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About this Drink

The Vietnamese Egg Coffee was created by Nguyen Van Giang, head bartender at Sofitel Legend Metropole Hotel in the 1950s. The coffee is made by beating an egg yolk with sweetened condensed milk for about 10 minutes until it makes an airy, creamy, meringue-like fluff. This eggy goodness is then slowly poured on top of hot espresso, or iced coffee.