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Cà Phê Trứng (Vietnamese Egg Coffee)

30 April, 2018 by Tara 16 Comments

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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.

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

Cà Phê Trứng (Vietnamese Egg Coffee) on a glass in a ramekin with hot water.

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

Two photo collage of coffee dripping from Phin and beating egg mixture for Cà Phê Trứng (Vietnamese Egg Coffee).

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 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.

Brunch Week Recipes

Beverages:

  • 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
  • Strawberry Frosé from Love and Confections

Appetizers:

  • Everything Bagel Dip from Rants From My Crazy Kitchen

Egg Dishes:

  • 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

Breads, Grains, and Pastries:

  • Bacon and Cheese Twists from Big Bear’s Wife
  • 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

Main Dishes:

  • Antipasto Pizza from Strawberry Blondie Kitchen
  • Mini Breakfast Pot Pies from Forking Up

Desserts:

  • Breakfast Oatmeal Thumbprint Cookies from The Spiffy Cookie
  • Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy
Cà Phê Trứng (Vietnamese Egg Coffee) in two glasses with eggs and a phin in the background.

Cà Phê Trứng (Vietnamese Egg Coffee) Recipe

Adapted from Thyme to Mango

Cà Phê Trứng (Vietnamese Egg Coffee) in a glass in a ramekin of hot water.
Print Pin
5 from 5 votes

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
Cook Time 5 minutes
0 minutes
Total Time 15 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.
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Filed Under: Asian, Beverages, Egg

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Reader Interactions

Comments

  1. Wendy

    30 April, 2018 at 12:22 pm

    I love reading your posts Tara….always something new to try.

    Reply
    • Tara

      30 April, 2018 at 1:26 pm

      Thanks Wendy!

      Reply
  2. Linda | Brunch-n-Bites

    30 April, 2018 at 5:12 pm

    Vietnamese Iced Coffee is my weakness. It’s no longer a secret; and really caught my attention at Vietnamese Egg Coffee. This sounds very interesting and I can’t wait to try this one. Can this be a cold drink too?

    Reply
  3. Caroline

    30 April, 2018 at 8:57 pm

    I’ve never heard of this, and while I’m not usually one for sweetness in my coffee I am really intrigued to try this!

    Reply
  4. Liz @ Books n' Cooks

    7 May, 2018 at 7:06 pm

    This is a stunning drink. I’m not normally drawn to drinks with eggs, but between the pictures and your description of ‘liquid tiramisu,’ I’m intrigued. Going to be looking for places to try!

    Reply
  5. Christie

    9 May, 2018 at 8:01 pm

    This looks so creamy and delicious. I cannot wait to try it. The egg totally intrigues me.

    Reply
  6. Kathy

    19 May, 2018 at 10:17 pm

    This Vietnamese coffee is totally new to me! I think sweetness level is also suitable for me as it is not very high and not very less so it is perfect. Need to try this one. Thanks for sharing this, Tara

    Reply
    • Tara

      19 May, 2018 at 11:20 pm

      Hope you love it!

      Reply
  7. Ashanti

    23 May, 2020 at 3:44 pm

    Hi, love the site and long time reader. the world gets smaller every day! In the pursuit of knowledge I feel obliged to state that I’ve had this drink in Italy , and when I had it all those years ago I got the impression it had been around long before. They called it soupa or zuppa then but did some homework and found it commonly called uovo sbattuto .

    Reply
    • Tara

      27 September, 2020 at 4:10 pm

      Yum! Will definitely have to try uovo sbattuto!

      Reply
  8. SallyBR

    12 January, 2023 at 1:10 pm

    Somehow I missed this post! So glad you decided to do a heads up on Facebook about it!

    Reply
  9. Dana

    12 January, 2023 at 1:47 pm

    5 stars
    What a gorgeous and flavorful little drink! I need to give this a go, stat!

    Reply
  10. Nancy

    12 January, 2023 at 2:25 pm

    5 stars
    Love this recipe. Perfect for coffee lovers. The egg is really lovely.

    Reply
  11. Beth

    12 January, 2023 at 2:30 pm

    5 stars
    Liquid tiramisu, eh? Now I’m sold! That really does look and sound so good.

    Reply
  12. Kerri

    12 January, 2023 at 2:33 pm

    5 stars
    This looks so good! I love coffee, but I’ve never tried it this way! Definitely adding this to my list of coffees to try!

    Reply
  13. Allie

    12 January, 2023 at 2:43 pm

    5 stars
    I’ve never tried Vietnamese egg coffee but this looks so creamy and delicious!

    Reply

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