir lightly, and your egg yolk coffee is ready to enjoy!
Tips for Best Results
- Always use room temperature egg yolks to create more foam.
- Add enough sugar (at least 30g per 40g yolk) to stabilize the foam and prevent a raw egg taste.
- Whip the mixture until it is bright yellow to avoid a fishy flavor.
- Using a hand mixer will make the whipping process quicker and more efficient.