Egg coffee is a sweet, creamy blend of whipped egg yolks, condensed milk, and robusta coffee. The drink has a history of 80 years, known and loved since 1946 at the Metropole Hotel, now the Sofitel Legend Metropole Hanoi, a Michelin-selected destination.
In the 1940s, milk was scarce in Vietnam. Bartenders had to create their own drinks with their own recipes.
"The bartender at the Metropole at the time, Mr. Nguyen Van Giang, thought we needed to do something different," said Remi van Peteghem, the hotel's director of food and beverage.
That "different" thing was the egg yolks. Mr. Giang whipped the yolks with sugar and gently warmed them to create a smooth foam layer, which covered the bitter coffee. This custard-like layer of cream softened the coffee's intensity while adding a bit of luxury to the drink.
When Mr. Giang opened his eponymous cafe in the Old Quarter in the 1960s, his egg coffee became a hit across the city. Soon, cafes across Hanoi began serving it.
Today, egg coffee is not only a nostalgic treat for many Hanoians but also a product of creativity and pride, a testament to the ingenuity and creativity of the Vietnamese people.
"The method is very simple because Mr. Giang did not have any complicated tools when he created it, so the recipe has remained the same since the beginning," Mr. van Peteghem added.
The hotel has not changed the original recipe that was successful back then. They have only upgraded the egg coffee with quality ingredients and a more meticulous process.
The hotel has partnered with farmers and small producers across Vietnam, visiting suppliers to learn first-hand about their processes. For the egg coffee, the baristas use free-range eggs harvested daily from a farm near Hanoi. They also pay attention to presentation. The egg coffee is served in a candle-warmed cup that maintains the temperature from first sip to last.
“We are very strict with the recipe, the temperature, and the way it is served to ensure the quality is consistent every time we visit,” says van Peteghem. “It’s a complete experience for all the senses.”
Today, diners can enjoy the drink at the hotel’s La Terrasse and Le Club Bar, where the traditional recipe is still respected. “It’s simple but elegant. And it’s a must-try when in Hanoi,” says van Peteghem.
If you’re a fan of the flavour, you can also make it at home. Here is the hotel's original recipe in four simple steps.
Ingredients:
- 10 grams of Vietnamese Robusta coffee
- 3 egg yolks
- 10 ml of vodka
- 10 grams of condensed milk
- 10 ml of homemade vanilla syrup (made from vanilla pods, Vietnamese brown sugar, and water)
Directions:
- Brew coffee with a filter, slowly pouring hot water over robusta grounds to extract a strong cup of coffee.
- Whisk egg yolks with vodka, condensed milk, and vanilla syrup until light and smooth.
- Scoop or pour the egg foam over the hot coffee.
- To serve, place the coffee in a bowl of hot water or on a small candle to keep the temperature stable.
(According to the Michelin Guide)