Egg Coffee

Vietnamese Egg Coffee (Cà Phê Trứng) is a rich, velvety drink that tastes like a sweet tiramisu in a cup. The secret is using strong robusta coffee — like FOB , which cuts through the sweet egg cream perfectly

🥚 How to Make Vietnamese Egg Coffee (Cà Phê Trứng)

🛒 Ingredients:

• ☕ 3 tbsp FOB robusta ground coffee
• 💧 150–200 ml hot water
• 🥚 1 egg yolk
• 🥛 2 tbsp condensed milk
• 1 tsp sugar
• Optional: vanilla extract or cocoa powder for garnish

 

🧰 Tools:

• 🇻🇳 Phin filter (or espresso maker)
• 🥄 Hand whisk or electric frother
• 🔥 Heatproof cup or bowl for warm water bath

 

 Instructions

☕️ ① Brew the Coffee

• Add 4 Teaspoons of FOB coffee to your phin filter
• Bloom with a splash of hot water (wait 30 sec)
• Fill with hot water and let it drip (4–5 min)
• Have 40-50ml coffee extracted 

 

 

🥚 ② Whip the Egg Cream

• Separate 1 egg yolk (only use the yolk)
• Add 2 tbsp condensed milk and 1 tsp sugar
• Optional: add a drop of vanilla extract
• Whisk until thick, pale, and foamy (2–4 minutes)

🌀 Use a hand whisk, frother, or electric mixer

 

🔥 ③ Warm the Egg Cream (Optional)

• Place the egg cream bowl over a warm water bath (not boiling!)
• Gently warm while stirring — makes it smoother and safer
  (optional, but traditional in Hanoi)

 

 

🧋 ④ Assemble the Egg Coffee

• Pour the hot coffee into a small glass
• Gently spoon the egg cream on top

You’ll see two beautiful layers: bold coffee & silky egg foam

 

🍫 ⑤ Garnish & Serve

• Dust with cocoa powder, cinnamon, or grated chocolate
• Serve hot — or place the cup in warm water to keep it warm

✅ Tips:

• Always use fresh eggs
• FOB robusta is ideal — its bold flavor balances the sweet egg topping
• For a cold version: shake the coffee with ice, and top with whipped egg cream