How to Make Vietnamese Egg Coffee Step by Step — a clear, friendly guide to the recipe and tools you need. See the key ingredients like eggs and sweetened condensed milk and tools like a phin filter, whisk, cups, and spoons. Learn how to brew strong coffee, whip yolks into glossy foam, check texture, and fix common issues. You’ll also get tips on best beans like dark roast and Robusta, easy variations, simple vegan swaps, and safe serving notes (use pasteurized eggs if you prefer) so you can make and enjoy egg coffee with confidence.
Key Takeaway
- Use strong hot coffee or espresso so your drink tastes bold
- Separate and use the egg yolk for creamy, rich foam
- Whip the yolk with sweetened condensed milk until light and frothy
- Pour coffee, then spoon the whipped egg foam on top and enjoy right away
- Adjust sweetness and whisk time to get your perfect foam
Ingredients and tools you need for Vietnamese egg coffee
You’ll want a clear picture of what you need. Vietnamese egg coffee is simple but each element matters: fresh egg yolks, sweetened condensed milk, and strong brewed coffee create the magic. The right tools — a phin filter (classic), a whisk or electric mixer, a sturdy cup, and a spoon — help you build the silky foam and balance the flavors.
Use quality basics and you’ll get far: dark roast or Robusta brewed slowly makes a bold base; condensed milk adds sweetness and body; eggs give the custardy foam. Small flavor touches like a pinch of cinnamon or a few drops of vanilla in the whipped yolk change the mood without making the method harder.
Tip: Use pasteurized eggs or heat the yolk mixture briefly over a double boiler if you’re worried about egg safety. Room-temperature yolks whip better and give richer foam.
Essential ingredients: eggs, sweetened condensed milk, and strong coffee
If you searched How to Make Vietnamese Egg Coffee Step by Step, this is where it starts. Use 1 large egg yolk per cup for a single serving — the whites aren’t used. Sweetened condensed milk is both sweetener and creamer; typically 1–2 tablespoons per cup depending on taste. The coffee should be strong and slightly bitter to cut through the sweet, silky foam; a dark roast or a Robusta blend works best.
Freshness matters. Pick fresh eggs and a condensed milk brand you like. For coffee, grind for a slow drip if using a phin; if not, a strong espresso or concentrated brew will work. Balance is key: too much condensed milk will overpower the foam; too little will taste flat.
| Ingredient | Typical amount (per cup) | Role in the drink |
|---|---|---|
| Egg yolk | 1 large | Creates creamy, velvety foam |
| Sweetened condensed milk | 1–2 tbsp | Sweetener and body |
| Strong coffee (phin brew or espresso) | 60–90 ml | Base, provides balance and bitterness |
In Hanoi, egg coffee is a little dessert and a little hello in a cup. — local coffee lovers
Tools you’ll use: phin filter, whisk or mixer, cups, and spoons
The phin filter is the classic choice — it brews slowly and gives a thick, concentrated coffee that mixes beautifully with the sweet foam. If you don’t have a phin, use espresso or a strong pour-over. A small whisk or electric hand mixer saves time and gives a more stable foam than stirring by hand. You’ll notice a glossy, pale ribbon form when the yolk is ready.
Choose a cup that holds heat well — ceramic or insulated glass work nicely. Use a long spoon for gentle layering and tasting. Simple tools keep the focus on the technique: pour carefully so the foam sits atop the coffee, and sip through the foam to enjoy the contrast.
Quick ingredient checklist to start making egg coffee
1 egg yolk, 1–2 tablespoons sweetened condensed milk, 60–90 ml strong coffee (phin or espresso), a phin filter or alternative, whisk or mixer, a heatproof cup, and a spoon.
How to Make Vietnamese Egg Coffee Step by Step — the basic brewing and assembly
Start by brewing a very strong base so the foam and condensed milk don’t drown the coffee. Use either a phin filter for an authentic cup or an espresso shot for a faster, bolder start. Keep your tools warm so the foam stays silky when you pour.
Whisk egg yolks with condensed milk (and a little sugar if desired) until the mix becomes pale and mousse-like. Spoon the foam on top of the hot coffee — sip through it, then stir if you want the drinks to marry. The contrast of bitter coffee and rich foam is the hallmark of cà phê trứng.
Try it both hot and cold. For hot, pour coffee into a warmed cup and ladle foam on top. For iced, pour the coffee over ice and float the foam slowly so it settles. Use dark roast or a Vietnamese Robusta blend in the phin for a classic profile.
“In Hanoi, we serve it slow — you drink the foam first, then the coffee warms the rest of the cup.” — a street-barista I met on my first trip
Brew strong coffee with a phin or espresso machine for best flavor
If you use a phin, preheat the metal filter and cup with hot water. Add 2 tablespoons (about 10–12 g) of finely to medium-ground Vietnamese coffee, tamp lightly, pour a splash of hot water to bloom for 15–20 seconds, then fill and let it drip (about 4–6 minutes). The phin yields a round, bold cup that pairs well with the sweet foam.
With an espresso machine, pull a double shot (about 18–20 g) and aim for a 25–30 second extraction. Use water just off the boil (~93–96°C). Strong, concentrated coffee is key because the foam and condensed milk add sweetness and richness; you want a bitter backbone to balance them. For technical tips on getting the extraction right, see this Brewing guide for strong, balanced extraction.
Whip egg yolks, sugar, and condensed milk until thick and frothy (how to whip egg coffee foam)
Separate 1 egg yolk per cup and add 1–2 tablespoons sweetened condensed milk plus 1 teaspoon sugar (adjust to taste). Whisk vigorously by hand for 3–5 minutes or use an electric mixer for 1.5–3 minutes. Aim for a pale, thick foam that holds soft peaks and looks glossy — that’s the texture that floats and gives the creamy first sip.
If you’re worried about raw eggs, use pasteurized yolks or gently cook the yolks over a bain-marie while whisking to reach 70°C (158°F) — this keeps the foam stable and reduces risk. Pasteurized yolks preserve the classic flavor best; substitutes like aquafaba will change taste and texture.
Step-by-step timing guide for each stage
Start the coffee and whip the eggs at the same time so the foam is fresh when the coffee is ready.
| Stage | Time (approx.) | What to do |
|---|---|---|
| Prep | 1–2 minutes | Warm cup, measure coffee and yolks |
| Brew | 4–6 min (phin) / 25–30 sec (espresso) | Brew strong coffee |
| Whip | 2–5 minutes | Whisk yolks, condensed milk, sugar to pale, thick foam |
| Assemble | 30–60 seconds | Pour coffee, float foam, serve |
Mastering the foam: how to whip egg coffee foam and get the right texture
You want foam that floats like a soft cloud and holds its shape on hot coffee. Start with room-temperature yolks and a clean, dry bowl. Add a pinch of salt to brighten flavor; a splash of condensed milk adds weight and silk.
Texture comes from how much air you fold in. Beat until the mix triples in volume and forms soft peaks that hold for a few seconds. If you go past glossy peaks into grainy curds, stop—overbeating will cause collapse when it hits hot coffee. Keep the foam slightly stiffer than whipped cream so it sits on the cup without sinking.
Pour hot, strong coffee or espresso into your cup first, then gently spoon the foam on top. The hot coffee will warm the foam a little and make your first sip a creamy marvel. If you plan to try How to Make Vietnamese Egg Coffee Step by Step, this foam technique is the heart of that method.
Whisk by hand or use an electric mixer — what you should expect
Hand whisking gives control and a slower, denser texture—expect 5–10 minutes. An electric mixer gets you there in 2–4 minutes with higher volume. Gradually increase speed to avoid splatter and check texture often to avoid overwhipping.
| Method | Typical time | Expected texture | Best for |
|---|---|---|---|
| Hand whisk | 5–10 min | Slightly denser, controlled peaks | Quiet kitchen, small batches |
| Electric mixer | 2–4 min | Lighter, higher volume, glossy | Fast results, larger batches |
Tip: If you use condensed milk in the foam, reduce added sugar. Condensed milk speeds up whipping and gives a silkier finish.
How you know the foam is ready: volume, glossy look, and stability
Volume: aim for about 2–3× the starting volume. It should lift and float above the rim for a moment when spooned.
Glossy look: the foam should shine like satin, indicating uniform bubbles.
Stability: the foam should wobble but keep shape for several minutes. If it collapses quickly, try slightly stiffer whipping or chill the bowl briefly and whip again.
Simple foam troubleshooting tips
- Flat foam: warm yolks, dry/clean bowl, or not enough whisking.
- Weeping foam: stop whipping and fold in a bit more condensed milk or sugar.
- Eggy taste: add vanilla or cinnamon, or whip a bit longer until it smells cleaner.
Choosing the best coffee beans and grind for egg coffee
Pick beans with deep chocolate and caramel notes so the cup feels full and warm against the creamy top. A heavier-bodied bean helps balance the foam’s sweetness; low high-end acidity prevents sharpness. Darker roasts and a touch of Robusta push the flavor toward classic Hanoi egg coffee.
Freshness matters but not ultra-bright, fruity beans—roast date within a month is fine. Look for flavors labeled round, toffee, or dark chocolate.
Why dark roast and Robusta blends work well for Hanoi egg coffee recipe
Dark roasts bring caramelized sugars and smoky edges that pair with the egg foam’s sweetness, while Robusta adds crema and a firmer backbone, preventing the drink from turning overly sweet. For background on Robusta and how it differs from Arabica when choosing beans, see this guide to Choosing dark roast and Robusta beans.
“In Hanoi, we drink it like a dessert and a pick-me-up at once,” said an old café owner. “You need coffee that speaks loudly so the foam can sing.”
Pick the right grind size to control extraction and bitterness (best coffee beans for egg coffee)
Grind size affects extraction. For a phin, use medium-coarse to medium to avoid overextraction. For espresso or Moka, use a finer grind but watch brew time. With AeroPress, medium grind and a shorter steep usually give balance.
| Brew method | Recommended grind | Why it helps | Quick tip |
|---|---|---|---|
| Phin filter | Medium-coarse to medium | Slow drip, steady extraction, less bite | Aim for 3–4 drops/sec after bloom |
| Espresso or Moka pot | Fine to fine-medium | Concentrated, rich flavors | Tighten dose if crema is thin |
| Immersion (AeroPress) | Medium | Controlled steep, balanced body | Shorter steep for brighter cup |
How to taste-test beans for egg coffee
Smell the beans, brew a small black cup, and taste for body, chocolate notes, and acidity. Make a mini egg foam (one yolk, a teaspoon condensed milk) and float a spoon on the black cup to test balance. If the coffee feels thin under the foam, choose a darker or slightly Robusta blend; if too bitter, try a lighter roast or coarser grind.
Traditional methods and creative variations you can try
Cà phê trứng from Hanoi is the classic: dark coffee topped with thick, sweet yolk foam. The difference between cafés is often in the brew method (phin vs. espresso), the foam’s airiness, and condensed milk amount. Keep the egg foam central and tweak small variables—brew strength, sweetness, spices—to make it yours.
The traditional cà phê trứng method from Hanoi and what makes it unique
In Hanoi, they whip yolk with condensed milk until pale and thick, then combine it with very strong coffee so the foam warms but stays afloat. The interplay of temperature, texture, and contrasting flavors is what elevates the drink.
Tip: Whip the yolk and condensed milk until it holds a ribbon when the whisk lifts. That texture is the magic.
Cold, iced, and flavored variations you can make at home (how to make egg coffee at home)
For iced versions, whip the yolk and chill it before layering over cold brew or chilled espresso. Spoon the foam over ice or blend for a frappe. Add cocoa, cinnamon, vanilla, or orange zest for flavor notes. Use pasteurized eggs or vegan substitutes (aquafaba, coconut cream) if you prefer.
| Variation | Coffee base | Egg treatment | Serving suggestion |
|---|---|---|---|
| Traditional Hot Hanoi | Strong drip or phin | Whipped yolk condensed milk | Small cup, sip through foam |
| Iced Egg Coffee | Cold brew or chilled espresso | Chilled whipped yolk | Tall glass, ice, spoon foam on top |
| Blended Frappe | Espresso ice | Whip then blend or blend whole | Tall, straw, garnish cocoa |
| Vegan / Egg-free | Cold brew | Aquafaba or whipped cream | Similar presentation, lighter foam |
Notes on keeping tradition while trying new versions: respect the core — strong coffee plus rich, sweet foam. If you change ingredients, keep the balance of bitter, sweet, and creamy.
Vegan alternatives and safety tips so you can enjoy egg coffee safely
You can make an egg-coffee-like drink without eggs. Aquafaba, coconut cream, and silken tofu give different textures — airy, rich, or silky. Try small tweaks first: switch the foam, keep coffee bold, and tweak sweetener.
Aquafaba (liquid from canned chickpeas) whips to meringue-like peaks and makes a light top; learn more about How to use aquafaba as substitute. Coconut cream (chilled solids) whips into rich, dense foam. Silken tofu blended with sweetener makes a silky mousse. For condensed-milk swaps, use sweetened coconut milk or a reduced coconut milk syrup.
If you like tradition but worry about raw eggs, pasteurized eggs are the easiest swap; see CDC Guidance on egg safety and pasteurization. Hot coffee poured over whipped yolk reduces risk but doesn’t fully cook the yolk, so vulnerable people should avoid raw eggs.
Plant-based substitutes for yolk foam and condensed milk alternatives
Aquafaba (liquid from canned chickpeas) whips to meringue-like peaks and makes a light top. Coconut cream (chilled solids) whips into rich, dense foam. Silken tofu blended with sweetener makes a silky mousse. For condensed-milk swaps, use sweetened coconut milk or a reduced coconut milk syrup.
| Substitute | Best for | Texture | Flavor note | Quick tip |
|---|---|---|---|---|
| Aquafaba | Yolk foam | Airy, meringue-like | Neutral | Whip chilled aquafaba with sugar to stiff peaks |
| Coconut cream | Foam or cream | Rich, dense | Coconutty | Chill can, scoop solids, whip with sugar |
| Silken tofu | Foam/crema | Silky, mousse-like | Mild | Blend with sweetener and vanilla until smooth |
| Sweetened condensed coconut milk | Condensed milk swap | Thick, syrupy | Sweet, caramel-like | Use 1:1 for recipes calling for condensed milk |
Food safety: use pasteurized eggs or proper storage and serving practices (how to serve Vietnamese egg coffee)
Buy pasteurized eggs or pasteurize yolks at home to lower bacterial risk; for official handling and storage recommendations, consult the USDA’s USDA tips for safe egg handling and cooking. Traditional preparation often uses raw yolk whipped with sugar and poured over very hot coffee; that heat helps but doesn’t fully cook the yolk. For pregnant people, the elderly, young children, or immunocompromised, skip raw eggs and use a vegan substitute.
Handle everything cleanly: crack eggs into a separate bowl, keep whipped foam chilled until serving, and combine only when ready. Store leftover components in the fridge and use within 24 hours. Discard any egg- or cream-based mix left at room temperature for more than two hours.
Tip: Whip aquafaba to stiff peaks, add a splash of vanilla, and spoon it on hot coffee for a vegan egg-coffee look and mouthfeel that holds up well.
Serving temperature and storage safety reminders
Serve egg coffee hot and fresh — the foam tastes best right away. If you must save components, refrigerate them separately and use within 24 hours. Reheat the coffee gently; don’t boil the foam.
Conclusion
You’ve got the blueprint: bold strong coffee (dark roast or a touch of Robusta), a whipped egg yolk foam sweetened with sweetened condensed milk, and the right tools — a phin filter or espresso, a whisk or mixer, a warm cup. Follow the rhythm: brew, whip, assemble. Pour the coffee, float the glossy foam, and sip through a little velvet.
If you searched How to Make Vietnamese Egg Coffee Step by Step, practice the foam technique and adjust sweetness, grind, and whip time until the cup sings to your taste. Keep safety in mind — use pasteurized eggs or try aquafaba or coconut cream for a vegan twist — and tweak until it’s your own. Go on — give it a whirl. Make it hot, make it iced, make it yours.
For more recipes, tips, and cozy kitchen guides, head over to https://guiabebefeliz.com and explore more articles.
Rafael Souza is a digital marketing specialist and passionate coffee enthusiast. He founded Guiabebefeliz to share practical, easy-to-follow guides for making great coffee at home without needing professional barista skills. His mission is to help readers enjoy better coffee experiences, one cup at a time.
