What You Need to Know
Egg yolks and condensed milk are aerated through vigorous whisking, creating a stable foam through protein denaturation and sugar stabilization. When layered over hot coffee, partial coagulation occurs at the interface while maintaining distinct textures.
Provides a luxurious texture contrast between the rich foam and bold coffee, serving as both dessert and caffeine delivery system.
Key Parameters
Temperature
75°C
60°C - 85°C
Time
5 minutes
3 minutes - 7 minutes
Equipment
Vietnamese phin filterBalloon whiskCopper mixing bowl (traditional)
Steps
- 1.
Hanoi-style egg coffee (Café Giảng, Hanoi): Creates self-saucing texture where foam gradually incorporates into coffee
The Science
Primary Reaction
Protein denaturation (ovalbumin)