Vietnamese Egg Coffee
Hanoi's iconic creation — cà phê trứng, invented in 1946 by Nguyen Giang when fresh milk was scarce. A rich, creamy foam made by whisking egg yolks with sweetened condensed milk until pale and fluffy, then pouring over strong Vietnamese drip coffee (robusta). The result is a warm, silky, custard-like drink with intense coffee depth.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Brew strong Vietnamese coffee through a phin filter (or make 4 double espressos). Pour into 4 cups — about 50ml per cup.
About 5 min
Egg foam: beat egg yolks with condensed milk, sugar and vanilla. Use an electric hand whisk for 3–5 minutes until pale, tripled in volume and holds a ribbon.
About 14 min
The foam should be thick and mousse-like — it should sit on top of the coffee without sinking.
About 14 min
Spoon or pour the egg foam generously over the hot coffee.
About 14 min
Serve immediately. To drink: sip through the foam, letting the sweet egg cream mix with the bitter coffee. For the classic experience, warm the cups in a bowl of hot water before serving.
About 3 min
Nutrition per serving (estimate)
- Calories
- 180
- Protein
- 6 g
- Carbs
- 18 g
- Fat
- 10 g
- Fibre
- 0 g
- Sugar
- 16 g
- Sodium
- 80 mg
Contains: dairy, eggs
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Recipe by Boon Tools.