Egg coffee

Egg coffee is a unique beverage that originated from Vietnam. It is a traditional Vietnamese coffee recipe that combines eggs, sugar, and coffee.

History

Egg coffee was first created in Hanoi, Vietnam, during a period of milk scarcity in the 1940s. The owner of the Giảng Café, Mr. Nguyễn Văn Giảng, decided to use whipped egg yolks as a substitute for milk. The result was a rich and creamy coffee that quickly became popular among the locals.

Preparation

The preparation of egg coffee involves brewing a small amount of strong, dark Robusta coffee. While the coffee is brewing, a mixture of egg yolks and condensed milk is whipped until it becomes frothy. The coffee is then poured into a cup, followed by the frothy egg mixture. The result is a beverage that has a creamy top layer similar to that of a cappuccino, with a strong coffee flavor underneath.

Variations

There are several variations of egg coffee. In Sweden, a version of egg coffee is made by boiling coffee grounds with egg shells and an egg white, which helps to clarify the coffee. In Norway, a similar beverage known as karsk is made by mixing coffee with a raw egg and alcohol.

Cultural significance

Egg coffee is a significant part of Vietnamese culture. It is often served in cafes throughout the country, and is particularly popular in Hanoi. The beverage is also becoming increasingly popular in other parts of the world, with many coffee shops in the United States and Europe now offering their own versions of egg coffee.

See also

• Vietnamese cuisine
• Coffee culture
• List of coffee beverages

This Vietnam-food related article is a stub. You can help WikiMD by expanding it.