Cà Phê Trứng: Vietnamese Egg Coffee (Soy-Free)
A rich and creamy Vietnamese coffee made with egg yolks, sugar, and condensed milk. This version is carefully crafted to be entirely soy-free for those with sensitivities.
Ingredients
- 1 Egg Yolk
- 1 tbsp Sugar
- 1 tbsp Sweetened Condensed Milk (Soy-Free)
- 0.5 cup Hot Coffee
Instructions
- 1In a small bowl, whisk together the 1 Egg Yolk and 1 tbsp Sugar until the mixture is pale yellow and appears fluffy, which should take about 1-2 minutes.
- 2Add the 1 tbsp Sweetened Condensed Milk (Soy-Free) to the bowl and whisk until it is completely combined with the egg yolk and sugar mixture.
- 3Very slowly, pour the 0.5 cup Hot Coffee into the egg mixture while whisking constantly. Continue whisking for 1-2 minutes to ensure the coffee is fully incorporated and the mixture is smooth, preventing the egg from cooking.
- 4To create a frothy texture, carefully pour the coffee mixture back and forth between two heatproof cups 5-6 times. This action will introduce air and make the mixture lighter.
- 5Pour the frothy coffee mixture into a serving cup and serve immediately.
Substitutions
Sweetened Condensed Milk →
Standard sweetened condensed milk may contain soy lecithin or other soy derivatives.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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