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.
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:
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.
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
- 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
- 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
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
- Breakfast Oatmeal Thumbprint Cookies from The Spiffy Cookie
- Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy
Cà Phê Trứng (Vietnamese Egg Coffee) Recipe
Adapted from Thyme to Mango
Cà Phê Trứng (Vietnamese Egg Coffee)
- 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
- 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.