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Cà Phê Trứng, or Vietnamese Egg Coffee, is one of Vietnam’s most unique contributions to the world of coffee. This rich, creamy drink, with its distinctive blend of coffee and whipped egg yolk, offers a taste experience that surprises and delights in equal measure.
Invented in Hanoi and cherished by locals and visitors alike, Cà Phê Trứng is more than just a coffee; it’s a warm, comforting dessert in a cup that embodies Vietnamese creativity and resourcefulness.
What Is Cà Phê Trứng?
Cà Phê Trứng is a coffee based drink made with Vietnamese coffee and a creamy, frothy mixture of egg yolks, sugar, and condensed milk. While the idea of egg in coffee might seem unusual at first, this Vietnamese specialty has a balance of flavours and textures that quickly wins over those who try it.
The drink is typically served in a small cup, with the frothy egg mixture on top, creating a contrast between the rich coffee base and the smooth, custard like foam.
Vietnamese Egg Coffee is enjoyed both hot and cold, though the hot version is the most traditional. Served warm, it’s often placed in a small bowl of hot water to maintain its temperature, allowing you to savour the blend of flavours slowly. It’s the kind of drink that’s meant to be enjoyed at leisure, taking in the ambiance of a cosy café or a quiet corner.
Ingredients and Taste
The ingredients in Cà Phê Trứng are simple yet carefully chosen to create a luxurious taste experience. Strong Vietnamese coffee, typically robusta, forms the base of the drink. Robusta coffee is known for its intense flavour and slightly bitter edge, which complements the sweetness of the egg mixture.
The egg foam itself is made by whisking fresh egg yolks with sugar and condensed milk until it becomes light and creamy, creating a texture similar to custard or mousse.
The taste of Cà Phê Trứng is unexpectedly delightful. The rich, bold coffee contrasts beautifully with the sweet, frothy egg foam, which has a velvety, almost dessert like quality. Each sip offers a balance of bitter and sweet, with a smooth, creamy mouthfeel that lingers pleasantly.
Some people describe it as tasting like a cross between tiramisu and crème brûlée, with the coffee providing a grounding, slightly bitter note that balances the sweetness perfectly. This is a drink that surprises and satisfies, making it both a treat for coffee lovers and a unique experience for anyone curious about Vietnamese flavours.
A Taste of History
Cà Phê Trứng was born out of necessity during the late 1940s, in a time when milk was in short supply in Vietnam. Inspired to find a creative solution, Nguyen Van Giang, a bartender at the Sofitel Legend Metropole Hotel in Hanoi, began experimenting with egg yolks as a substitute.
By whipping egg yolks with sugar and condensed milk, he discovered a rich, frothy topping that paired beautifully with robust Vietnamese coffee, and thus, the first Cà Phê Trứng was crafted.
The drink quickly gained popularity and has since become a staple in Hanoi, served in local cafés and cherished as a unique symbol of Vietnamese resilience and inventiveness. Today, the legacy of Nguyen Van Giang lives on, with his family owned café in Hanoi, Café Giảng, still serving the original recipe to patrons from around the world.
Cà Phê Trứng has grown beyond its humble beginnings to become an iconic part of Vietnam’s coffee culture, celebrated for its unique flavour and the story of creativity it carries.
Cà Phê Trứng (Vietnamese Egg Coffee) Recipe
Serves: 4 people
Ingredients:
- 4 tablespoons Vietnamese ground coffee (or a dark roast)
- 4 large egg yolks
- 6 tablespoons sweetened condensed milk
- 4 tablespoons sugar
- 4 cups hot water
Directions
Prepare a strong base for your coffee by brewing 4 tablespoons of Vietnamese ground coffee using a traditional Vietnamese phin filter. Place the phin over each cup, add 1 tablespoon of coffee grounds, press gently with the filter press, and pour in hot water to brew. Let the coffee drip slowly for the best flavour.
While the coffee is brewing, separate the egg yolks from the whites, placing the yolks in a mixing bowl. It’s important to use only fresh egg yolks for a smooth and creamy texture.
Add 4 tablespoons of sugar to the egg yolks. Using an electric mixer, whisk the yolks and sugar together on high speed until the mixture becomes pale, thick, and creamy, about 3-5 minutes. This creates the fluffy, airy base of the egg cream.
Gradually add 6 tablespoons of sweetened condensed milk to the egg mixture. Continue to whisk on medium speed until the mixture is well-combined and smooth. The condensed milk will add sweetness and body to the cream.
Check the texture of the egg cream. It should be thick but pourable, with a light consistency. If it’s too thick, add a small amount of condensed milk and whisk again until it reaches the desired texture.
Once the coffee is ready, divide it evenly among four cups. Each cup should be filled only halfway to leave room for the egg cream. Vietnamese coffee’s rich, dark flavour is ideal for complementing the sweet cream.
Gently spoon or pour the whipped egg mixture over each cup of coffee, creating a thick layer on top. Pour slowly to keep the layers separate, preserving the presentation and texture of the drink.
Serve the cà phê trứng immediately. For an authentic experience, enjoy with a small spoon to mix the cream layer into the coffee slowly as you sip. The sweet, frothy topping balances the strong, robust coffee for a unique and delightful treat.
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