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Vietnamese Egg Coffee (Cà Phê Trứng) Recipe

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4.1 from 10 reviews

Vietnamese Egg Coffee (Cà Phê Trứng) is a rich and comforting coffee beverage made by brewing strong Vietnamese coffee and topping it with a creamy, whipped egg yolk mixture sweetened with condensed milk and infused with vanilla. This unique drink combines robust coffee flavors with a luscious, velvety foam, creating an indulgent yet simple treat perfect for any coffee lover.

  • Total Time: 10 minutes
  • Yield: 2 servings

Ingredients

Coffee

  • 4 tablespoons ground coffee (Trung Nguyên, Cafe Du Monde, or similar)
  • 8-10 ounces hot water (about 200°F / 93°C)
  • 1 Vietnamese coffee filter (phin) or French press

Egg Cream

  • 2 fresh egg yolks (room temperature)
  • 4 tablespoons sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • Optional: cocoa powder (for topping)

Instructions

  1. Brew the Coffee: If using a Vietnamese phin, place 2 tablespoons of ground coffee into the filter and gently press down with the insert. Set the filter over a cup. Pour 1-2 tablespoons of hot water to bloom the coffee and wait 30 seconds. Slowly add the remaining hot water and let it drip completely, approximately 5 minutes. Discard the used coffee grounds and repeat the process to brew another batch for the second serving. Alternatively, brew a strong, concentrated coffee using a French press or espresso machine.
  2. Prepare the Egg Cream: In a mixing bowl, combine the egg yolks, sweetened condensed milk, and vanilla extract. Use a hand mixer or whisk to beat the mixture vigorously until it turns pale, thick, and creamy. This usually takes between 3-5 minutes with an electric mixer or slightly longer by hand. Optionally, add sugar if a sweeter topping is desired.
  3. Assemble the Egg Coffee: Pour the freshly brewed Vietnamese coffee into heatproof cups or glasses. Carefully spoon the whipped egg cream on top of the coffee to create a distinct creamy layer. Optionally, dust with cocoa powder to garnish. Serve immediately.

Notes

  • Use fresh, room-temperature egg yolks for best whipping results and food safety.
  • The phin filter method provides a more authentic Vietnamese coffee experience, but a French press or espresso machine works well too.
  • Adjust sweetness by adding more or less sweetened condensed milk or sugar to the egg cream mixture.
  • Serve immediately to enjoy the contrast of hot coffee and cold creamy froth.
  • For a stronger coffee taste, increase the amount of coffee grounds or brew a longer extraction.
  • Author: Monica
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: Vietnamese

Find it online: https://monicarecipes.com/vietnamese-egg-coffee-ca-phe-trung-recipe/