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–+ servings
Spoon dripping egg topping in glass cup of Vietnamese egg coffee.
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Vietnamese Egg Coffee (Ca Phe Trung)

Have you tried adding eggs to your coffee? This decadent Vietnamese Egg Coffee, or Ca Phe Trung, is like drinking warm tiramisu! It’s rich and creamy from the frothy egg topping with a bold kick of coffee for the perfect balance - dessert in a cup!
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: Vietnamese
Servings: 1 drink
Calories: 146kcal
Author: Mikha S.

Equipment

Ingredients

VIETNAMESE COFFEE:

EGG:

  • 1 egg yolk
  • 1 teaspoon honey
  • 1 tablespoon condensed milk
  • ¼ teaspoon vanilla
  • 1/8 teaspoon salt

GARNISH (OPTIONAL):

  • Cocoa powder

Instructions

  • Place the phin filter on top of a mug and scoop the coffee grounds into the filter in an even layer. Be careful not to shake the filter so coffee grounds don’t spill into the mug.
  • Gently press the coffee grounds in the filter - don't pack the coffee grounds too firmly because it turns the coffee bitter. Pour about a tablespoon of boiling water onto the coffee grounds and wait for about 5 seconds to allow the coffee grounds to “bloom”.
  • Pour about a tablespoon of boiling water onto the coffee grounds and wait for about 5 seconds to allow the coffee grounds to “bloom”.
  • Slowly pour the boiling water over the coffee. Wait for about 5 minutes, or until the coffee finishes dripping. Set aside.
  • In a mug or small bowl, add egg yolk, honey, condensed milk, vanilla extract, and salt. Whisk until light in color and soft peaks are created (about 5 minutes). You'll know it's ready if you drop a small amount in a glass of water & it immediately floats to the top. If it doesn't, whisk longer.
  • To assemble, remove phin filter from coffee mug once it's stopped dripping, then pour on the egg topping. Garnish with a sprinkle of cocoa powder if you’re feeling fancy. Serve & enjoy immediately with a spoon. Scoop all the layers by the spoonful for a tiramisu-like flavor, or mix then enjoy!

Notes

  • Vietnamese Coffee: My fave brand to use is Cafe du Monde because it's bold in flavor and super easily accessible and affordable! I also list more popular coffee brands & their flavor profiles in my Vietnamese Coffee recipe. 
  • Condensed Milk: It's important NOT to skimp on the condensed milk because it helps thicken up the egg topping!
  • My Fave Whisking Tools: This immersion blender with multiple attachments is quick & SUPER helpful in the kitchen since it's multi-purpose! A hand mixer or handheld frother works too.
  • Making Bulk Coffee: Use a french press to brew your coffee! Bring water to off the boil, pour coffee grounds into the french press, and pour just enough water to cover the coffee. Allow it to bloom for about a minute, then pour remaining water & steep for about 4 minutes. 
  • Enjoy Immediately: The egg cream will blend with the coffee over time, so it's best to enjoy it immediately!
  • Iced Version: If you prefer an iced egg coffee, combine the coffee and ice before adding the egg topping. 

Nutrition

Serving: 1drink | Calories: 146kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 201mg | Sodium: 333mg | Potassium: 99mg | Fiber: 0.01g | Sugar: 17g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg