‘Undeniably Delicious’ East Asian Egg Coffee Is Poised to Take the Bay Area by Storm | Eater SF

"In Hanoi, Cà Phê Giảng (Giang Café) claims to have originated Vietnamese egg coffee in 1946 when founder Nguyen Van Giang, having run out of milk, improvised by using chicken egg yolk as a thickener; the recipe mixes egg yolk, coffee powder, condensed milk and optionally cheese, is often served inside a bowl of hot water, and—according to his son Nguyen Van Dao—the egg foams and enriches the coffee much as milk would. I also note a richer Vietnamese variation, sinh tố cà phê chuối bơ, which blends coffee and egg with banana and avocado into a smoothie-like drink." - Paolo Bicchieri