Vietnamese egg coffee is a quintessential Vietnamese drink with custardy rich cream, layered on top of perfectly bold coffee. Cà phê trứng was my favorite coffee when I visited Vietnam. It’s a mildly sweet and strong drink that perks you up and gets more delicious with each sip. Containing coffee with egg yolk, I’ll show you how to elevate this recipe with tempered egg.
Updated on June 18, 2025
Table of contents
- What is Vietnamese egg coffee
- A Brief History
- Is Vietnamese Egg Coffee safe to drink?
- What Kind of Coffee to Use for Vietnamese Egg Coffee
- Ingredients
- Equipment
- Instructions How to Make Vietnamese Egg Coffee (Cà phê trứng)
- How to Make Egg Cream Float on Top of Coffee
- Add Ins and Variations
- Notes
- How to Serve Cà phê trứng
- Questions
Upon entering Vietnam, not only do I head straight out to eat and start foodie adventures, but I definitely commence with a Vietnamese coffee.
Iced, hot, drip, bold, and however it is…Vietnamese coffee is so good!
When I went to Hanoi (the origins of Cà phê trứng), expectantly, I had egg coffee and of course, it was dreamy. Hot or iced, it was on my “but coffee first” itinerary each day.
So back home, it’s no surprise that you can often and easily find Vietnamese coffee sold right when you walk into my local natural food store. They even have it on ice, so you can just grab and go. Not to mention, it’s sold for $4-$5 just for a small bottle so they know it’s good…and people buy it!
That being said, I make my own Vietnamese coffee. While I find Vietnamese coffee all over my city, I have to go elsewhere to get a coffee with egg yolk in it…and being a homebody, I’d rather make it at home. So, cà phê trứng is at the top of my list when it’s cold outside and I’m trying to be cozy.
Thank goodness my decade of bartender days taught me a thing or two, because that top layer of eggy cream…is perfect!
What is Vietnamese egg coffee
Called Cà phê trứng, the Vietnamese egg coffee recipe is quite simple. It is bold, strong coffee with a cream float of whipped egg yolk and condensed milk.
It’s like the latte you never had, but wish you had discovered it years ago. In fact, a lot of other cultures do the same thing and it’s nothing out of the ordinary.
In addition to Vietnam, egg coffee is enjoyed worldwide. Such as in Sweden, where “kaffe ägg” or coffee with egg is a traditional beverage. This combination is also popular in parts of Scandinavia and some East African countries. The unique blend of coffee and egg reflects the diverse and creative approaches to coffee enjoyed in different parts of the world.
So, if you’re in the United States, you might be thinking what I’m thinking. We are late to the party here. I hope to see more Vietnamese egg coffee being served in the myriad cafés we have in town, especially the high end ones. This drink is one of the best.
What does Vietnamese Egg Coffee Taste Like?
It tastes like a combination of mildly sweet coffee candy with a touch of leche flan meets creme brulée.
It’s perfectly sweet, not overdone, and very robust in creamy coffee flavor.
The egg is so next level and brings coffee lattes to a whole new destination. It gives an enveloping custard feel and flavor in each sip.
A Brief History
Cà phê trứng, also known as Vietnamese egg coffee, has a fascinating history closely tied to the culinary traditions of Vietnam. Firstly, it’s truly a Vietnamese making as it began in Vietnam. This unique and delectable beverage was created in the mid-20th century, specifically in Hanoi, Vietnam.
During this time, Vietnam faced a shortage of fresh milk, prompting Nguyen Van Giang – a bartender at the Sofitel Legend Metropole Hotel – to develop a creative alternative.
Drawing inspiration from the French-style egg coffee, Giang ingeniously combined a rich and robust Vietnamese coffee with a luscious cream float made of whisked egg yolk and condensed milk.
This innovation effectively substituted the scarce milk with a luxurious, velvety layer of egg-based cream, offering a delightful twist to the traditional coffee experience.
The delectable taste and ingenious preparation of Cà phê trứng quickly caught on, becoming a beloved specialty in Hanoi’s café scene.
Despite the challenging times, this delightful concoction managed to not only sustain the local coffee culture but also thrive, eventually spreading throughout Vietnam and gaining international recognition.
Today, Cà phê trứng stands as a symbol of Vietnamese culinary ingenuity, blending the country’s strong coffee tradition with a touch of indulgent sweetness.
The beverage’s rich history and unique flavors continue to captivate coffee enthusiasts worldwide, solidifying its place as an iconic and cherished part of Vietnam’s gastronomic heritage.
Is Vietnamese Egg Coffee safe to drink?
Cà phê trứng contains raw egg yolk. However, in the recipe below I’ll show you how to temper eggs if you prefer a less “adventurous” drink.
I must confess, I love raw egg yolk and have it all the time. When I was little, my mom would poke a hole in an egg, take the white out, and I would sip the yolk out. I know what some of you are thinking, but man oh man, so yummy!
To this day, raw egg yolk is my jam. A few things though…
Disclosure: Raw eggs pose risks for food illnesses
- Buy high quality, pasteurized eggs.
- Use the eggs as fresh as possible.
- Personally, I choose high quality brown eggs that are vegetarian fed/pasture raised and pasteurized.
What Kind of Coffee to Use for Vietnamese Egg Coffee
There are several choices to pick from when deciding what coffee to use for cà phê trứng. Make sure it’s strong and the rest depends on your time. You can choose the style you like best.
Instant Coffee
I love my morning coffee. I can’t say I always have time to brew the perfect cup. With that said, Vietnamese coffee tastes great with instant coffee!
It’s strong and bold and has the right flavor to go with the sweetened cream topping. This way, your coffee beverage will take just minutes to make.
Choose a nice quality instant coffee and add less water to make it bold and strong. If you can get Vietnamese instant coffee then that is the best choice. The Vietnamese are very particular about their coffee and have the best when it comes to their coffee selections.
Iced Coffee
Use cold brew, nitro, iced coffee, or take instant coffee and cool it down. Make sure to add ice when preparing your drink.
Brewed Coffee
You can also make this with any brewed coffee of your choice, but the darker the better. I would add some extra beans and choose a dark roast. This short coffee drink requires a bold flavor.
Traditional Vietnamese Coffee Filter
This is the authentic drip coffee style when you are in Vietnam. I especially enjoyed this in my time there.
It’s little coffee filter that creates a super rich and bold, slow dripped coffee. This my friends, is where the Vietnamese coffee taste comes from.
Lastly, if you’re like me, you will have a traditional Vietnamese coffee filter coffee maker. I took home a box of these when I had visited Vietnam…but they are actually easy to find online.
Pour Over Coffee
You can also do a pour over. For me, this is my weekend coffee style and if you have the time, you can do a slow pour over for a rich and smooth coffee base.
Ingredients
This recipe is for two small mugs or adjust to make one cup of coffee and save any extra egg cream in the refrigerator for the next use.
- 1 1/2 tablespoons Vietnamese Instant Coffee or Instant Coffee of choice
- 2 cups Water
- 2 Egg Yolks
- 3 tablespoons Condensed Milk
- 3/4 teaspoon Vanilla Extract (optional)
- Vietnamese Cinnamon for dusting on top (optional)
Equipment
- Percolator – for boiling water
- Glass Coffee Mugs – looks nice to see the layers, but use any mugs of choice
- Pot – to boil water
- Heat Safe Bowl – must heat-safe like Pyrex or metal
- Whisk – hand whisk or an electric hand frother
Instructions How to Make Vietnamese Egg Coffee (Cà phê trứng)
Instructions
- Brew the Instant Coffee: Start by brewing the Vietnamese instant coffee with 1 cup of water. Ensure it is strong and bold in flavor. You can make it before or after the egg cream so it is very hot. You can also use iced coffee.
- Prepare the Egg Mixture: In a heat-safe bowl, combine the egg yolks, condensed milk, and optional vanilla extract. Whisk vigorously until the mixture becomes frothy and light in color.
- Boil water and Temper the Eggs: Take the bowl and place over a pot with very hot almost boiling water and whisk vigorously for about ten seconds. Remove for ten, then replace for another ten seconds. Repeat one more time until the egg mixture is creamy, opaque, but not too thick. Whisk fast and very well the entire time.
- Assemble the Coffee: Pour the brewed coffee into a glass coffee mug. Slowly pour the egg cream over the back of a spoon to create a luscious cream float.
- Optional Dusting: If desired, dust the top of the egg coffee with Vietnamese cinnamon for an aromatic touch.
- Serve and Enjoy: Vietnamese egg coffee is best enjoyed immediately while the cream float is still velvety and rich. Savor each sip of this delightful and indulgent beverage.
How to Make Egg Cream Float on Top of Coffee
As I said earlier, good thing my many years of bartending taught me a thing or two haha! Not to worry, this simple technique is very easy.
- Put a spoon at the tip of the top of the coffee, at the edge of the glass, and with the backside facing up.
- Go slow.
- Pour the cream over the back of the spoon. Start at little towards the middle.
- The cream will float as a top layer over the coffee.
Now you can savor the unique and creamy flavors of Vietnamese egg coffee from the comfort of your own home. Cheers!
Add Ins and Variations
If you want the egg cream to have less condensed milk and sugar, you can sub a tablespoon of it for some heavy cream and whip as per instructions. Add the cream after you tempered the eggs and whisk very fast and well until completely mixed.
Notes
These are must-haves and tips for the best Vietnamese egg coffee:
- Use bold and strong coffee in a short mug.
- Use quality pasturized eggs.
- Whisk the egg cream very fast and very well.
- Temper the eggs with the makeshift double boiler method so they do not burn or curdle.
- Ensure proper tempering so they mix and incorporate perfectly with the condensed milk.
- This recipe is for two small mugs or adjust to make one cup of coffee and save any extra egg cream in the refrigerator for the next use.
How to Serve Cà phê trứng
- Enjoy egg coffee with a dusting of cinnamon or cardamom.
- Have a flat croissant with it and smile.
- Pair egg coffee with any traditional cakes and egg breakfasts.
- Put it in a to-go cup and go on a walk.
- Have it with a friend or a good book.
- Drink it outside, in nature…and enjoy.
Questions
Why is my egg cream too thick?
If you temper the eggs for too long this will thicken the cream. For Vietnamese egg cream, the eggs need to be tempered and have more condensed milk so the mixture is smooth, but not overly thick.
Why did my egg cream curdle?
If you do not temper the eggs or mix the condensed milk in properly, then your very hot coffee may curdle the egg cream. Be sure to really mix in enough condensed milk and whisk it very well before topping. Use more condensed milk than egg yolk.
Do I have to temper the egg?
No. You can just mix the egg with condensed milk with a 1:2 ratio. Keep note, drinking coffee with egg yolk that hasn’t been tempered may pose more of a health risk.
Can I make this with less sugar?
Yes, you can use half the condensed milk and just sub some cream instead.
My coffee is not sweet enough.
Add more condensed milk or a little honey to the egg cream mixture. Do so while tempering so the honey mixes in well.
My egg cream came out too thick.
Add a little cream and whisk it in very well to fix that.
Don’t miss some of my favorite Vietnamese inspired recipes.
FRESH Spring Rolls with Peanut Sauce that Slaps!
Spring roll Peanut Sauce (tương chấm gỏi cuốn)
Vietnamese Egg Coffee (Cà phê trứng) Tempered Egg
Equipment
- 2 small coffee mugs
- 1 percolator boil water (optional)
- 1 metal or heat-safe mixing bowl
- 1 metal whisk
- 1 sauce pot to boil water
- 1 regular spoon for making cream layer
Ingredients
- 1½ tablespoons Vietnamese Instant Coffee or Instant Coffee of choice
- 2 cups Water
- 2 Egg Yolks no egg whites
- 3 tablespoons Condensed Milk
- ¾ teaspoon Vanilla Extract optional
- Vietnamese Cinnamon for dusting on top optional
Instructions
- Brew the Instant Coffee: Start by brewing the Vietnamese instant coffee with 2 cups of water. Ensure it is strong and bold in flavor. You can make it before or after the egg cream so it is very hot. You can also use iced coffee or other coffee of your choice.2 cups Water, 1½ tablespoons Vietnamese Instant Coffee or Instant Coffee of choice
- Prepare the Egg Mixture: In a heat safe bowl, combine the egg yolks, condensed milk, and optional vanilla extract.2 Egg Yolks, 3 tablespoons Condensed Milk, ¾ teaspoon Vanilla Extract
- Whisk vigorously until the mixture becomes frothy and light in color.
- Boil water and Temper the Eggs: Take the bowl and place over a pot with hot water and whisk vigorously for about ten seconds. Place the bowl directly over the pot and be mindful of your hands near the pot. Remove for ten, then replace for another ten seconds.
- The egg cream should be opaque and slightly thickened. Whisk very well throughout the entire time.
- Assemble the Coffee: Pour the brewed coffee into two mugs for two servings.Then, carefully spoon the whipped egg mixture on top of the coffees, creating a luscious cream float. TIP: Pour the cream over the back of a spoon to get that perfect layer on top.
- Optional Dusting: If desired, dust the top of the egg coffee with Vietnamese cinnamon for an aromatic touch.Serve and Enjoy: Vietnamese egg coffee is best enjoyed immediately while the cream float is still velvety and rich. Savor each sip of this delightful and indulgent beverage.Vietnamese Cinnamon for dusting on top
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