Vietnamese Egg Coffee (Cà Phê Trứng)

Recommended coffee

Grind size: Medium to medium-coarse for phin

Tools

  • Phin

  • Handheld mixer OR hand whisk

  • Bowls

  • Measuring spoon

Have questions? Ask us at hello@vncapheproject.com 

With the cà phê trứng (Vietnamese Egg Coffee) taking over the ‘Gram lately, we decided to recreate this beautiful drink, both aesthetically and flavor-wise. Hopefully, this would bring some familiar vibes of the legendary Giảng Café and alleviate your nostalgia for the busy streets of Hanoi. To those who have never had Vietnamese egg coffee before, let us know if it has become your new favorite morning treat after trying our recipe!


INGREDIENTS

  • 25 gram (.88oz) medium grind coffee

  • 2 eggs

  • 2 tbsps condensed milk

  • Cacao powder

INSTRUCTIONS

  1. Prep your coffee by using the Vietnamese coffee filter (phin). The brew time takes about 8-10 minutes. You may refer to our previous tutorial on how to brew in phin here. 

  2. For this recipe, we create a new blend out of our No. 4 La Viet Bold and No. 5 Republic Blend 50/50, using ratio 1:1. Feel free to adjust the proportion or simply use any medium-dark and dark roast for the best experience.

  3. Separate 2 egg yolks. Set the egg whites aside as we’ll need them later.

  4. Add 2 tablespoons of condensed milk to the egg yolks. Substitute with coconut condensed milk or mix coconut cream and coconut sugar together if you want a dairy-free and Paleo-friendly version.

  5. Whisk the egg yolks mixture at high speed for about 3-4 minutes. Let’s call it Mixture A.

  6. Whip the egg whites on low speed until they become foamy and frothy. Then set to high speed and stop when stiff peaks are formed.

  7. Mix 2 tablespoons of whipped egg white to Mixture A and we get Mixture B.

  8. Pour the golden Mixture B over your hot or iced coffee.

  9. Dust some cacao powder on top to garnish.

Now, your drink is ready but don’t stir it yet. Start with the creamy egg custard first and another sip of rich, intense black coffee. Then gently disturb the surface with a spoon to meld all the layers together. 

Sit back, close your eyes, and let the egg coffee melt in your mouth with its smooth and luscious sweetness. 

recipeAndrea Ngorecipe, brew guide, drink1 Comment