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Cà Phê Trứng (Vietnamese Egg Coffee) #BrunchWeek

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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)

Cà Phê Trứng (Vietnamese Egg Coffee)

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. I repeated the process 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.

I used two large Eggland’s Best egg yolks to make the topping. Check out the giveaway below! They are including a few fun prizes. 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.

BrunchWeek

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! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek 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.
Irish Coffee from My Catholic Kitchen.
Strawberry Frosé from Love and Confections.

BrunchWeek Appetizers:
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 Brunch-n-Bites.
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee.
Refrigerator Pickled Asparagus from Shockingly Delicious.
BrunchWeek Desserts:
Breakfast Oatmeal Thumbprint Cookies from The Spiffy Cookie.
Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy.
Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen.

The Giveaway

Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.

Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.

Prize #4 Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.

Prize #5 Michigan Asparagus is giving one winner $100 cash gift card.Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.

Prize #6 Eggland’s Best is giving one winner an Eggland’s Best Kitchen Essential Prize Package that included 1 month of free Eggland’s Best Eggs along with Hard-Cooked Peeled Egg coupons, a freezer bag to carry your groceries, kitchen essentials, (whisk, spatula, pot holders, cutting board, frying pan), Eggland’s Best brand new cookbook, and a plush Eggland’s Best egg.

Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?

Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands.Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family®”.

a Rafflecopter giveaway

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Cà Phê Trứng (Vietnamese Egg Coffee) Recipe

Adapted from Thyme to Mango

Cà Phê Trứng (Vietnamese Egg Coffee)
Print Pin

Cà Phê Trứng (Vietnamese Egg Coffee)

Servings 2 Servings

Ingredients

  • 2 egg yolks I used Eggland's Best
  • 6 tablespoons sweetened condensed milk
  • 2 tablespoons Vietnamese ground coffee divided
  • 16 fl ounces boiling water divided

Instructions

  • 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.

Reader Interactions

Comments

  1. Annette

    My favorite brunch dish is quiche. I like to have brunch with my best friend, because she loves going with me to a quaint little kitchen shop that offers it on the weekends.

    Reply

  2. Melanie

    I love frittata or quiche for brunch. My 3 teenagers are my favorite brunch partners–usually 1 at a time. We will sneak out while the others are asleep for some one on one time.

    Reply

  4. Linda | Brunch-n-Bites

    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

  6. Elizabeth

    I’m a breakfast foods girl, so bacon and eggs or a nice omelet or maybe even a frittata are my favorite brunch foods! And who else would I love to brunch with but my loved ones. Mom, Dad and the whole crew!

    Reply

  7. Liz @ Books n' Cooks

    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

  9. Kathy

    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

Trackbacks

  10. […] 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. […]

    Reply

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