If you’ve ever indulged in a genuine Vietnamese iced coffee (which are regrettably rare in the U.S.) you can confirm that creating exquisitely balanced drinks is one of Vietnam’s specialties. Fortunately for everyone, the creativity doesn’t end there. The nation has also crafted another delightful and creamy treat you’ll definitely want to try: soda sữa hột gà.
Referred to by some as Vietnamese egg soda, sữa hột gà mixes sweetened condensed milk, egg yolk, and club soda for a luxurious and lightly sparkling drink that complements a burger and fries or a hearty bowl of pho perfectly. Simply combine the egg yolk and condensed milk at the base of the glass before finishing with soda water. Alternatively, you can use a handheld frother for additional aeration. Whisking the components together yields a consistency that some liken to custard. The addition of fizz lightens the combination of egg and milk, rendering the beverage crisp and refreshing.
If you can consume cookie dough, you can enjoy an egg soda
While the notion of consuming raw eggs might initially make you hesitate, it’s actually more common than you think. Due to the potential for bacteria that can lead to foodborne illnesses, there is always some risk. The USDA recommends against the consumption of raw shell eggs unless they have been specifically pasteurized.
Nonetheless, incorporating raw egg into drinks and cocktails is typically seen as safe, as regulations mandating the sanitation and refrigeration of eggs sold in their shells are in place in the States. (Pasteurizing is not mandatory.) In this scenario, the yolk is utilized similarly to those found in classic beverages like eggnog (though the secret to making superb eggnog may actually require cooking it) — or, on the other hand, how egg white is incorporated into your favorite Ramos gin fizz recipe.
This delightful mixture is often garnished in a manner reminiscent of a traditional painkiller cocktail: with a light dusting of cinnamon and a twist of orange zest. You might even consider adding a splash of citrus juice to the drink, as it imparts a hint of flavor while balancing the milk’s sweetness. The acidity – whether from the club soda or the added citrus — can result in slight curdling, but there’s no need to worry. In fact, it contributes to the rich, custard-like consistency! If you prefer to avoid the egg strands, use a mesh sieve to strain them out.
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