Vietnamese Egg Coffee

By
Pete Scherer
ghi
Pete Scherer
Pete Scherer is a cook and baker with a decade of experience across many facets of the Southern California food scene.
Learn about The Spruce Eats' Editorial Process
Updated on 03/29/22
Tested by
Danielle Centoni
Danielle Centoni
Tested by Danielle Centoni

Danielle is a James Beard Award-winning food writer and editor based in Portland, Oregon.

Learn about The Spruce Eats' Editorial Process
Vietnamese Egg Coffee

The Spruce / Sonia Bozzo
Prep: 15 mins
Cook: 0 mins
Brew Time: 5 mins
Total: 20 mins
Servings: 4 to 6 servings
Yield: 4 cups
Nutrition Facts (per serving)
117 Calories
5g Fat
14g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 117
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 11%
Cholesterol 101mg 34%
Sodium 64mg 3%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 0%
Total Sugars 14g
Protein 5g
Vitamin C 1mg 3%
Calcium 91mg 7%
Iron 0mg 2%
Potassium 127mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

To the average Westerner, the thought of a cup of coffee mixed with any bit of egg might sound odd, and possibly unpleasant. But coffee with eggs is not uncommon in other cultures as adding them to coffee makes a rich and delicious beverage, ideal for a pick-me-up and a flavorful boost of energy. The Vietnamese take on this treat makes for a dessert coffee, a silky concoction comprised of a sweet eggy foam floating atop of a cup of dark brew. Imagine a tiramisu in beverage form, and you will likely get pretty close to the vibe of a good egg coffee. Just a few minutes of work might make you a believer in egg coffee as its delicious flavor and texture might make your morning coffee look in need of that oomph.

Norwegians and the Swedish have their version, mixing the eggs and shells with the ground coffee and boiling it with water. For the Vietnamese version, "custard coffee" might be more accurate, as this thick, strong, and dark coffee is topped with a sweet, light, and airy foam of egg yolk and condensed milk. The opposing flavors and textures are what make the egg coffee a favorite, so using a strong brew is recommended, as is beating the yolks and condensed milk to an airy foam.

0:51

Click Play to See This Energizing Vietnamese Egg Coffee Come Together

"I already loved Vietnamese coffee. It's like coffee candy in liquid form. This recipe beats a couple egg yolks into the condensed milk, making it even more luxurious. The topping is thick and creamy, and it sweetens and enriches the coffee as you sip. If you like regular dark roast coffee, this recipe works great." —Danielle Centoni

Vietnamese Egg Coffee Tester Image
A Note From Our Recipe Tester

Ingredients

For the Foam:

  • 2 large egg yolks

  • 1/2 cup sweetened condensed milk

  • 1 teaspoon pure vanilla extract

For the Coffee:

  • 2 ounces (60 grams) French roast coffee, finely ground

  • 4 1/8 cups hot water

  • Cocoa powder, optional

Steps to Make It

Make the Eggy Foam

  1. Gather the ingredients.

    Vietnamese Egg Coffee ingredients

    The Spruce / Sonia Bozzo

  2. Combine the egg yolks, condensed milk, and vanilla in the bowl of a stand mixer. Beat with the wire whisker on high for about 10 minutes. The appearance should be similar to a cake batter, not especially frothy.

    Combine the egg yolk, condensed milk, and vanilla in a mixer

    The Spruce / Sonia Bozzo

  3. To test for the right consistency, spoon a small amount of the foam on top of a glass of water. If it floats it has the right consistency. If not, whip it for a few more minutes.

    Egg foam in a glass of water

    The Spruce / Sonia Bozzo

Assemble the Egg Coffee

  1. Brew the coffee according to your preferred method. Reserve about half a cup for later use.

    Coffee in cups

    The Spruce / Sonia Bozzo

  2. Divide the remaining brewed coffee among 4 to 6 cups. If desired, set each cup in a small bowl of hot water to prolong the warmth of the coffee.

    Coffee in glasses resting in bowls of hot water

    The Spruce / Sonia Bozzo

  3. Gently spoon some of the whipped egg foam onto the top of each coffee, 1 to 2 tablespoons per cup.

    Egg foam and coffee in glasses

    The Spruce / Sonia Bozzo

  4. Pour a bit of the reserved coffee through the foam in each cup. Dust with cocoa powder if desired. Serve immediately.

    Vietnamese Egg Coffee dusted with cocoa powder

    The Spruce / Sonia Bozzo

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.

Where did egg coffee come from?

The first egg coffee was created by a man named Giảng in the 1940s during a shortage of fresh milk, the preferred coffee mixer at the time. Deprivation fired up Giảng’s creativity, and the scrumptious, popular result endures today. Go to Vietnam and you will encounter this rich, caffeinated beverage confection in the bustling urban quarters of Hanoi, where the storied Cafe Giảng makes the one true traditional version.

Strong Coffee Is Key

Traditional Vietnamese coffee drippers have a slow and steady drip, which extracts every last bit of the French roast intensity. The result is almost syrupy. If you do not have a Vietnamese dripper, an espresso shot is your best alternative, although a French press is a good option, too. Regular drip machines yield a watered-down version, less bold and flavorful, but enough if you are not a fan of strong coffee.