Recipe for Cà Phê Trứng (Vietnamese Egg Coffee) in celebration of #BrunchWeek! Dark Vietnamese coffee is topped with a layer of creamy whipped egg and sweetened condensed milk for a sweet start to your day.
Disclosure and Disclaimer: This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you. This recipe contains raw eggs. Consuming raw eggs may increase your risk of foodborne illness, particularly with certain medical conditions.
Cà Phê Trứng (Vietnamese Egg Coffee)
Created by Nguyen Giang, founder of Giang Cafe in Hanoi, Cà Phê Trứng is a cup of brewed Vietnamese coffee covered in a layer of whipped egg yolks and sweetened condensed milk. The eggs were added in the 1940s to help spread out the use of milk during a time of scarcity. I am generally not a coffee drinker, but absolutely loved this. The strong flavor of the dark coffee contrasts perfectly with the light and creamy topping. Some have even referred to Cà Phê Trứng as liquid tiramisu.
To prepare the coffee itself, I used a Phin– a Vietnamese single-cup coffee filter. I have an 8 ounce size which is perfect for individual servings. I placed the coffee filter over my coffee mug or glass, added an even layer of the ground coffee topped with the press, then filled with boiling water. The process was repeated again to make a second glass. Some cafés serve the coffee mugs within a larger cup of hot water to help keep it heated. I found Vietnamese coffee grounds sold in a can in the unrefrigerated beverage section of my local Asian market.
Make sure to 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. 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).
I have also come across recipes that include a splash of vanilla extract or vanilla sugar with the sweetened condensed milk (which I also found varying amounts- anything from a couple of teaspoons per egg to 1/4 cup) or decorate the top with a bit of shaved chocolate/cocoa powder. Some add a little extra sugar as well.
Looking for more fun coffee recipes?
Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! 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!
Take a look at what the #BrunchWeek Bloggers are creating today!
- Cà Phê Trứng (Vietnamese Egg Coffee) from Tara’s Multicultural Table
- Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife
- Hazelnut Milk Punch from Culinary Adventures with Camilla
- Irish Coffee from My Catholic Kitchen
- Strawberry Frosé from Love and Confections
- Everything Bagel Dip from Rants From My Crazy Kitchen
BrunchWeek Egg Dishes:
- Bacon, Asparagus and Spinach Frittata from Eat Move Make
- Cauliflower Waffles from Caroline’s Cooking
- Cheesy Hashbrown Casserole from Karen’s Kitchen Stories
- Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table
- 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
- Mom’s Egg Salad Sandwich from Girl Abroad
- Spicy Pimento Cheese Omelet from For the Love of Food
BrunchWeek Breads, Grains, and Pastries:
- Bacon and Cheese Twists from Big Bear’s Wife
- Caramel Apple Dutch Baby from The Bitter Side of Sweet
- Carrot Cake Muffins from A Kitchen Hoor’s Adventures
- Chocolate Chip Pecan Cinnamon Rolls from Pass the Sushi
- Coconut Cream Pie Donuts from 4 Sons ‘R’ Us
- Coconut Raspberry Skillet Pancake from Books n’ Cooks
- Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake
- French Toast Muffin Bites from Daily Dish Recipes
- Make Ahead Mocha Granola from Wholistic Woman
- Snickerdoodle Pancakes from Mildly Meandering
- Toasted Coconut Granola from Cooking With Carlee
BrunchWeek Main Dishes:
- Antipasto Pizza from Strawberry Blondie Kitchen
- Asparagus & Crab Cake Benedict from The Crumby Kitchen
- Breakfast Pizza from Hezzi-D’s Books and Cooks
- Corned Beef Hash Benedict from Sweet Beginnings
- Mini Breakfast Pot Pies from Forking Up
BrunchWeek Fruits, Vegetables and Sides:
- I Dream of Hawaii Smoothie Bowl from Ketchup with Linda
- Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee
- Refrigerator Pickled Asparagus from Shockingly Delicious
- Breakfast Oatmeal Thumbprint Cookies from The Spiffy Cookie
- Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy
- Chocolate Coffee Maple Cupcakes from Triple Chocolate Kitchen
Cà Phê Trứng (Vietnamese Egg Coffee) Recipe
Adapted from Thyme to Mango
Cà Phê Trứng (Vietnamese Egg Coffee)
- 2 egg yolks
- 6 tablespoons sweetened condensed milk
- 2 tablespoons Vietnamese ground coffee divided
- 16 fl ounces boiling water divided
- In a small bowl, beat together the egg yolks and sweetened condensed milk using a hand mixer until thickened and airy. Drizzling the mixture should produce ribbons that hold their shape briefly.
- To make the coffee: In a small pot, bring the water to a boil.
- Evenly sprinkle 1 tablespoon of coffee in the filter, top with the press, and place over the mug. Pour in 8 ounces of the boiling water, cover, and allow to drip.
- Clean the filter, discard the grounds, and repeat for the second mug of coffee.
- Top each hot cup of coffee with the beaten egg yolk sweetened condensed milk mixture and serve immediately.