Vietnamese egg coffee
Egg yolk whipped with sugar (and often condensed milk) into a thick, mousse-like foam, poured over strong phin-brewed coffee — a Hanoi speciality documented as originating from a period of fresh-milk scarcity, using egg as a dairy substitute rather than as a flavour novelty. Distinct in both technique and origin story from Vietnamese iced coffee (cà phê sữa đá), which uses condensed milk directly rather than a whipped-egg topping.
- Coffee dose
- 15g
- Yield
- 120ml
- Intensity
- very strong
- Preparation time
- 10 min
- Skill level
- advanced
Caffeine estimate
Approximately 90-120mg (120ml serving).
Well established
Brewing method
Made using Vietnamese phin brewing. Grind: Medium-coarse, as for standard phin brewing.
Descriptive grind labels like this are illustrative starting points, not precise measurements — the same label can mean different particle sizes on different grinders. See the grind size guide for how to dial this in on your own equipment.
Taste, variation and common mistakes
The whipped topping is thick and custard-like rather than frothy in the way steamed milk foam is — closer in texture to a light mousse or zabaglione than to a latte's microfoam.
Common mistakes
- Under-whipping the egg mixture so it doesn't hold its structure over the coffee
- Using cold, under-brewed coffee that can't support or contrast with the rich topping
Most closely associated with Hanoi specifically, rather than Vietnamese coffee culture generally — served hot most commonly, though iced versions also exist.
Steps
- Brew strong coffee using a phin filter.
- Whip egg yolk with sugar (and condensed milk, if using) until pale, thick and roughly doubled in volume.
- Spoon the whipped mixture over the brewed coffee and serve immediately.
Equipment
Related drinks
- same brewing family Vietnamese iced coffee
Preparation traditions
Regional preparation traditions this drink belongs to or comes from, in CoffeeHQ's international preparation atlas.