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On Nguyen Huu Huan street in Hanoi's Old Quarter, tourists and locals alike can find a hidden gem tucked away in a narrow alley, the birthplace of the original egg coffee – Giang Coffee.
The creator of this unique coffee drink was Mr. Nguyen Van Giang, who worked as a bartender at the 5-star Sofitel Legend Metropole hotel during the French colonial period (1930-1945). Originating from his experience preparing expensive cappuccinos with coffee, cream, and froth for foreign guests, Mr. Giang wondered if, given Vietnam's abundance of fresh and delicious eggs, it was possible to create a tasty and appealing beverage from coffee, eggs, sugar, and milk that would still be affordable for Vietnamese people. After many trials, around 1946, the idea was successfully realized.
Nowadays, egg coffee has become quite popular, appearing on the menus of many cafes in Hanoi. Although the flavor varies slightly from place to place, they all share a basic recipe. Egg yolks, white sugar, butter, and milk are whisked until fluffy and smooth, turning a light golden yellow color. Then, hot filter coffee is slowly poured in. The coffee quickly sinks to the bottom, while the whipped egg layer floats on top, creating a fluffy and fragrant aroma. The drink is kept warm in a bowl of hot water to prevent it from developing a fishy taste.
“The whipped egg doesn’t taste like egg at all, but more like vanilla. And when you scoop a small spoonful to taste the coffee at the bottom of the cup, the egg that gets mixed in is surprisingly subtle yet unmistakable. If you choose to drink it cold, it’s like a dessert, tasting like coffee ice cream,” – The Guardian describes egg coffee.
