Cà Phê Trứng

Cà phê trứng is a luxurious Vietnamese coffee topped with a velvety whipped egg-yolk cream sweetened with condensed milk. The result is warm, intense, and bittersweet underneath, with a custard-like foam on top that tastes almost like tiramisu in a cup.

Safety Warning

This recipe contains lightly whipped raw egg yolks that are not fully cooked. Use very fresh pasteurised eggs if possible, keep everything clean and chilled before mixing, and avoid serving to pregnant people, young children, elderly people, or anyone immunocompromised.

Nutrition · per serving

164kcal

4.8gProtein

24.3gCarbs

5.5gFat

0.2gFiber

2 servings

Ingredients

9 items

Coffee base

freshly brewed espresso120 ml

hot water60 ml

sugar10 g

Egg cream

egg yolks2 large

sweetened condensed milk60 g

sugar12 g

fine sea salt1 pinch

vanilla extract2 ml

To serve

unsweetened cocoa powder1 g

Tips

•Use very fresh, good-quality eggs; the yolks are not fully cooked in this quick version.
•Robusta-style dark roast coffee is the most traditional choice because its bitterness balances the rich sweet topping.
•If whisking by hand, warm the mixing bowl slightly over hot water for 10 to 15 seconds first; this helps the yolks foam faster.
•For a thicker café-style foam, chill the bowl and beaters first, then whip until the mixture holds soft peaks.
•Serve in small cups; this drink is rich and intended to be sipped slowly.

Steps

1
Brew 120 ml espresso. If needed to reach volume, top it up with 60 ml hot water for a strong but sippable coffee base. Stir in 10 g sugar while hot until dissolved, then divide between 2 small heatproof glasses or cups.
120 ml freshly brewed espresso60 ml hot water10 g sugar
2
Set up a gentle hot-water bath to keep the coffee warm: place the filled cups in a bowl or pan with hot water coming partway up the sides. This helps preserve the classic layered, warm serving style without overcooking the egg topping.
3
In a medium bowl, combine 2 large egg yolks, 60 g sweetened condensed milk, 12 g sugar, 1 pinch fine sea salt, and 2 ml vanilla extract. Whisk with an electric hand mixer for 3 to 5 minutes, or vigorously by hand for 5 to 7 minutes, until the mixture turns pale, thick, and ribbon-like. It should mound softly on the whisk and taste glossy, not grainy.
2 large egg yolks60 g sweetened condensed milk12 g sugar1 pinch fine sea salt2 ml vanilla extract
4
Spoon the whipped egg cream evenly over the hot coffee, letting it float on top in a thick layer. For a neater finish, spoon gently from the edge toward the center so the cream sits distinctly above the coffee rather than mixing in immediately.
2 large egg yolks60 g sweetened condensed milk12 g sugar1 pinch fine sea salt2 ml vanilla extract120 ml freshly brewed espresso60 ml hot water10 g sugar
5
Dust the top lightly with 1 g unsweetened cocoa powder and serve immediately. Drink through the egg cream first, or stir just before sipping for a sweeter, custardy coffee.
1 g unsweetened cocoa powder

Origin & History

Cà phê trứng originated in Hanoi in the mid-20th century, commonly linked to the Giảng café, where egg yolk was used as a creative substitute for scarce milk. Over time, the drink became one of Vietnam’s signature coffee specialties, prized for its contrast of strong dark coffee and airy, dessert-like cream.

vietnamese coffee egg vegetarian classic drink espresso

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Steps

Brew 120 ml espresso. If needed to reach volume, top it up with 60 ml hot water for a strong but sippable coffee base. Stir in 10 g sugar while hot until dissolved, then divide between 2 small heatproof glasses or cups.

120 ml freshly brewed espresso60 ml hot water10 g sugar

Set up a gentle hot-water bath to keep the coffee warm: place the filled cups in a bowl or pan with hot water coming partway up the sides. This helps preserve the classic layered, warm serving style without overcooking the egg topping.

In a medium bowl, combine 2 large egg yolks, 60 g sweetened condensed milk, 12 g sugar, 1 pinch fine sea salt, and 2 ml vanilla extract. Whisk with an electric hand mixer for 3 to 5 minutes, or vigorously by hand for 5 to 7 minutes, until the mixture turns pale, thick, and ribbon-like. It should mound softly on the whisk and taste glossy, not grainy.

2 large egg yolks60 g sweetened condensed milk12 g sugar1 pinch fine sea salt2 ml vanilla extract

Spoon the whipped egg cream evenly over the hot coffee, letting it float on top in a thick layer. For a neater finish, spoon gently from the edge toward the center so the cream sits distinctly above the coffee rather than mixing in immediately.

2 large egg yolks60 g sweetened condensed milk12 g sugar1 pinch fine sea salt2 ml vanilla extract120 ml freshly brewed espresso60 ml hot water10 g sugar

Dust the top lightly with 1 g unsweetened cocoa powder and serve immediately. Drink through the egg cream first, or stir just before sipping for a sweeter, custardy coffee.

1 g unsweetened cocoa powder

Origin & History