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Cà Phê Trứng (Vietnamese Egg Coffee)

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2 Servings
Course: Drinks
Cuisine: Vietnamese

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. In a small pot, bring the water to a boil.
  3. 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.
  4. Pour in 1 tablespoon (15 milliliters) of the boiling water. Cover the phin and allow to rest for 1 minute.
  5. Add more water to fill the phin 3/4 full. Cover and allow the water to drip through.
  6. Clean the filter, discard the grounds, and repeat for the second cup of coffee.
  7. Slowly top each hot cup of coffee with the beaten egg yolk sweetened condensed milk mixture over the back of a spoon.
  8. Serve immediately with a sprinkling of cocoa powder or cinnamon if desired.

Notes

  • For a thicker topping, use 4 egg yolks, 1/2 cup (120 milliliters) sweetened condensed milk, and 1 teaspoon vanilla extract.