Recipe Vietnamese Egg Coffee (Cà Phê Trứng)

Avrora

Vietnamese Egg Coffee (Cà Phê Trứng) is a rich, creamy beverage made by whipping egg yolk with sweetened condensed milk and layering it over robust Vietnamese coffee.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

Course Beverages

Cuisine Vietnamese

Servings 1

Calories 150 kcal

Equipment

Phin coffee filter or espresso machine
Hand whisk, milk frother, or electric mixer
Heatproof glass or small coffee cup
Small mixing bowl

Ingredients

1 fresh egg yolk
2 tablespoons sweetened condensed milk
1/2 cup strong hot Vietnamese coffee brewed with Robusta beans or using a phin filter
Optional: a pinch of vanilla extract or cocoa powder for garnish

Instructions

Brew the Coffee
Use a phin filter or strong espresso machine to brew about 1/2 cup of concentrated Vietnamese coffee. Set aside while still hot.
Whip the Egg Cream
Separate one egg yolk into a clean bowl. Add 2 tablespoons of sweetened condensed milk. Using a hand mixer or frother, whip the mixture for 3–5 minutes until it becomes thick, pale, and airy like soft custard.
Layer Your Drink
Pour the hot coffee into a heat-resistant glass or cup. Gently spoon the whipped egg mixture on top, letting it float without mixing.
Garnish and Serve
Sprinkle a bit of cocoa powder, cinnamon, or a drop of vanilla extract on top if desired. Serve immediately while hot.

Keyword cà phê trứng, sweetened condensed milk coffee, traditional Vietnamese drinks, Vietnamese egg coffee, whipped egg coffee