How To Make Vietnamese Egg Coffee At Home (Cà Phê Trứng)

Why does coffee have to be plain when it can taste like dessert?

That’s exactly what I thought when I first heard about egg coffee. You see, in Portugal, we have this little pastry called pastel de nata. It’s rich, creamy, and full of that warm custard flavor.

I consider it one of my favorites, and honestly, I never imagined I could replicate a similar texture in a coffee cup. But then I stumbled upon egg coffee, and everything changed.

This Vietnamese specialty is not your average latte or cappuccino. It’s bold, sweet, and topped with an airy, custard-like foam made from egg yolk.

If you’re intrigued, stick around. I’m about to take you through the origins of this drink, what makes it so special, and, of course, how you can recreate it at home. So let’s start brewing!

What Is Egg Coffee?

Egg coffee, or cà phê trứng, is a traditional Vietnamese drink. It combos the bold flavors of strong, dark coffee with a light, frothy mixture of whipped egg yolk, sugar, and often sweetened condensed milk. So you can expect a creamy, custard-like topping that balances the bitterness of the coffee beautifully.

Origins of Egg Coffee

This unique drink was born in Hanoi in 1946, during the First Indochina War when milk was scarce because of supply shortages. Nguyen Van Giang, a bartender at the Sofitel Legend Metropole Hotel, faced a problem:

How could he serve coffee with the same creamy richness when milk was hard to come by? His inventive solution was to whisk egg yolks with sugar and condensed milk, creating a frothy, custard-like topping similar to cream.

The drink was an instant hit, not just for its resourcefulness but for its rich flavor. Giang later opened his own café, Giang Café, where his egg coffee became a signature.

To this day, visitors to Hanoi flock to Giang Café to experience egg coffee in its original form. Usually, it is served in a small cup kept warm by a bowl of hot water.

Tips for Perfect Egg Coffee

The first time I tried, my egg topping turned out dense and way too sweet because I rushed through whisking and didn’t balance the coffee’s boldness. After some trial and error, I’ve picked up a few tips:

1 – Use Fresh Eggs

This tip might sound obvious, but it’s absolutely essential. The fact is fresh, high-quality eggs taste better and whip up into a smoother and creamier texture.

You’re essentially making a custard topping. So any hint of staleness can ruin the flavor. I always crack my eggs into a bowl beforehand just to double-check for freshness.

2 – Whisk Thoroughly

Use a hand mixer or whisk and beat the egg mixture until it’s doubled in volume and turned a pale yellow. You’ll know when it’s ready because the texture will feel velvety and the foam will hold its shape when spooned.

Note: Chill the bowl or whisk beforehand—it speeds up the process and helps stabilize the foam.

3 – Serve Immediately

Egg coffee isn’t a drink you can set aside for later. The beauty lies in its fresh and warm layers. The bold coffee mingling with the creamy topping.

Once you’ve assembled it, sit down and savor it right away. If you let it sit too long, the foam can start to collapse, and you lose that luscious texture.

4 – Coffee Brand Suggestions

For authentic flavor, I highly recommend Nguyen Coffee Supply or Trung Nguyen Coffee. Both of these specialize in robust Vietnamese coffee that works perfectly with the sweet and creamy egg topping.

If you can’t find these, Cafe Bustelo is a great option. It’s widely available and has a bold, strong flavor that works well in egg coffee. The key is using a coffee that’s rich and full-bodied to complement the sweet topping.

Other Enjoyable Options

If you’re already a fan of classic egg coffee, why not shake things up a little? So, here are some other variations you can try at home:

Iced Egg Coffee

Imagine the same velvety egg cream and bold coffee flavors, but served refreshingly cold. On a hot day, Iced Egg Coffee is a game-changer.

Just brew your coffee as usual and let it cool slightly, then pour it over ice and top it with that signature frothy egg mixture. Afterward, stir gently before sipping, and you’ll have a creamy and chilled treat.

Chocolate Egg Coffee

For those with a sweet tooth, Chocolate Egg Coffee is like a dessert in a cup. Just add a spoonful of cocoa powder to the egg yolk mixture before whisking.

The cocoa blends beautifully with the creamy topping and bold coffee. You get a mocha-like flavor that’s rich and delicious.

Pro tip: A sprinkle of shaved chocolate or a drizzle of chocolate syrup on top takes it to the next level.

Coconut Egg Coffee

You can swap some of the condensed milk in the egg mixture for coconut milk. The subtle nuttiness of the coconut adds a unique twist to the creamy topping. This works great with the robust coffee underneath.

I enjoy this version, especially in the summer. But you can give this one a try whenever you want.

Last Thoughts

Now it’s your turn! Have you tried egg coffee before, or do you have a secret tip for making it even better? I’d like to hear your thoughts, questions, or favorite variations in the comments below. And with that voilà!