🇻🇳 Vietnam · Drinks
Vietnamese Egg Coffee
By eatmundo · August 4, 2026
A rich, velvety Hanoian specialty that tastes like liquid tiramisu. The egg yolk creates a thick, custard-like foam that perfectly balances the bold coffee.
Ingredients
check them off as you prepareHow to Make It
- 1
In a small glass bowl, add 2 egg yolks and 3 tbsp of condensed milk.
- 2
Use a handheld electric whisk or a vigorous manual beater to whip the yolks for 3-5 minutes.
- 3
Continue whisking until the mixture turns pale yellow and thickens into a creamy, mousse-like consistency.
- 4
Add 0.5 tsp of vanilla extract into the foam and whisk for another 30 seconds to incorporate.
- 5
Brew 60 ml of strong Vietnamese coffee using a traditional phin filter or an espresso machine.
- 6
Pour the hot coffee into a pre-warmed cup, ensuring the coffee is fresh and very hot.
- 7
Gently spoon the whipped egg foam over the top of the coffee until the cup is full.
- 8
Serve immediately while the contrast between the hot coffee and cool foam is at its peak.
Frequently Asked Questions
Can I use raw eggs?+
Yes, the intense heat of the coffee partially cooks the foam upon contact, but ensure you use high-quality pasteurized eggs for safety.
What type of coffee is best?+
Robusta beans are traditional because their deep, nutty, and bitter profile cuts through the sweetness of the egg foam.
How do I prevent the egg smell?+
The key is adding vanilla extract and whipping the yolks until they reach a very stiff, airy stage to remove the raw scent.
Can I serve it iced?+
While traditional egg coffee is served hot, you can pour it over ice, though it changes the texture of the foam significantly.
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