Vietnamese Egg Coffee (Cà Phê Trứng)

Instructions

1. 1Brew a small cup of very strong coffee (traditionally using a Vietnamese phin filter or espresso) and keep it hot in a cup.
2. 2In a bowl, combine the egg yolk and sweetened condensed milk. Using a small whisk or mixer, whip the mixture for about 3–5 minutes until it becomes light, fluffy, and forms a creamy foam.
3. 3Gently pour or spoon the whipped egg mixture on top of the hot coffee base. It will float as a creamy layer.
4. 4Serve immediately. Sip the coffee through the egg cream, or use a spoon to taste the sweet foam along with the rich coffee beneath.