Liquid tiramisu? Vietnam raw egg coffee super recipe! The correct way to make coffee in Vietnam!

Everyone! So! Zhou! Know!

There are two very famous specialty coffees in Vietnam! One is Didi coffee introduced by Qianjie not long ago, and the other is egg coffee made from raw eggs. The theme that Front Street wants to share today is the latter that most tourists must check in when they go to Vietnam-Vietnam Egg Coffee. Because a new egg coffee practice has recently emerged on the Internet, friends who have drunk it praise it with the name "liquid tiramisu." So this couldn't help but make Qian Jie curious. What kind of taste and taste does it have to be called "liquid tiramisu"?

Therefore, Qianjie plans to replicate it according to the popular recipes on the Internet today to see if the egg coffee it makes is really as magical and delicious as rumored. Before that, according to the "tradition" of Qianjie, let's first come to have a shallow understanding of Vietnam Egg Coffee.

Vietnam egg coffee is like sugar and dairy products. The early role of eggs in Vietnam coffee was also a condiment used to balance the bitterness of coffee. We all know that Vietnam is the world's second largest coffee producer, but the coffee it produces is Robusta. Robusta is a variety with extremely high yields but relatively inferior taste. Under deep baking, the bitterness produced by Robsta will become stronger and more prominent. For most people, such strong bitterness is unacceptable, so sugar, milk and other products have become the primary choice for balancing the bitterness of local coffee in Vietnam. But in the later war period, dairy products became a scarce local product. Although there is also white sugar that can dilute the bitterness of coffee, people will miss the smooth taste that dairy products bring to coffee more. Therefore, the operation of adding eggs to coffee occurred.

The method of whisking eggs into coffee was invented by Nguyen Van Giang. The original ingredients were only chicken egg yolks and white sugar. After whisking the eggs into a cream shape, they were directly poured into the coffee instead of milk (condensed milk). After the war, because dairy products were no longer scarce, Giang added condensed milk, butter and other materials to flavor and thicken on this basis, and created a new (brand new) version of egg coffee. Because the new version of Egg Coffee is excellent in both taste and taste, it became popular not long after its launch. This also led to other local cafes starting to "copy their homework." Then, as more and more merchants made it, egg coffee gradually became a major local feature in Vietnam.

I believe everyone can know from the introduction on the front street that making egg coffee is not difficult, as long as the ingredients are prepared and beaten, and then poured on the coffee. The same is true for the version mentioned in Qianjie at the beginning, with the only difference in the use of materials. So, let's go from Qianjie to experience what the egg coffee known as "Liquid Tiramisu" tastes like!

The ingredients needed to prepare for making and sharing are not complicated: cream, condensed milk, cocoa powder, eggs, and an espresso. It should be noted that for the sake of the stomach, it is best for friends to use sterile eggs when making them at home. There are many options in coffee, including hand-brewed coffee, mocha pot coffee, Aiyue pressed coffee, or concentrated and mixed with water. However, it is best to use medium and deep roasted coffee to make it, which also sets off the bitterness of coffee and the sweetness of egg "cream". The ratio of coffee and egg "cream" can be determined according to your preferences. In order to be lazy this time, Qianjie chose the solution of espresso and water. The coffee beans used were mixed with warm sun. The extraction parameters were: 20g powder, 30 seconds, 40ml of coffee liquor (i.e., the powder-to-liquid ratio is 1:2), and then the amount of water added is twice the amount of coffee liquor.

Then you should note that it is best to start making coffee after the eggs are finished, because the egg killing time is very long and is not a time for coffee to wait. So, we need to whip the eggs before extracting the coffee! The egg "cream" formula for Qianjie is currently the most widely used on the Internet: 2 sterile chicken egg yolks, 20ml condensed milk, and 30ml cream.

The steps are very simple. Pour all the ingredients into a container, and then you can use the electric eggbeater to beat them! Whisk until the egg liquid is sticky and resistance can be clearly felt. Then finish!

Although it sounded simple, it took about 10 minutes to complete because the electric eggbeater on Front Street was not very efficient. Thanks to this, Qianjie also understood what laziness means to make mankind progress!

When the eggs are finished, we can start making coffee! Then pour the coffee and egg "cream" into the prepared cup in order. (Here, the coffee liquor in Front Street is 120ml, and the egg "cream" is 80ml)

After pouring until the cup is full, we sprinkle cocoa powder on the surface, and a "liquid tiramisu"(Vietnam egg coffee) is finished!

Then, Qianjie immediately began tasting! The moment the egg coffee entered the door, Front Street confirmed the authenticity of the myth, because it drank (or should I say eat?) It does taste a bit similar to tiramisu! The taste is silky and dense, it melts immediately in the mouth (nonsense), and there is no fishy smell at all! The degree of integration between the materials can almost be said to be full. While not concealing each other, they also exert their own characteristics. The slight bitterness of cocoa powder, the strong aroma of cream, the sweetness of condensed milk, the closeness of eggs, and the taste of coffee are combined very well! I have to say that the warm sun blend is really just right here. It has its own whisky flavor to make up for the missing liqueur and make the whole cup of egg coffee closer to "tiramisu"! Overall, it's really good! Qianjie strongly recommends that friends who have time can try it again ~ Of course, I still have to make a tip in the end: Qianjie stores do not produce, do not produce, do not produce ~~

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