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Vietnamese Egg Coffee, known as Cà Phê Trứng, is a distinctive and indulgent coffee drink from Hanoi, Vietnam. It combines strong, robust Vietnamese coffee with a rich, creamy topping made by whipping egg yolks together with sweetened condensed milk until frothy and custard-like. This velvety egg cream is gently layered over the hot coffee, creating a unique blend of bold bitterness and sweet, smooth texture. Often described as a dessert in a cup, Vietnamese Egg Coffee offers a luxurious and comforting experience that showcases both creativity and tradition in Vietnamese coffee culture.
To make Vietnamese Egg Coffee (Cà Phê Trứng), start by brewing a strong cup of Vietnamese coffee using a phin filter or espresso. In a separate bowl, whisk together egg yolks, sweetened condensed milk, and optionally vanilla extract and sugar, until the mixture becomes thick, frothy, and creamy—this usually takes 3 to 5 minutes with the Melitta Montalatte frother. For safety and a smoother texture, you can gently heat (pasteurize) the egg yolk mixture over a double boiler while stirring until it thickens slightly. Then, pour the hot coffee into a cup and gently spoon the whipped egg cream on top, creating a layered drink. Optionally, dust with cocoa powder or cinnamon. Serve immediately, enjoying the rich, sweet, and velvety custard-like topping combined with bold coffee beneath.
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