Cà Phê Trứng (vietnamese Egg Coffee) Recipe

Brew coffee

Brew 1 cup of very strong dark roast coffee. For an authentic taste, use a Vietnamese phin filter to make a concentrated cup (about 1 cup finished). If using regular coffee, make it strong (preferably espresso or 1 double-strength serving). Keep the coffee hot.

Preheat the serving cup by pouring hot water into it, let sit 30 seconds, then discard the water. This helps keep the egg cream warm when served.

Separate and prepare yolks

Separate the egg yolks from whites carefully. Place 2 egg yolks in a clean, dry mixing bowl. (Reserve whites for another use.)

Whisk yolks and sugar

Add 2 tablespoons granulated sugar to the yolks. Using a hand whisk, electric hand mixer, or stand mixer on medium-high, whisk the yolks and sugar vigorously until the mixture becomes pale, thick, and slightly ribbon-like — about 3–5 minutes by electric mixer, 6–8 minutes by hand. The sugar should be mostly dissolved.

Add condensed milk and vanilla

Fold in 1 tablespoon sweetened condensed milk and 1 teaspoon vanilla extract. Continue whisking for another 1–2 minutes until the mixture is glossy and forms soft peaks that hold shape on the surface. The final texture should be thick and creamy, similar to light whipped cream but denser and yellow-tinted.

Optional: warm gently (for safety/texture)

If you prefer or are concerned about consuming raw yolks, warm the whipped mixture gently using a double boiler: place the mixing bowl over (not in) simmering water and whisk constantly just until it reaches about 140°F (60°C) — about 1–2 minutes. Do not overheat or cook into scrambled eggs. Remove and continue whisking off heat to maintain airy texture.

Assemble the cà phê trứng

Pour the hot brewed coffee into the preheated serving cup, filling to about 3/4 full (leave room for the egg cream). Using a spoon, gently spoon or pipe the whipped egg yolk mixture on top of the hot coffee so it forms a thick layer (about 1/4 cup of cream on top). The egg cream should float above the coffee, creating distinct layers.

Serve and garnish

Lightly dust the top of the egg cream with a sprinkle of cacao powder or ground cinnamon (about 1 tsp) if desired. Serve immediately with a small spoon: the traditional way is to sip the hot coffee through the sweet egg cream or scoop a bit of cream and mix to taste.

Notes on safety and variations: Use very fresh eggs if serving without warming. For a lighter sweetness, reduce sugar by 1/2 tablespoon or adjust condensed milk. For a frothier result, use an electric mixer at high speed and ensure bowl and beaters are clean and dry.