Hi everyone a huge welcome to Steve's kitchen. It's Egg coffee time last month we
were in Vietnam I must have had egg coffee every second day while I was
there and I promised you while I was there that I would show you how to make
it. So today I'm going to make egg coffee. Not all of you will have the little
Vietnamese coffee makers so at the end of this video I'll give you some tips
how you could make this at home maybe if you haven't got all the equipment but
for now we're going to make it Vietnamese style so come on let's get
going. Now I've got a little glass cup so you can see what's going on, it'll be a
bit of fun. We have these little Vietnamese coffee brewers here and
although this is an Illy's pot I actually managed to smuggle some Vietnamese
coffee out from Vietnam. So what we're going to do it first into our little
coffee pot we're going to put three heaped teaspoons of this dark vietnamese coffee.
Now it is a dark roast we'll go a little bit extra there as well.
It is a dark roast so it gives quite a bitter coffee flavor. Give that a little
shake to level it out. Most of the coffee makers come with a little clamp that you
can pop on there, this one twists on. I'm going to give it a little turn around
just to compact, not firmly, just sort of gently compact the coffee down. Now
because this is a fairly slow filter I want to take some hot kettle water and
just warm through my cup so it's a not introducing the coffee into a cold cup.
Let it sit in the cup for a moment or so and then discard the water. Now we take
our little coffee filter, pop it on top of the cup like so and one of the
secrets of Vietnamese coffee is not to filter it through straightaway, to take a
little bit of hot water just pop it in there and that water will absorb into
the coffee granules and then we just pop the cover on there and we're going to
leave that for about two minutes, it'll let the granules swell up and then the
coffee will filter through a lot slower and you're getting more intense flavor.
The coffee granules have swollen up beautifully I'm taking my hot water
again from the kettle but this time I'm going to pour it up almost two-thirds of
the way up the filter, I'm going to pop the lid on again and you can see the
coffee is going to drip through into the glass
below. Now whilst that is dripping we want to take two eggs, just crack them
open and on this side over here I'm going to pop the egg whites and I'm
going to save my egg yolks and pop them into a separate Bowl. So now we've got
two egg yolks in this bowl, we can discard the white save it for some other
cooking project. Here I have some sweetened condensed milk, now we want to
take 2 teaspoons of sweet condensed milk beautiful and thick and full of sugar
adding it in with our egg yolks. The next thing we're going to do is whisk this
together, so we're going to whisk the egg yolks and the sweet condensed milk. Now
you can do it by hand or if you happen to have and I'm lucky I do, have a little
electric blender with me I'm just going to whisk this up and you'll notice that
as you whisk it the color will change from this rich yellow to a slightly
lighter color. So you can see after a couple of minutes it starts to lighten
and really thicken and get lots of air into it. Now in the time it's taking me
to do that the coffee has actually dripped through into the bottom here, so
I'm just going to take this, that this lid off, pop my coffee filter down
Now rather than pour this straight on top of the coffee I'm just using a
spatula, you could use a teaspoon, I'm going to pour it onto the side of the
spatula and let the egg foam settle on top of the coffee. Now there you have a
beautiful Vietnamese egg coffee. Now I like it a little bit different than the
way I had it served in Vietnam. I'm not a big fan of black coffee, some people put
some sweetened condensed milk inside and it drops down to the bottom, I'm going to
be true to the Asian style coffee and go with evaporated milk. I popped some into a
little jug, now I'm not using the sweet condensed milk because I'm not a huge
fan of sweet coffee but I'll just pour this inside nice and gently, it's
going to break through the egg foam on the top. How delicious does that look. Now I'm
going to pop a spoon through that foam there, give it a little stir through.
Trust me if you haven't had egg coffee before it is so good but for some reason it
reminds me of Christmas. Now you do have to be careful I'll talk in a moment
about eggs and egg yolks, using them raw in cooking but let's give this a try oh
wow that is so so delicious it really does remind me a little bit of Christmas.
We make an eggnog coffee which is not that dissimilar, if you haven't tried
Vietnamese coffee before traditionally it would be black I like it with a
creamy richness of the flavor of the condensed milk in there so maybe give
my version a try if you prefer your coffee this way. Let's have a little talk
about eggs and hygiene with eggs. Obviously in some countries you can't
use raw eggs in cooking and people would be concerned about it, now I have thought
about this not everybody has these Vietnamese Brewers either but if you
want to use a regular brewed coffee and if you damp the coffee down first so you
get that rich flavor, the intense flavor from your coffee, you could certainly use
almost any brewed coffee to make this style. Another thing you could do if you
have access to eggnog, which is sold in many countries, you could buy some
regular eggnog and whisk it up just to get some air into it and pour it on the
top and that will give you a similar taste experience to the Vietnamese
coffee but in the meantime if you haven't tried this before I hope you'll
give it a go, this is just so delicious. I'm going to sit back and enjoy it, take
care and I will see you in the next video. Be good