Coffee with egg, the drink that captivates social networks

The drink, known as cà phê trứngoriginated in Hanoi (Vietnam) in the 1940s. It is the result of mixing egg yolks with sugar and condensed milk, creating a sweet and frothy experience that many compare to a dessert.

Videos proliferate on social networks, with many comments, praising egg coffee. However, skeptical opinions have also emerged about its raw yolk mixture.

While some consider it “the best coffee in the world,” others express concern about salmonella contamination. The mixture of uncooked yolks during the blending process has drawn criticism.

Health warnings

Medical experts, such as Dr. Sujatha Reddy, consulted by Fox Info Digitalwarn about the risks of consuming raw egg yolks, highlighting that salmonella can be a serious problem, especially for pregnant women and older people.

Although it clarifies that there is no significant difference in the quality of proteins between raw and cooked eggs, it mentions that condensed milk contains many calories, which is relevant for those who take care of their nutrition.

As egg coffee continues to gain popularity, it is traditional for consumers to be aware of the health risks, weighing the possible benefits of this innovative and sweet beverage.

Preparation of a cà phê trứng healthier

Healthy adjusted recipe

Ingredients:

• 5g ground coffee (preferably Vietnamese or medium blend)
• 40g 1 egg yolk (room temperature)
• 2 tablespoons unsweetened evaporated milk or coconut milk
• Sweetener to taste (stevia/erythritol) or 2.5 g of sugar minimum.
• Bitter cocoa powder to decorate (optional)

Preparation:

1. Beat the yolk with milk and sweetener until you obtain thick foam and bright yellow color (3-5 min with a mixer).
2. Prepare Vietnamese Phin filter coffee (8-10 min extraction).
3. Pour the coffee into the cup, then slowly add the egg cream.
4. Sprinkle bitter cocoa on top.

Why it is healthier

• Egg yolk provides protein and nutrients (vitamin D, choline).
• By reducing/eliminating sugar, you reduce empty calories.
• Using fewer yolks reduces dietary cholesterol.
• Dark cocoa adds antioxidants without sugar.

Traditional egg coffee is a very sweet “liquid dessert”, but with these adjustments you maintain the characteristic creaminess while significantly reducing sugar and fat.

Egg handling to reduce salmonella risk

The greatest risk of salmonella when consuming raw yolks is cut by combining three pillars: Avoid raw eggs whenever possible, use safe eggs or products and take extreme hygiene when handling them.

Avoid or limit raw eggs

• Health authorities recommend Do not consume raw eggs or preparations with raw eggs (for example, homemade mayonnaise, Caesar sauces or egg saku) unless pasteurized eggs or egg products are used.
• People in risk groups (pregnant women, small children, the elderly, immunosuppressed) should completely avoid dishes with undercooked eggs.

Use safer eggs

• Prefer eggs with good origin and without breaks or dirtstoring them in the refrigerator at home and removing them just before using them.
• In preparations that require raw egg (such as mayonnaise or mousse), use pasteurized eggs, liquids or egg products certified, because the pasteurization process destroys salmonella.

Proper cooking

• If using whole eggs, ensure that the yolk and white are curdled: most guides indicate that you should achieve at least a few 70–75 °C in the center of the food to inactivate the micro organism.
• Avoid “juicy” or scrambled eggs with very little set if they are prepared for risk groups.

Hygiene and handling

• Wash hands, utensils and surfaces thoroughly before and after handling raw eggsand use separate boards and containers to avoid cross contamination.
• Do not crack the egg on the edge of the dish where it is going to be beaten or separate the yolk from the white with the shell, so as not to contaminate the mixture.

Conservation and consumption

• Preparations with raw egg (e.g., homemade mayonnaise) should be made just before consumption and not save from one day to the next; If there are any leftovers, they are discarded.
• Always keep perishable foods cold and refrigerate leftovers in less than 2 hoursespecially in hot climates.

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