How to make Vietnamese egg coffee at home without the eggy smell

You need

• Medium-ground coffee · 15 g
• Just-boiled water · 60 ml
• Fresh egg yolk · 1
• Sweetened condensed milk · 20 ml
• Sugar · 5 g (or honey · 3 ml)
• Hot water to warm the cup, cocoa powder (optional)

Method

1. Boil the water and let it rest for about 30 seconds, to around 92–96 °C.

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2. Stand a small cup in a bowl of hot water so it stays warm while you work.

3. Rinse the phin with boiling water to warm it, pour the water away, and set it on the warm cup.

4. Add 15 g of coffee, shake it level, and set the press screen on top without pressing hard.

5. Pour about 15–20 ml of water to bloom. Let the grounds swell.

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6. Pour in the rest of the water, to 60 ml in all, and put the lid on. Let it drip through.

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7. Meanwhile, separate the egg, keeping only the yolk and removing all the white and the white strands.

8. Whisk the yolk and sugar with an electric whisk for about 1 minute, until the sugar dissolves.

9. Add the condensed milk and whisk for another 3–4 minutes until pale, thick and fluffy; lifted, it falls back in a slow ribbon.

10. Lift off the phin and spoon the egg cream over the hot coffee.

11. Dust with a little cocoa if you like, and drink it straight away while hot.

Tip: To avoid an eggy smell: use very fresh eggs, remove all the white and the white strands around the yolk, whisk long enough for the cream to turn fluffy, add 2–3 drops of vanilla if you like, and drink it while hot.