Authentic Vietnamese Egg Coffee Recipe (Cà Phê Trứng)

In 1946, Hanoi was facing a severe milk shortage. Nguyen Van Giang, a bartender at the legendary Sofitel Legend Metropole Hotel, needed a substitute for the milk he could no longer source. His solution — whipped egg yolk — produced something far more remarkable than a simple workaround. Cà phê trứng, Vietnamese egg coffee, was born.

Today, egg coffee is one of Vietnam's most celebrated culinary exports, served in specialty cafes from Hanoi to Vancouver. At Hanoi Drip, it is our most popular drink. This is our authentic recipe — no shortcuts, no substitutions.

What Is Vietnamese Egg Coffee?

Cà phê trứng (pronounced "ca feh chung") is a Vietnamese coffee drink consisting of a small, strong cup of phin-brewed Robusta coffee topped with a thick, velvety foam made from whipped egg yolk, sweetened condensed milk, and sugar. The foam is rich, creamy, and slightly sweet — resembling a warm zabaglione or a liquid tiramisu — and sits on top of the coffee like a cloud.

The drink is traditionally served warm, with the egg foam spooned over the coffee rather than stirred in. The correct way to drink it is to sip through the foam, letting the bitter coffee and sweet cream combine in every mouthful.

"Egg coffee is not a gimmick. It is a testament to Vietnamese ingenuity — the ability to create something extraordinary from the simplest ingredients."

Ingredients (Serves 2)

For the best results, use the freshest eggs you can find and the strongest coffee you can brew. This recipe uses our Dalat Dream blend, whose Robusta-Arabica balance provides the perfect counterpoint to the sweet egg foam.

For the Coffee

• 4 tablespoons (28g) Vietnamese dark-roast coffee, medium-coarse grind (we recommend Dalat Dream or Hanoi Hustle)
• 120 ml (½ cup) hot water, just off the boil (92–96°C)
• 2 tablespoons sweetened condensed milk

For the Egg Foam

• 2 large egg yolks (very fresh — use within 3 days of purchase)
• 3 tablespoons sweetened condensed milk
• 1 teaspoon granulated sugar
• ½ teaspoon vanilla extract (optional, but recommended)

Equipment

• Vietnamese phin filter (available at Hanoi Drip or Asian grocery stores)
• Electric hand mixer or stand mixer (a whisk works but requires significant effort)
• 2 small heat-safe glasses or cups
• A small bowl for whipping

Step-by-Step Instructions

Step 1: Brew the Coffee

1. Place 1 tablespoon of condensed milk in the bottom of each glass.
2. Assemble the phin filter on top of the glass. Add 2 tablespoons of ground coffee to the chamber.
3. Place the gravity press on top of the grounds and press down gently — do not compress too hard.
4. Pour approximately 10 ml of hot water over the grounds and wait 30 seconds for the bloom (this releases CO2 and improves extraction).
5. Pour the remaining water (approximately 50 ml per cup) slowly over the press. Place the lid on top.
6. Allow the coffee to drip for 4 to 6 minutes. Do not rush this step.

Step 2: Make the Egg Foam

1. While the coffee brews, combine the egg yolks, condensed milk, sugar, and vanilla in a small bowl.
2. Using an electric hand mixer on high speed, whip the mixture for 3 to 5 minutes until it is pale, thick, and forms soft ribbons when the beaters are lifted. The foam should roughly triple in volume.
3. The correct consistency is similar to a thick hollandaise or a soft whipped cream — it should hold its shape briefly when spooned but not be stiff.

Step 3: Assemble and Serve

1. Once the coffee has fully dripped, stir the condensed milk at the bottom of the glass into the coffee.
2. Spoon the egg foam generously over the top of the coffee — approximately 3 to 4 tablespoons per cup.
3. Serve immediately, while the coffee is hot and the foam is fresh.
4. Dust with a pinch of cocoa powder or cinnamon if desired.

Tips for the Perfect Egg Coffee

Use the Freshest Eggs Possible

Since the egg yolks are not fully cooked, freshness is critical both for food safety and for foam quality. Use eggs purchased within 3 days and store them refrigerated until use. If you are concerned about consuming raw egg yolk, you can use pasteurized eggs.

Do Not Over-Whip

Over-whipped egg foam becomes grainy and loses its silky texture. Stop whipping as soon as the mixture is pale, thick, and forms soft ribbons. The foam should flow slowly off a spoon — not stand in stiff peaks.

Serve Immediately

Egg foam begins to deflate within 10 to 15 minutes of whipping. Assemble and serve the coffee immediately after making the foam. Do not prepare the foam in advance.

The Right Coffee Makes All the Difference

Egg coffee requires a strong, bold base to balance the sweetness of the foam. A light roast or a mild Arabica will be overwhelmed by the egg cream. Use a dark-roasted Robusta or Robusta-Arabica blend. Our Dalat Dream blend was specifically developed with egg coffee in mind — its spiced caramel and dark berry notes complement the vanilla egg foam perfectly.

Variations

Iced Egg Coffee

Brew the coffee as above, allow it to cool, then pour over a glass of ice. Spoon the egg foam on top. The contrast between the cold coffee and the room-temperature foam creates a unique textural experience.

Egg Coffee with Coconut Milk

Replace the condensed milk in the egg foam with full-fat coconut milk for a dairy-free version with a tropical twist. This is the inspiration behind our Ube Coconut Coffee on the Hanoi Drip menu.

Try It at Hanoi Drip

If you would rather leave the whipping to us, our Famous Egg Coffee is available at all three Hanoi Drip locations in Richmond, Renfrew-Collingwood, and Mount Pleasant. We use our Dalat Dream blend and a traditional egg foam recipe developed in-house.