Vietnamese Egg Coffee

Vietnamese Egg Coffee

  • 150 g Sahne, 36% Fett
  • 150 g Condensed milk from the tube
  • 50 g powdered sugar
  • 200 g Pasteurised egg yolk


Blend all ingredients finely with a hand blender or in a stand mixer. Then pour the entire mixture through the iSi Funnel & Sieve into a 0.5 l iSi Gourmet Whip. Screw on an iSi Professional Charger and shake 20 times.


Then heat the Gourmet Whip with heat protection at 70°C for at least 45 minutes in the sous-vide basin, which allows the egg yolk to develop its full effect as a stabiliser.


Shake the bottle again and serve the warm egg topping directly onto the coffee drink.

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