Authentic Vietnamese Egg Coffee (Cà Phê Trứng)

Get cozy with this super easy Vietnamese Egg Coffee or Cà Phê Trứng. Freshly brewed coffee is topped with a light and creamy egg-condensed milk mixture. In this blog post, learn how to get that perfect airy condensed milk texture so it floats on top of the coffee!

In the Vietnamese community, we love Vietnamese coffee. While most prefer the traditional version of coffee + condensed milk, variations have popped up over the years that utilize different ingredients like ube or pandan. One that I’ve seen a bunch at Vietnamese restaurants is Vietnamese egg coffee or Cà Phê Trứng. In this iteration, the condensed milk is whipped with egg to create a creamy, airy milk that sits on top of the coffee. I’ve seen it so many times at traditional Vietnamese restaurants, so I just had to try to make it at home.

Developing my own version of Vietnamese Egg Coffee

To be honest, I thought this would be a very simple process since there is only 1 extra ingredient. An egg yolk is simply beaten together with condensed milk to create a light, milky mixture that sits on top of brewed coffee. In my first test, I used a frother to beat the egg yolk and condensed milk together. Long story short, it didn’t work. I poured the mixture on top of the coffee, and it immediately sunk into the hot coffee. I realized that I didn’t beat enough air into mixture, so in my next test, I switched to a hand mixer for better whisking. I also increased my whisking time from 2 minutes to 5 minutes. It worked! The resulting mixture sat well above the coffee, and didn’t sink into the coffee until I mixed them together.

Making Vietnamese egg coffee

Whisk condensed milk and egg yolk for at least 5 minutes

This is THE KEY to this recipe. Condensed milk is denser than coffee, so you must whip enough air into the condensed milk for it to properly float on top of the coffee. Otherwise it will just sink into the coffee.

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