When it comes to unique and delicious coffee drinks, Vietnamese egg coffee definitely stands out.
Known locally as Cà Phê Trứng, this creamy, sweet, and velvety beverage combines strong Vietnamese coffee with an unexpected ingredient: egg yolks. Yes, really!
But don’t let that scare you off! Vietnamese egg coffee has charmed coffee lovers (us included) for decades, and its rich, dessert-like texture is what makes it so unforgettable.
The History of Vietnamese Egg Coffee
Vietnamese egg coffee was created in the 1940s in Hanoi by a bartender named Nguyen Van Giang, who worked at the Sofitel Legend Metropole Hotel. Due to a milk shortage during wartime, he whipped egg yolks with sugar as a substitute and it turned out to be a genius move.
He eventually opened his own café, Café Giảng, where egg coffee remains a must-try item to this day.
What’s in Vietnamese Egg Coffee?

Traditional egg coffee is made with just a few ingredients:
- Strong robusta coffee (typically brewed using a phin filter)
- Egg yolks
- Sweetened condensed milk
- Sometimes a bit of sugar or vanilla extract
The egg yolks are whipped with sweetened condensed milk (and sugar or vanilla, if used) until they become thick and frothy, almost like a custard or soft meringue. This mixture is then spooned over a small cup of hot coffee, creating a beautiful two-layer drink: dark coffee on the bottom, silky cream on top.
Why Is It So Creamy?
The creaminess of Vietnamese egg coffee comes from the emulsification of the egg yolk and sweetened milk. When whipped properly, the yolks trap air and become smooth, airy, and rich. The sweetness of the condensed milk balances out any eggy taste, leaving behind a flavor that’s more like tiramisu or melted ice cream than anything savory.
The texture is incredibly luscious: think latte foam meets dessert custard. It’s no wonder people often describe Vietnamese egg coffee as a dessert in a cup.
How Is It Served?
Vietnamese egg coffee is typically served in small cups, often nestled in a bowl of hot water to keep it warm. In some cafés, it’s even chilled and served over ice as a decadent cold drink.
Whether hot or iced, it’s often enjoyed slowly with a spoon to savor the thick foam before sipping the bold coffee underneath.
Is Vietnamese Egg Coffee Safe to Drink?
Yes!
The egg yolks are very fresh and whipped thoroughly, and because they’re served immediately after preparation (and often over hot coffee), the risk of anything unsafe is extremely low. This is especially in reputable cafés or when made at home with quality ingredients.
That being said, you may still want to exercise some caution if you’re pregnant.
Where Can You Try Vietnamese Egg Coffee?

If you’re visiting Vietnam, especially Hanoi, you’ll find egg coffee in many cafés, both traditional and modern. Café Giảng, the birthplace of egg coffee, is still one of the most famous spots to try it.
Outside Vietnam, more Vietnamese cafés and coffee bars around the world are starting to feature Cà Phê Trứng thanks to its growing popularity.
Can You Make It at Home?

Absolutely! Here’s a simple recipe for making your own egg coffee at home:
Ingredients:
- 1 egg yolk
- 2–3 tablespoons sweetened condensed milk
- 1 shot of strong coffee or espresso (preferably robusta)
Steps:
- Brew your coffee and pour it into a small cup.
- In a separate bowl, whisk the egg yolk and condensed milk until thick, pale, and creamy (using a hand mixer makes this easier).
- Gently spoon the egg mixture over your coffee.
- Serve warm and enjoy with a spoon or stir before sipping.
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