Vietnamese Egg Coffee -

Imagine the warm, bittersweet scent of freshly brewed coffee rising like steam on a chilly morning, cutting through the rich aroma of caramelized condensed milk. A velvety cloud of sweet, whipped egg yolk crowns the cup—silky, glossy, and almost custard-like—meeting the hot coffee in a luxurious contrast of temperatures and textures. That is Vietnamese egg coffee (cà phê trứng): indulgent, surprising, and deeply comforting.

This little cup does more than wake you up. Each sip is a layered experience—strong coffee, creamy sweetness, a whisper of vanilla, and a custardy mouthfeel that lingers. It’s perfect for slow weekend mornings, an elegant finish to a dinner party, or a quiet moment when you want something more than your standard latte. If you love egg-forward treats, you might also enjoy a savory egg bowl with a Korean twist like this quick Korean egg rice to pair alongside a sweet sip.

At a Glance

Prep Time: 5 minutes
Cook Time: 0 minutes (coffee brew time ~5 minutes)
Total Time: 10 minutes
Servings: 1 large cup (serves 1)
Difficulty Level: Easy — requires a whisk or hand mixer and basic coffee

Nutrition Highlights

Nutrition per serving (approximate):

Calories: 190 kcal
Protein: 6 g
Carbohydrates: 20 g (Sugars ~20 g)
Fat: 8 g
Saturated Fat: 3.6 g
Cholesterol: 185 mg
Sodium: 50 mg
Fiber: 0 g

These estimates are calculated from standard values for a large egg yolk and two tablespoons of sweetened condensed milk, combined with a shot of espresso (USDA FoodData Central averages and typical manufacturer nutrition for sweetened condensed milk). For guidance on safe egg handling and foodborne illness prevention see CDC recommendations on eggs and refrigeration practices. If you need a lower-calorie version, reduce the condensed milk or use a light condensed milk alternative and skim the egg yolk for a lower-fat approach.

Why You’ll Love It

There are a few irresistible reasons to make Vietnamese egg coffee:

Sensory joy: The contrast of hot, bold coffee and cold or room-temperature, silky whipped yolk creates a sensory play that feels indulgent without being heavy.
Nostalgia and ritual: In Hanoi, egg coffee is a pause—an intimate moment of care. Serving this at home invites that same warm ritual.
Quick but special: It takes only minutes to prepare, yet the result feels elevated—perfect for guests or for turning an ordinary morning into something memorable.

Method & Process

Ingredients:

2 shots of strong coffee (espresso or very strong brewed coffee)
1 large egg yolk (fresh)
2 tablespoons sweetened condensed milk
1 tablespoon vanilla extract
Sugar to taste (optional; start with 1/2 teaspoon)
Cocoa powder or ground cinnamon for topping (optional)

Optional ingredients and substitutions:

For a lighter version: use 1 tablespoon sweetened condensed milk + 1 tablespoon milk (or a low-fat condensed-milk alternative).
Vegan alternative: use aquafaba (chickpea brine) whipped with 2 tbsp sweetened condensed coconut milk or a sweetened plant-based condensed milk; the flavor will differ from traditional egg yolk.
Flavor twists: a pinch of cardamom or a splash of rum/coffee liqueur for an adult variation.

Step-by-step:

Brew two shots of strong coffee and set aside in a warmed cup.
In a mixing bowl, combine the egg yolk, 2 tablespoons sweetened condensed milk, and 1 tablespoon vanilla extract.
Whisk vigorously by hand or with an electric mixer until the mixture is pale, thick, and frothy (it should form soft peaks and be glossy). If you prefer it sweeter, add sugar to taste while whisking.
Pour the hot coffee into your serving cup.
Gently spoon the whipped egg mixture on top of the coffee so it floats like a creamy cap.
Sprinkle a light dusting of cocoa powder or cinnamon for garnish, if desired.
Enjoy—sip through the cream or stir a little to combine for a richer cup.

Practical tips:

Use very fresh eggs and, if serving to elderly, pregnant, or immunocompromised guests, consider using pasteurized eggs. The whipped yolk is not cooked and should be handled with care.
Whisk until light and airy—underwhipping yields a runny topping, while overwhipping can collapse the foam. Aim for soft peaks.
Pour coffee into a warmed cup to help keep flavors harmonious and extend the drink’s warmth.

Best Pairings

Light, buttery pastries like croissants or madeleines—these let the coffee’s richness shine.
For a savory contrast, try a simple open-faced sandwich or the earthy notes of avocado with eggs—this recipe pairs well with an avocado-egg stuffed portobello as a brunch duo: avocado-egg stuffed portobello mushrooms recipe.
Finish a Vietnamese meal with a small sweet bite—cheese cake or pandan-flavored sweets complement the drink’s texture.

Presentation tips:

Serve in a clear glass cup so guests admire the creamy top layer. Use a demitasse spoon for scooping the foam and sipping the coffee beneath.

How to Store

Room temperature: Not recommended to leave for more than 2 hours (per CDC guidance on perishable foods). The whipped egg topping contains raw egg yolk and should not be left at room temperature for extended periods.
Refrigeration: If you must store components, keep brewed coffee in a sealed container for up to 3–4 days in the fridge. The whipped egg mixture should be stored in an airtight container and used within 24 hours; discard if it develops off-odors or separation. Re-whip gently before serving if texture loosens.
Freezer: Not recommended. Freezing will ruin the texture of both the whipped egg mixture and the coffee.

Pro Tips & Tricks

Temperature contrast: For a classic Hanoi-style experience, serve the whipped egg slightly cooler than the coffee—this increases the textural contrast. Chill the bowl briefly before whipping to help stabilize the foam.
Use a fine-mesh sieve when dusting cocoa to create an even, elegant finish.
If you don’t have an electric whisk, a tight circular motion with a balloon whisk for 3–5 minutes will do the job—rest your arm if needed.
Pasteurized eggs are a safe option for those worried about raw eggs; they whisk similarly but may take a little longer to thicken.
For a more stable foam, add a tiny pinch of cream of tartar (1/16 tsp) when whipping the yolk—this helps hold the foam without changing flavor.

Creative Twists

Vietnamese iced egg coffee: Let the whipped yolk cool to fridge temp and float it atop chilled strong coffee poured over ice for a refreshing version.
Mocha egg coffee: Stir 1/2 teaspoon of good-quality cocoa into the whipped yolk for a chocolate-laced crown.
Cardamom & orange: Add a pinch of ground cardamom to the coffee and a little orange zest to the whipped yolk for a fragrant, citrusy profile.
Vegan suggestion: Whip aquafaba (the liquid from a can of chickpeas) with sweetened condensed coconut milk and use a robust brewed coffee for a plant-based take.

Recipe Q&A

Q: Can I use whole egg instead of just the yolk?
A: Traditional recipes use only the yolk for that custard-like richness. Using the white will change the texture and flavor; whites can be whipped separately into a meringue-style foam, but that’s a different preparation.

Q: Is the raw egg safe to eat?
A: Many enjoy this tradition safely, but raw eggs carry some risk. Use pasteurized eggs and follow safe handling (refrigerate promptly). CDC guidance on egg safety is a helpful reference for higher-risk diners.

Q: How can I fix a runny whipped yolk?
A: Whisk longer until the mixture becomes pale and thick; chilling the bowl can help. If it still won’t hold, a small amount of cream or mascarpone folded in can stabilize the texture.

Q: Can I make this ahead for a party?
A: Prepare the coffee in advance and chill it; whip the yolk shortly before serving for best texture. The whipped yolk can be made up to a few hours ahead and kept cold, but fresh-whipped yields the best experience.

Conclusion

I hope this guide inspires you to try making Vietnamese egg coffee at home—its creamy, bittersweet personality is an instant conversation starter and a lovely way to elevate your coffee routine. For a classic, step-by-step take on the traditional method, see this helpful authentic Vietnamese egg coffee guide, and if you want another approachable recipe for comparison, check out this Easy Recipe for Vietnamese Egg Coffee from Legal Nomads. Share your photos and notes—I’d love to hear how you make this recipe your own.