Here at Tonkin Coffee, we’re often asked what makes egg coffee so special. It all comes down to simple egg coffee Vietnam ingredients—fresh egg yolk, strong coffee, and creamy condensed milk—blended with care into a smooth, comforting drink.
The Fascinating Story Behind Vietnamese Egg Coffee
Every great drink has a story, and Vietnamese egg coffee, or Cà Phê Trứng, has one of the most compelling. It was created in 1946 by a man named Giang, a bartender at Hanoi’s Sofitel Legend Metropole hotel. During a time when milk was scarce, Giang used his ingenuity to find a substitute for the usual creamy foam. He turned to a surprising ingredient: egg yolks.
He whipped them with sugar and condensed milk, creating a rich, frothy topping that mimicked the texture of milk foam. The result was a masterpiece—a drink that was both decadent and comforting, instantly becoming a hit. While many cafes now serve their own versions, the original family recipe remains a closely guarded secret, passed down through generations. It’s a beautiful example of how ingenuity and a little creativity can turn a simple necessity into something truly special.
The Essential Ingredients for a Perfect Cup
To make an authentic cup of egg coffee at home, you don’t need a complicated list of ingredients. In fact, its simplicity is part of its charm. You only need four key components. This is how to make Vietnamese egg coffee the right way.
1. Strong Vietnamese Robusta Coffee
This is the foundation of your drink. Don’t be tempted to use your usual espresso beans. The strong, bold, and slightly bitter profile of Vietnamese Robusta coffee is what provides the perfect counterpoint to the sweet egg cream. It has a lower acidity and a higher caffeine content than Arabica, giving it the robust flavor needed to stand up to the richness of the egg foam.
The traditional method involves using a Vietnamese phin filter. This small, metal drip filter sits atop your glass, slowly brewing a strong, concentrated coffee. The ritual of the slow drip is as much a part of the experience as the drink itself.
2. Fresh Egg Yolks
This is the star of the show. The egg yolks are responsible for that signature creamy, velvety foam that floats beautifully on top of the coffee. You’ll need to separate them from the whites, as the whites can make the foam taste watery and a bit “eggy.”
For best results, always use the freshest eggs you can find. Fresh eggs whip up into a thicker, more stable foam. A tiny pinch of salt can also help stabilize the egg mixture and bring out its natural flavors, creating a richer, more balanced cream.
3. Sweetened Condensed Milk
The unsung hero of many Vietnamese desserts, condensed milk serves a dual purpose here. First, it provides the primary sweetness needed to make the egg foam delicious. Second, its thickness and syrupy texture give the foam the body it needs to hold its shape and not simply dissolve into the coffee. It’s what allows for the stunning visual effect of two distinct layers: the dark coffee below and the golden cream above.
4. Sugar
While condensed milk provides a lot of sweetness, a little bit of granulated sugar is often used to help whip the egg yolk into a thick foam. When combined with the condensed milk and whipped vigorously, it helps create that signature fluffy, almost mousse-like consistency.
Step-by-Step: The Simple Recipe for Home Baristas
Now, let’s put these ingredients to good use. Follow this egg coffee recipe Vietnamese style to craft your own perfect cup.
Step 1: Brew Your Coffee
- Place 2-3 teaspoons of ground Vietnamese Robusta coffee into your phin filter.
- Gently tamp it down with the press.
- Pour a small amount of hot water (about 2 tablespoons) into the filter to allow the coffee to “bloom” for 20-30 seconds.
- Fill the filter with hot water (about 100ml) and place the lid on top.
- Let the coffee slowly drip into your glass. The drip process should take about 5-7 minutes.
Step 2: Prepare the Egg Cream
- While your coffee is brewing, separate one egg yolk from the white and place the yolk in a small, deep bowl.
- Add 2-3 teaspoons of sweetened condensed milk and 1 teaspoon of sugar to the bowl.
- Using a hand whisk or a small electric mixer, whip the mixture for about 5-7 minutes. You are looking for a light, airy, and pale yellow cream that holds its shape. It should look and feel like a frothy mousse.
Step 3: The Art of Assembling
- Once your coffee has finished dripping, it’s time to assemble.
- Gently spoon the whipped egg cream on top of the hot coffee. Be careful not to mix it in.
- For an extra touch, you can sprinkle a little cocoa powder or coffee grounds on top for garnish.
Step 4: The Final Touch
- The secret to enjoying egg coffee is serving it in a small bowl of hot water. This keeps the coffee warm and prevents the delicate egg foam from sinking.
Tips for the Perfect Cup, Every Time
After making countless cups of egg coffee, I’ve learned a few tricks along the way.
- Mind the Temperature: The hot coffee is what helps the egg cream stay light and fluffy. Make sure your coffee is freshly brewed and hot when you add the cream.
- Whip It Good: Don’t be afraid to whip the egg mixture for a long time. The more air you incorporate, the lighter the foam will be. You’ll know it’s ready when it forms soft peaks, like a meringue.
- Start with Quality: The quality of your ingredients directly impacts the final taste. Invest in good quality Vietnamese coffee beans and fresh eggs.
- The Balancing Act: If your coffee is too bitter, you can add a little more condensed milk to the foam. If it’s too sweet, a stronger coffee base will balance it out. Experiment to find your perfect ratio.
Discover the Authentic Experience at Tonkin Coffee
While mastering the art of making egg coffee at home is a rewarding journey, there’s nothing quite like experiencing the real deal from a place that cherishes tradition and perfects its craft. For a truly authentic taste, we invite you to Tonkin Coffee, where we’ve brought a cozy corner of Hanoi to vibrant Saigon. We’re confident you’ll find that we serve the best egg coffee in Vietnam.
At Tonkin Coffee, our baristas are dedicated to their craft. With years of experience and a passion for perfection, they prepare each cup with great care and attention to detail. Forget the hassle of brewing and whipping; just come in, relax, and let us serve you a perfectly crafted cup of egg coffee. We have three distinct locations, each offering a unique atmosphere to suit your mood.
Contact us:
Tonkin Coffee
Tonkin Specialty Coffee
- Add: 91 Ly Tu Trong St, Ben Thanh Ward, District 1, Ho Chi Minh City, Vietnam.
- Hotline: 086 799 0125
Tonkin Garden Cafe
- Add: 135/50 Tran Hung Dao St, Ben Thanh Ward, District 1, Ho Chi Minh City, Vietnam.
- Hotline: 087 992 4691
Tonkin Egg Coffee
- Add: 1 Le Thi Rieng, Ben Thanh Ward, District 1, Ho Chi Minh City, Vietnam.
- Hotline: 0815 841 909
Nestled in the heart of Ho Chi Minh City, Tonkin Specialty Coffee is one of the best coffee shops to experience authentic Vietnamese flavors. From the iconic egg coffee and refreshing coconut coffee to bold Vietnamese coffee and the unique salt coffee, every sip is a journey into tradition. For non-coffee lovers, our Vietnamese matcha offers a gentle alternative. Pair your drink with a freshly baked banh mi or a buttery croissant, and savor the true taste of Vietnam in a setting inspired by folk culture and Indochine charm.