Cà Phê Trứng


This egg coffee is not only completely safe for consuming, it's the creamy coffee of your dreams



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Cà Phê Trứng


  • phin coffee filter or pour over coffee maker


  • 4 Tbsp Vietnamese coffee
  • ½ cup hot water
  • 2 pasteurized egg yolks
  • 1 tsp granulated white sugar
  • 1 Tbsp sweetened condensed milk


Brew coffee

  • Using a phin filter (traditional Vietnamese method) or pour-over filter: Place the phin filter on top of your cup. Add ground coffee to the phin's well and pack it down firmly with the accompanying press. Pour a tiny bit of hot water into the well, allowing the grounds to absorb it for 15 seconds, then continue filling the well with hot water. Cover the filter with the accompanying lid (optional).
  • Once the water has fully drained through the filter, your coffee is ready.
  • Alternatively, brew about 2-3 ounces of strong coffee using your preferred method (e.g., espresso machine, drip coffee maker, French press, etc.).

Prepare the Egg Cream

  • In a small bowl, combine egg yolks, sugar, and condensed milk.
  • Whisk vigorously using a hand mixer or a whisk until the mixture becomes light, frothy, and significantly increased in volume.


  • Gently pour or spoon the fluffy egg cream into a cup.
  • Top with your brewed coffee.
  • Allow the coffee to settle on the bottom before serving!
Course: Drink
Region: Asia


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Cà Phê Trứng

This egg coffee is not only completely safe for consuming, it’s the creamy coffee of your dreams