Vietnamese Egg Coffee Recipe

Flavor and Tasting Notes

Vietnamese egg coffee (cà phê trứng) drinks like a dessert in a cup. The velvety foam of whipped egg yolk, sugar and condensed milk forms a custard-like cap that tastes of vanilla pudding and meringue. Beneath, the robust coffee provides deep bitterness to balance the sweetness. Sipping through the foam yields a luxurious, tiramisu-like experience - rich, creamy and slightly caramelized.

Preparation and Recipe

1. Brew coffee: Use a phin to prepare a small cup (about 60 ml) of strong Vietnamese coffee. Keep warm by placing the cup in a bowl of hot water.
2. Whip egg cream: In a separate bowl, whisk 1 egg yolk with 1-2 tablespoons sugar until pale and thick. Add 2 tablespoons sweetened condensed milk and continue whisking until silky. Some cafés add a drop of vanilla or rum.
3. Assemble: Gently spoon the fluffy egg cream over the hot coffee. The cream should float and create a thick layer. Serve with the cup sitting in warm water to maintain temperature.
4. Enjoy: Drink while hot by sipping through the egg foam without stirring.

Dialing in and Troubleshooting

• Use fresh eggs and ensure they’re at room temperature for optimal foaming.
• Whisk vigorously until the mixture forms soft peaks; an electric frother or blender helps.
• If the foam collapses, you may have under-whipped or overheated the egg; adjust whisk time.
• Serve immediately to enjoy the contrast between hot coffee and cool, creamy topping.

History and Culture

Cà phê trứng was created in Hanoi during the late 1940s when dairy was scarce. Nguyen Van Giang, a bartender at the Sofitel Legend Metropole Hotel, whisked egg yolks and sugar to mimic milk and served it atop coffee. The drink became a hit, and his family café (Giang Café) still serves the original recipe. Egg coffee has since become a beloved symbol of Hanoi’s ingenuity and is enjoyed by tourists and locals alike.

Editor's Take

Practical Detail

Common Questions

Sources and Further Reading