Cà Phê Trứng (Vietnamese Egg Coffee)

A recipe for Cà Phê Trứng (Vietnamese Egg Coffee)! Freshly brewed Vietnamese coffee is topped with a decadent layer of whipped egg and condensed milk.

Brunch Week

Welcome to BrunchWeek! This year is even bigger and better than ever.

Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts.

Today, I am joining the fun with a recipe for Cà Phê Trứng (Vietnamese Egg Coffee).

More of my BrunchWeek Recipes:

• Asparagus Fried Rice
• Cheddar Sun-Dried Tomato Biscuits
• Tiramisu Pancakes

Cà Phê Trứng (Vietnamese Egg Coffee)

Created by Nguyễn Giảng, founder of Café Giảng in Hanoi, Cà Phê Trứng is a cup of brewed Vietnamese coffee covered with a layer of whipped eggs and sweetened condensed milk.

The eggs were added in 1946 when there was a shortage of fresh milk. The bold flavor of the coffee contrasts perfectly with the light and creamy topping. Some have even referred to Cà Phê Trứng as liquid tiramisu.

While living in Los Angeles, I came across so many wonderful cafes with this decadent drink on the menu in Westminster and Fountain Valley.

A few favorites included Iced Vietnamese Egg Coffee from Airoma Coffee & Tea, Cà Phê Trứng Muối (egg coffee with salted egg yolk) from Nếp Cafe, and Cinnamon Egg Coffee from Da Vien Coffee.

For those in Northern Virginia, I have also seen it at Chillzone Cafe in Arlington and Bòn Bon’s Café in Fairfax.

Phin

To prepare the coffee base, I used a Phin- a Vietnamese single-cup coffee filter. I have an 8 ounce (240 milliliter) size which is perfect for individual servings.

If you do not have a phin, simply substitute with 1/2 cup (120 milliliters) freshly brewed, strong coffee.

Place the coffee filter over the desired coffee glass or mug (I recommend glass to show off the layers) and add the ground coffee. Top with the press to gently compact, then pour in 1 tablespoon (15 milliliters) of boiling water. Cover and allow to rest for 1 minute. This will expand the coffee grounds to create a more intense flavor.

Pour in the remaining just-boiled water and cover again to allow the coffee to drip through to the glass.

Gently add the whipped topping over the back of a spoon to create a distinct layer. If desired, sprinkle a little ground cinnamon or cocoa powder over the top and serve immediately.

A Few Egg Coffee Tips

The egg yolks are not cooked. Use only pasteurized or an egg source you trust. Consuming raw eggs may increase your risk of food-borne illness. If you are looking for a Vietnamese Egg Coffee recipe that cooks the eggs, check out Hummingbird High.

Try to use a dark roast, coarsely ground Vietnamese coffee if possible. I usually go with Trung Nguyên coffee found in markets with Southeast Asian ingredients. The New Orleans-based Café du Monde coffee and chicory is also popular.

Beat the eggs and sweetened condensed milk with a handheld mixer until completely whipped and light enough to form ribbons that hold their shape briefly. A frother will not work (the mixture is too thick).

The first time I made this, I didn’t beat the mixture long enough and it fell right into the coffee instead of floating on the top (still delicious, but didn’t have that striking layered look).

To test this, add just a little of the mixture to the coffee at first. If it sinks, beat the eggs a little more before trying again.

Some cafés serve the coffee glasses within a larger cup of hot water to help keep it heated. 

The vanilla is completely optional. I have only come across it a handful of times, but personally love how it rounds out the flavors of the egg and condensed milk.

Topping the egg coffee with a sprinkling of cinnamon or cocoa powder is also optional.

Some recipes add a little extra sugar or honey, as well.

This Vietnamese Egg Coffee recipe makes a single serving. It can easily be doubled to serve two (though the coffee will still have to be prepared in batches if using a single serving phin).

Serve the coffee immediately after assembling.

Check out what everyone else made for Brunch Week:

• Hazelnut Milk Punch from Culinary Adventures with Camilla
• Strawberry Frosé from Love and Confections
• Everything Bagel Dip from Rants From My Crazy Kitchen
• Cheesy Hashbrown Casserole from Karen’s Kitchen Stories
• Farmers Casserole from A Day in the Life on the Farm
• Ham & Artichoke Strata from The Chef Next Door
• Ham, Asparagus and Gruyere Quiche from The Redhead Baker
• Hash Brown Waffles with Bacon & Eggs from Amy’s Cooking Adventures
• Spicy Pimento Cheese Omelet from For the Love of Food
• Bacon and Cheese Twists from Big Bear’s Wife
• Chocolate Chip Pecan Cinnamon Rolls from Pass the Sushi
• Breakfast Oatmeal Thumbprint Cookies from The Spiffy Cookie

This recipe was originally posted in April 2018 and updated in June 2025 with single serving instructions.

Cà Phê Trứng (Vietnamese Egg Coffee) Recipe

Adapted from Thyme to Mango

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Cà Phê Trứng (Vietnamese Egg Coffee)

A recipe for Cà Phê Trứng (Vietnamese Egg Coffee)! Freshly brewed Vietnamese coffee is topped with a decadent layer of whipped egg and condensed milk.

Course Drinks

Cuisine Vietnamese

Keyword beverage, coffee, drink, egg, sweetened condensed milk, Vietnam, Vietnamese

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

0 minutes minutes

Total Time 15 minutes minutes

Servings 1 Serving

Ingredients

• 2 large pasteurized egg yolks
• 1/4 cup (60 milliliters) sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons (12 grams) coarsely ground Vietnamese coffee
• 1/2 cup (120 milliliters) boiling water
• Ground cinnamon or cocoa powder for topping

Instructions

• In a medium bowl or jar, beat together the egg yolks, sweetened condensed milk, and vanilla using a hand mixer until thickened and airy with a very pale yellow color, around 5 minutes. Drizzling the mixture should produce ribbons that hold their shape briefly.
• Evenly sprinkle the coffee in the filter of a Phin, top with the press to gently compact, and place over a heat safe coffee glass.
• Pour in 1 tablespoon (15 milliliters) of the boiling water. Cover the phin and allow to rest for 1 minute.
• Add the remaining water, cover, and allow the water to drip through.
• Slowly pour the beaten egg yolk and sweetened condensed milk mixture over the back of a spoon just over the hot cup of coffee to create a defined layer.
• Serve immediately with a sprinkling of cocoa powder or cinnamon if desired.