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Vietnamese Egg Coffee (Cà Phê Trứng)

Strong coffee topped with a rich, airy condensed-milk egg cream.

Approximate time

About 10 minutes

Makes

1 serving

Equipment

Phin filter, espresso machine, or strong-coffee brewer · Electric hand mixer or whisk · Small cup or heat-safe glass

Ingredients

Ingredients
  • 2 pasteurized egg yolks
  • 2 tablespoons sweetened condensed milk
  • 1 teaspoon sugar (optional)
  • 1 strong cup Vietnamese coffee, or a double espresso
  • A pinch of cocoa powder (optional garnish)

Method

  1. 1

    Brew a strong cup of coffee using a phin or your preferred method.

  2. 2

    Put the pasteurized egg yolks, condensed milk, and optional sugar into a small, deep bowl. Beat for 3–5 minutes until thick, pale, and foamy, with soft peaks.

  3. 3

    Pour the hot coffee into a small cup, leaving room for the topping. Gently spoon the egg cream over the coffee.

  4. 4

    Dust with cocoa if desired. Serve immediately, either sipping through the layers or gently stirring them together.

A few good-to-knows

  • A hand mixer makes the egg topping easier to aerate than a whisk.
  • The coffee should be concentrated enough to balance the sweet cream.

Safety note

The egg topping is not cooked. Use pasteurized shell eggs or pasteurized egg yolks intended for uncooked recipes; hot coffee alone does not reliably cook the topping. Keep eggs refrigerated and serve promptly. This recipe contains egg and milk.

FDA egg-safety guidance

Recipe from Our Coffee Tyme · https://ourcoffeetyme.com/article/vietnamese-egg-coffee