Authentic Vietnamese Egg Coffee Recipe (Cà Phê Trứng)

What Is Vietnamese Egg Coffee?

Cà phê trứng (egg coffee) was invented in Hanoi in the 1940s when milk was scarce. A bartender at the Sofitel Legend Metropole Hotel named Nguyen Van Giang began whipping egg yolks with sugar and condensed milk to create a creamy topping for strong phin coffee. The result became one of Vietnam's most beloved drinks — a dessert-like coffee experience with a silky, meringue-like foam that floats on top of dark, concentrated brew.

Ingredients (1 serving)

• 2 egg yolks (room temperature)
• 2 tbsp sweetened condensed milk
• 1 tsp sugar (optional, adjust to taste)
• 1 shot strong phin-brewed coffee (about 60ml / 2oz)
• Hot water for the phin

Equipment

• Vietnamese phin filter
• Hand mixer or stand mixer (a whisk works but takes longer)
• Small heatproof glass or cup
• Shallow bowl of hot water (to keep the egg cream warm)

Step-by-Step Instructions

Step 1: Brew Your Coffee

Add 2 tablespoons (12–14g) of medium-coarse ground coffee to your phin. Place the press plate on top and press gently. Pour about 30ml of hot water (just off the boil, around 94°C) to bloom the grounds for 30 seconds. Then add another 90ml of hot water, cover with the lid, and let it drip for 4–5 minutes.

Step 2: Whip the Egg Cream

While the coffee brews, combine the egg yolks, condensed milk, and sugar in a bowl. Using a hand mixer on high speed, whip for 3–5 minutes until the mixture triples in volume and becomes pale yellow, thick, and ribbon-like. It should hold its shape when you lift the beaters.

Step 3: Assemble

Pour the brewed phin coffee into a small glass. Spoon or pour the egg cream generously on top — it should float. Place the glass in a shallow bowl of hot water to keep it warm while you drink.

Step 4: Drink

Traditional egg coffee is drunk by sipping through the foam so each sip has both the bitter coffee and the sweet cream together. Don't stir — the contrast is the point.

Tips for the Best Egg Coffee

• Use fresh eggs. The yolks need to be vibrant and rich. Older eggs produce a thinner foam.
• Room temperature yolks whip better. Take eggs out of the fridge 20 minutes before making.
• Strong coffee is essential. The egg cream is very sweet — you need bold, concentrated coffee to balance it. Our Hanoi Hustle blend is perfect for this.
• Don't skip the warm water bath. Egg cream cools quickly. The warm bath keeps it silky for the full drinking experience.

Want to try egg coffee made by people who grew up with it? Find us at any of our three Vancouver locations, or browse our full menu for more Vietnamese coffee specialties.