The egg coffee, or “cà phê trứng” in Vietnamese, is a unique beverage that originated in Hanoi during the 1940s. This innovative recipe combines the rich, bold flavors of Vietnamese coffee with a creamy, sweet egg foam that sits atop the brew like a fluffy cloud. The result is a drink that’s both indulgent and comforting, offering a perfect balance of bitter and sweet.

Thinh, a viewer from Ho Chi Minh City, Vietnam, shared this recipe with us. Having lived in the United States since she was 16, Thinh maintains a strong connection to her Vietnamese heritage. She recalls enjoying egg coffee during visits to friends and family in Hanoi, creating memories in tiny coffee shops. Thinh describes egg coffee as “a beautiful hug in a mug” and appreciates it not only for its taste but also as a slice of Vietnamese history. Thinh’s submission reflects her deep appreciation for the cultural significance of coffee in Vietnam, where it serves as a means to slow down and connect with others in an increasingly fast-paced world.

Origins

Cà phê trứng originated in Hanoi in the 1940s, during a time when resources were scarce. The story goes that during the French colonial period, the coffee supply was abundant, but milk was hard to come by. To create a rich and creamy beverage, Vietnamese barista Giang Nguyen invented cà phê trứng by using egg yolks and sweetened condensed milk as a substitute for fresh milk.

This innovative approach not only provided a solution to the lack of milk but also resulted in a drink that was rich, sweet, and flavorful, quickly gaining popularity among locals.

Cultural Context

Egg coffee became a staple in Vietnamese coffee culture, particularly in Hanoi, where cafés often serve it as a signature drink. It embodies the Vietnamese spirit of ingenuity and resourcefulness, making the most of available ingredients to create something delightful.

Over the years, cà phê trứng has evolved into a symbol of Vietnamese hospitality and warmth. It is commonly enjoyed in cafés, where patrons can savor it as a comforting treat, often accompanied by a light snack or pastry.

Preparation

The preparation of cà phê trứng involves a few simple steps:

1. Brewing Coffee: Strong Vietnamese coffee is brewed using a traditional drip method.
2. Whipping Egg Yolks: Egg yolks are whipped together with sugar and sweetened condensed milk until they become thick and frothy.
3. Combining: The whipped mixture is poured over the brewed coffee, creating a beautiful layered effect.
4. Serving: Cà phê trứng can be served hot or cold, depending on personal preference.

Modern Variations

While the classic recipe remains beloved, modern interpretations of cà phê trứng have emerged, incorporating flavors like chocolate or matcha. Some cafés have even experimented with vegan versions using plant-based ingredients to cater to a wider audience.

As Vietnamese cuisine gains international recognition, cà phê trứng has become a popular choice among coffee enthusiasts and tourists, often featured on social media for its unique appearance and taste.

To make cà phê trứng, brew Vietnamese coffee using a phin filter or pour-over method. While the coffee drips, whip up the egg cream by vigorously whisking egg yolks, sugar, and sweetened condensed milk until the mixture becomes light, frothy, and increased in volume. This process can take several minutes, so using a hand mixer is recommended for best results. Once your coffee is ready, gently spoon the fluffy egg cream on top of the brew. Let the coffee settle at the bottom, creating a beautiful layered effect.

This coffee is absolutely delightful. It’s surprising because I know I’m drinking egg yolks, but it tastes like frothed milk sweetened with condensed milk. It’s such an interesting and fabulous drink, especially when I consider its history. The balance between the strong coffee and the sweetened egg froth is really, really good. I definitely recommend trying this. Just be prepared for a froth mustache!