How to Make Vietnamese Egg Coffee (Cà Phê Trứng) at Home

How to Make Vietnamese Egg Coffee. Vietnam is globally known for its robust and aromatic coffee culture, and among the country’s most iconic coffee creations stands Cà Phê Trứng, or Vietnamese Egg Coffee. With its rich, creamy, custard-like egg foam layered over a strong cup of Vietnamese coffee, this drink is both a treat and an experience. While it may sound unusual at first, egg coffee is beloved for its bold contrast between the bitterness of dark coffee and the silky sweetness of whipped egg yolks and condensed milk. Let’s take a journey to Hanoi from your kitchen and learn how to make traditional Vietnamese egg coffee in a simple, step-by-step manner.

1. What is Vietnamese Egg Coffee?

Cà phê trứng was invented in the 1940s by a bartender named Nguyễn Văn Giảng, who worked at the Sofitel Legend Metropole Hotel in Hanoi. Due to a milk shortage, he created a substitute cream using whipped egg yolks and sweetened condensed milk. The result was a decadent and frothy topping that perfectly balanced the strength of Vietnamese coffee.

Today, this drink is served in coffee shops all over Vietnam, especially in the North, and has become a must-try item for tourists and coffee lovers alike.

2. Ingredients You Will Need (Serves 1–2 Cups)

For the coffee base:

3 tablespoons Vietnamese ground coffee (preferably Robusta)
100 ml boiling water

For the egg cream:

1 egg yolk (fresh and high quality)
2 tablespoons sweetened condensed milk
1 teaspoon vanilla extract (optional)

Optional (for serving):

Cocoa powder or cinnamon (for dusting)
Hot water (to create a warm water bath)
Biscotti or toast (as a dipper)

3. Tools Required

Vietnamese phin filter (optional – French press or espresso machine can be used instead)
Mixing bowl
Electric hand mixer or whisk
Serving cup or glass
Spoon

4. Brew the Vietnamese Coffee

The first step is to prepare a strong coffee base.

Using a Vietnamese Phin Filter:

Place 3 tablespoons of ground coffee into the phin filter.
Place the filter on top of a glass or cup.
Gently press the gravity insert to flatten the coffee.
Pour 20 ml of hot water into the filter and allow the coffee to “bloom” for about 30 seconds.
Add the remaining 80 ml of boiling water.
Cover with the lid and let it drip for 4–5 minutes.

If you don’t have a phin filter, you can use strong brewed espresso or a French press with dark roast coffee.

5. Make the Egg Cream

This is the heart and soul of Vietnamese egg coffee.

Instructions:

Separate 1 egg yolk into a clean mixing bowl (ensure no whites are included).
Add 2 tablespoons of sweetened condensed milk.
Add 1 teaspoon of vanilla extract (optional – enhances flavor and masks eggy smell).
Whisk the mixture vigorously using a hand mixer for about 3–5 minutes until it becomes thick, frothy, and pale yellow. It should resemble the consistency of whipped cream or meringue.

⚠️ Note: Fresh eggs are essential. Make sure your egg yolk is from a trusted source to avoid health risks.

6. Assemble the Egg Coffee

Pour your freshly brewed coffee into a cup or small glass (preferably heat-resistant).
Carefully spoon the whipped egg cream on top of the coffee.
Optional: Dust a small amount of cocoa powder or cinnamon on top for aroma and presentation.

For an authentic touch, some cafes place the cup of egg coffee inside a small bowl of warm water to keep the drink hot longer and enhance the experience.

7. How to Drink Egg Coffee

Egg coffee is typically enjoyed hot, but there’s also an iced version for warmer days.

Hot version: Drink it as served. As you sip, the rich, frothy egg cream mixes with the bitter coffee, creating a flavor that’s sweet, nutty, and utterly smooth.
Iced version: Pour the prepared egg cream over iced coffee in a glass. Stir before drinking for a milkshake-like experience.

Tip: Use a spoon to taste the foam first, then stir it into the coffee or sip both layers slowly to experience the contrasting textures.

8. Tips for the Best Egg Coffee

Use strong coffee: Robusta beans are preferred in Vietnam due to their bold and bitter flavor that stands up well to the rich egg foam.
Whip eggs well: The better you whip the yolk and condensed milk, the lighter and creamier the foam will be.
Avoid over-whipping: Stop whisking once the foam holds soft peaks. Over-whipping can cause it to collapse or separate.
Use quality ingredients: Fresh eggs, real condensed milk, and strong coffee make all the difference.

9. Variations and Twists

Want to get creative? Try these:

Mocha Egg Coffee: Add a teaspoon of cocoa to your coffee for a chocolate twist.
Rum or Bailey’s Egg Coffee: A few drops of liqueur in the egg cream elevate the flavor for adult versions.
Vegan Egg Coffee: Try aquafaba (chickpea water) whipped with sugar and soy cream as a substitute (although not traditional).

10. Final Thoughts

Vietnamese egg coffee is more than a drink—it’s an art form and a cultural treasure. While the idea of egg and coffee may seem strange at first, the moment you taste its creamy sweetness and aromatic depth, you’ll understand why it’s cherished.

The best part? You don’t need to visit Hanoi to enjoy it. With a few ingredients and a little patience, you can recreate this café-style delight at home. So the next time you’re craving something warm, rich, and different, skip the latte and go for Vietnamese egg coffee. One sip and you’ll be hooked.