You Don't Want to Miss Out On Vietnamese Egg Coffee!

With the popularity of coffee as a warm, soothing beverage deeply entrenched in humanity’s consciousness, and the opportunities that come with global travel, it’s no wonder egg coffee has begun to transcend its places of origin.

However, most people may only be familiar with cà phê trứng or egg coffee from Vietnam. But did you know that there’s also Swedish egg coffee? How are these two similar or different? Read on to find out.

VIETNAMESE EGG COFFEE

Legend has it that Vietnamese egg coffee emerged post-Vietnam war in 1975 when milk was in short supply. Another version says the originator, the owner of Giang Café in Hanoi, invented it in the 1940s – for the same reason. They used egg yolk as a milk substitute to get a rich, creamy-flavoured coffee.

Cà phê trứng is made by hand whipping egg yolks with milk (fresh or condensed) and sugar. Then this mixture is boiled, after which iced or hot coffee is poured into the mixture, thereby producing an aromatic foam. This process also enriches the taste of the coffee at the bottom of the cup. Cà phê trứng is served in a small cup set inside a bowl of hot water to ensure the drink is kept and enjoyed warm.

SWEDISH EGG COFFEE

Swedish egg coffee is believed to have come about in the late 1800s en route from Sweden to America. It is associated with Scandinavian-American gatherings in the Lutheran church of the Midwest, which is why it is sometimes called “church basement coffee.”

To make this egg coffee variant, a raw egg is mixed into the coffee grounds, thereby producing a potting soil-like consistency. Swedish egg coffee purists include crushed eggshells, as well. This mixture is then boiled in a coffee pot or saucepan, leading the grounds to clump together and float to the top. Once done, cold water is added to create a French press effect with the grounds sinking to the bottom of the pot.

Mixing the egg into the coffee grounds helps to clarify the coffee, enabling the grounds to easily separate from the water. Moreover, the egg white absorbs the bitterness from the coffee grounds and enhances the caffeine. This results in a brew that’s light and clear with zero bitterness and acidity, and a creamy, velvety texture.

EGG COFFEE BENEFITS

Whichever version you choose to have, egg coffee is a delicious, creamy concoction. It is rich in protein, vitamins and minerals.

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