Vietnamese Egg Coffee, or cà phê trứng, is a delightful Hanoi specialty that combines the boldness of Vietnamese coffee with the richness of a creamy egg custard. This unique beverage originated in the 1940s when milk was scarce, leading creative baristas to use whisked egg yolks as a creamy substitute.
The key to a perfect Vietnamese Egg Coffee lies in the quality of the coffee and the technique of preparing the egg foam. Use dark-roasted Vietnamese coffee beans, preferably Robusta, ground to a medium-fine consistency. The egg mixture is whisked until light and airy, creating a silky foam that sits atop the strong coffee, offering a harmonious blend of flavors and textures in every sip.
Why You’ll Love This Recipe
Discover why Vietnamese Egg Coffee will become your new favorite indulgence:
- Unique flavor profile: The perfect balance of bitter coffee and sweet, creamy egg foam
- Rich in texture: Velvety smooth with a luxurious mouthfeel
- Cultural experience: Taste an authentic piece of Vietnamese coffee culture
- Customizable: Easily adjust sweetness to your liking
- Impressive presentation: A beautiful layered drink that's sure to impress guests
Vietnamese Egg Coffee (Cà Phê Trứng)
Equipment
- Vietnamese phin filter or coffee maker
- Mixing bowl
- Whisk
- Heat-resistant glasses or mugs
- Spoon
Ingredients
- 4 tablespoons Vietnamese ground coffee (preferably Robusta)
- 2 egg yolks
- 3 tablespoons sweetened condensed milk
- 1/4 teaspoon vanilla extract
- 2 cups hot water
- Pinch of salt
Instructions
- Brew the Vietnamese coffee using a phin filter or your preferred method with 2 cups of hot water.
- In a mixing bowl, whisk egg yolks, sweetened condensed milk, vanilla extract, and a pinch of salt until light and frothy (about 5 minutes).
- Divide the brewed coffee between two heat-resistant glasses or mugs.
- Gently spoon the egg mixture on top of the coffee in each glass.
- Serve immediately, stirring the egg cream into the coffee before drinking.
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