Cà Phê Trứng (Vietnamese Egg Coffee)

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

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This recipe contains raw eggs. Use only an egg source you trust or pasteurized. Consuming raw eggs may increase your risk of foodborne illness, particularly with certain medical conditions.

Brunch Week

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!

For BrunchWeek, I also made:

• 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 in a layer of whipped sweetened egg yolks.

The eggs were added in 1946 when there was a shortage of fresh milk. 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.

Phin

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

Place the coffee filter over the desired coffee mug or glass and add an even layer of 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 more boiling water until the phin is 3/4 full and cover again to allow the coffee to drip through to the glass. Gently cover with the whipped egg mixture. Repeat the process for the second cup of coffee.

If desired, sprinkle a little ground cinnamon or cocoa powder over the top and serve immediately.

A Few Egg Coffee Tips

Try to use a dark roast, ground Vietnamese coffee if possible. I usually find Trung Nguyên coffee at 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.

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. Some recipes include it and many others don’t.

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

Some add a little extra sugar or honey as well.

If using larger cups or you want a thicker topping, increase the ingredients to 4 large egg yolks, 1/2 cup (120 milliliters) sweetened condensed milk, and 1 teaspoon vanilla extract.

More Brunch Week Recipes:

• 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
• Coconut Raspberry Skillet Pancake from Books n’ Cooks
• Antipasto Pizza from Strawberry Blondie Kitchen
• Mini Breakfast Pot Pies from Forking Up
• Breakfast Oatmeal Thumbprint Cookies from The Spiffy Cookie

Cà Phê Trứng (Vietnamese Egg Coffee) Recipe

Adapted from Thyme to Mango

Print Pin

Cà Phê Trứng (Vietnamese Egg Coffee)

A recipe for Cà Phê Trứng (Vietnamese Egg Coffee)! Dark Vietnamese coffee is topped with a layer of creamy whipped egg and sweetened 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 2 Servings

Ingredients

• 2 large egg yolks
• 4-6 tablespoons (60-90 milliliters) sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1/4 cup (20 grams) Vietnamese ground coffee divided
• 2 cups (470 milliliters) water divided
• 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, around 5 minutes. Drizzling the mixture should produce ribbons that hold their shape briefly.
• In a small pot, bring the water to a boil.
• Evenly sprinkle 2 tablespoons (10 grams) of coffee in the filter, top with the press to gently compact, and place over a mug or serving cup.
• Pour in 1 tablespoon (15 milliliters) of the boiling water. Cover the phin and allow to rest for 1 minute.
• Add more water to fill the phin 3/4 full. Cover and allow the water to drip through.
• Clean the filter, discard the grounds, and repeat for the second cup of coffee.
• Slowly top each hot cup of coffee with the beaten egg yolk sweetened condensed milk mixture over the back of a spoon.
• Serve immediately with a sprinkling of cocoa powder or cinnamon if desired.

Notes

For a thicker topping, use 4 egg yolks, 1/2 cup (120 milliliters) sweetened condensed milk, and 1 teaspoon vanilla extract.