Vietnamese egg coffee


  • egg mousse

  • 3 egg yolks
  • 60 g sweetened condensed milk
  • 1 teaspoon(s) of sugar
  • coffee

  • 30 cl of drip coffee, or Italian or French press coffee maker
  • the topping

  • 1 tablespoon(s) unsweetened cocoa powder


  1. Prepare the egg mousse. Combine all the ingredients in a narrow, tall container, then whisk with a mixer fitted with a single whisk, for about 3 to 5 minutes, to obtain a cream with a foamy texture and light yellow color.

  2. Pour the coffee into two glasses, distribute the egg foam.

  3. Finish by sprinkling with cocoa.

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