Vietnamese coffee, but make it egg-stra. ☕🥚 Vietnamese egg coffee is a creamy, custard-like top paired with a robust coffee base, creating the perfect balance of sweet and bitter. Full recipe: www.jenhdao.com/egg-coffee Ingredients: For the Coffee: 4 tablespoons ground coffee (Trung Nguyên, Cafe Du Monde or similar) 8-10 ounces hot water (about 200°F/93°C) A Vietnamese coffee filter (phin) or French press For the Egg Cream: 2 fresh egg yolk (room temperature) 4 tablespoons sweetened condensed milk 1/2 teaspoon vanilla extract Optional: cocoa powder (topping)
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