Cà Phê Trứng: Vietnamese Egg Coffee

A velvety, tiramisu-like treat. Forget everything you know about coffee. Vietnamese Egg Coffee is a luxurious specialty that balances the deep, intense bite of dark-roasted coffee with a thick, cloud-like layer of sweetened egg yolk cream. It’s rich, indulgent, and surprisingly easy to master.

Ingredients

  • Coffee: 2 tbsp Hanoi Drip robusta coffee 

  • Egg: 1 large, very fresh egg yolk.

  • Sweetener: 1–2 tbsp sweetened condensed milk.

  • Extras: A drop of vanilla extract (optional).

The Method

  1. Brew the Base: Using a phin filter or your preferred method, brew about 3–4 oz of Hanoi Drip coffee.

  2. Whip the Foam: In a clean bowl, whisk the egg yolk and condensed milk (and vanilla, if using) vigorously for 3–5 minutes. You are looking for a pale, thick, airy consistency—similar to a fluffy meringue.

  3. The Layering: Pour your hot, strong coffee into a glass.

  4. The Crown: Carefully spoon the whipped egg mixture over the top. It should float perfectly on the surface.

  5. Serve: Sip immediately, letting the warm, creamy foam mingle with the hot, bitter coffee underneath.

Pro-Tips for Success

  • Temperature Matters: Use hot water for the coffee to ensure it cuts through the richness of the egg foam.

  • The "Fishy" Test: If you're worried about the egg taste, adding a tiny drop of vanilla extract or a pinch of cocoa powder on top masks the egg profile perfectly.

  • Patience: Don't rush the whisking. The secret to the texture is getting enough air into the egg yolks.