What Is Vietnamese Egg Coffee (Cà Phê Trứng)? Hanoi's Custard-Topped Coffee
Vietnamese egg coffee (cà phê trứng) is strong Vietnamese coffee topped with a thick foam of egg yolks whipped with sweetened condensed milk. It tastes like coffee with a warm custard or tiramisu-style cream on top. It's credited to a Hanoi bartender in the 1940s who used egg yolks when fresh milk was scarce.
What it is
A small cup of very strong coffee — traditionally brewed with a Vietnamese phin filter — is crowned with a thick, pale-yellow foam made from egg yolks and sweetened condensed milk whipped until airy. You spoon some of the foam, then sip the coffee through it. The cup is often served sitting in a bowl of hot water to keep it warm.
Where it comes from
Egg coffee is credited to Nguyễn Văn Giảng, a bartender at a Hanoi hotel in the 1940s. With fresh milk scarce, he whipped egg yolks into the coffee as a creamy substitute. He later opened his own café in Hanoi, which his family still runs, and the drink became a symbol of the city's coffee culture.
What it tastes like
The topping is rich, sweet and custardy — often compared to tiramisu cream or a warm zabaglione — while the coffee underneath is dark, bold and slightly bitter. Done well, it shouldn't taste "eggy"; whipping and the sweetness of condensed milk keep it creamy.
How to make egg coffee at home
| Ingredient | 1 cup |
|---|---|
| Very strong coffee (phin, moka pot or espresso) | 60–80 ml |
| Egg yolk (very fresh, ideally pasteurized) | 1 |
| Sweetened condensed milk | 2 tbsp (about 30 ml) |
| Vanilla (optional) | A few drops |
- Brew strong coffee. A dark roast in a phin filter or moka pot is ideal (see moka pot amounts).
- Whisk the yolk and condensed milk in a small bowl with an electric whisk or handheld milk frother for 3–5 minutes, until thick, pale and roughly doubled — it should hold soft peaks.
- Warm the cup by standing it in a bowl of hot water.
- Pour the coffee into the cup.
- Spoon the egg foam on top — it should float.
- Serve with a small spoon.
About raw eggs
The yolk in egg coffee isn't fully cooked. If you're pregnant, cooking for young children or older people, or have a weakened immune system, use pasteurized eggs. Always use very fresh eggs from a reliable source.
Variations
- Iced egg coffee: pour coffee over ice, then add the foam.
- Egg cocoa or egg matcha: the same foam on hot chocolate or matcha.
- Extra rich: a teaspoon of butter or cream cheese whipped in (some cafés use secret additions).
Tips for the best foam
- Separate the egg carefully — any white makes the foam less stable and more eggy.
- Use an electric whisk; a fork takes a long time.
- Don't skip the condensed milk — it stabilizes the foam and sweetens it.
Similar drinks
Try Vietnamese iced coffee, which uses the same condensed milk and phin, or the whipped-coffee Dalgona.
Frequently asked questions
Does Vietnamese egg coffee taste like egg?
When made well, no — it tastes like a sweet custard cream.
Is egg coffee safe?
It contains uncooked yolk. Use very fresh or pasteurized eggs, and avoid it if you're in a group advised to avoid raw eggs.
What coffee is used in egg coffee?
Traditionally strong, dark-roasted Vietnamese coffee, often Robusta — see Arabica vs Robusta.
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