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Vietnamese Egg Coffee (Cà Phê Trứng) Recipe

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Vietnamese Egg Coffee (Cà Phê Trứng) is a rich and creamy coffee beverage made by topping strong brewed Vietnamese coffee with a fluffy, sweet egg yolk cream. This indulgent drink combines bold coffee flavors with the smooth, silky texture of whipped egg yolks and condensed milk, making it a delightful treat perfect for coffee lovers seeking a unique, traditional Vietnamese experience.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings
  • Category: Beverage
  • Method: No-Cook
  • Cuisine: Vietnamese

Ingredients

Coffee

  • 4 tablespoons ground coffee (Trung Nguyên, Cafe Du Monde or similar)
  • 8-10 ounces hot water (about 200°F/93°C)
  • A Vietnamese coffee filter (phin) or French press

Egg Cream

  • 2 fresh egg yolks (room temperature)
  • 4 tablespoons sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • Optional: cocoa powder (for topping)

Instructions

  1. Brew the Coffee: If using a Vietnamese phin filter, add 2 tablespoons of ground coffee into the filter, press it down gently with the insert, and place over your cup. Pour 1-2 tablespoons of hot water to bloom the coffee for 30 seconds. Slowly pour the rest of the hot water and let it drip completely over about 5 minutes. Repeat for the second serving. Alternatively, use a French press or espresso machine to brew a strong, concentrated coffee.
  2. Prepare the Egg Cream: In a mixing bowl, combine egg yolks, sweetened condensed milk, and vanilla extract. Using a hand mixer or whisk, beat the mixture for 3-5 minutes until it becomes pale, thick, and creamy. Adjust sweetness by adding sugar if desired.
  3. Assemble the Egg Coffee: Pour the freshly brewed coffee into heatproof cups or glasses. Gently spoon the whipped egg cream on top, creating a distinct creamy layer. Optionally, sprinkle cocoa powder over the top for garnish.

Notes

  • Use fresh, room temperature egg yolks for best whipping results.
  • Adjust the amount of condensed milk to control sweetness.
  • If you prefer a stronger coffee flavor, use robusta coffee grounds typical of Vietnamese coffee.
  • For safety, ensure eggs are fresh and consumed immediately after preparation.
  • Can be enjoyed hot or chilled by allowing the coffee and egg cream to cool slightly and serving over ice.

Find it online: https://cheftinaskitchen.com/vietnamese-egg-coffee-ca-phe-trung-recipe/