Vietnamese Egg Coffee
Vietnamese Egg Coffee, known as "Cà Phê Trứng," has a fascinating history that dates back to the 1940s during the French colonial period in Vietnam. As the story goes, due to a scarcity of fresh milk, a resourceful Hanoi-based bartender named Nguyen Van Giang experimented with using whisked eggs as a substitute. Nguyen combined Vietnamese robusta coffee with a sweetened egg yolk mixture, creating a luscious and frothy beverage. This creamy and indulgent drink has since become an iconic part of Vietnamese coffee culture.
Vietnamese Egg Coffee has now transcended its historical roots, becoming a beloved and unique coffee experience enjoyed both locally and internationally.
What you will need
For 2 servings:
- 4 tbsp coffee
- 1 cup hot water
- 3 tbsp condensed milk
- 3 egg yolks
- 1 tsp honey or 1/4 tsp vanilla extract
- Hand mixer
I. The coffee:
1. Start by brewing a strong cup of Vietnamese coffee using a Phin, a traditional Vietnamese coffee filter.
2. Place the ground coffee in the filter, then place the filter on top of a coffee cup or mug.
3. Add a small amount of hot water to moisten the coffee grounds, then wait for about 20-30 seconds.
4. Then, pour hot water into the filter. Allow the coffee to drip through into the cup.
You can also follow our visual instructions of brewing traditional Vietnamese coffee with the Phin here (just skip the condensed milk part!).
II. Prepare the egg mixture:
Add the sweetened condensed milk to the egg yolks and whisk vigorously with the hand mixer for 5-7 mins, or until the mixture becomes smooth and frothy.
III. Combine the coffee and egg mixture:
Once the coffee has finished brewing, pour the coffee into a glass or cup, filling about 1/3 of the cup.
Carefully spoon the whipped egg mixture on top of the coffee.
Depends on taste, we like to combine in 1:2 ratio, i.e: 1 part coffee with 2 part egg mixture.
Your Vietnamese Egg Coffee is now ready to be savored! You can drink it as is or mix it together for a creamy and flavorful experience.
We recommend drinking the coffee and egg topping separately first. Keeping the coffee and egg topping separate provides an interesting textural contrast in each sip. This allows you to experience the flavors individually before blending them together. If desired, you can also add ice to make it a refreshing iced coffee.