How to make Egg Foam for coffee at home – No fail, no eggy smell

Creating a stable, silky topping becomes much easier once you understand how to make egg foam for coffee the right way. Although the mixture of egg yolk and condensed milk seems simple, the real success depends on temperature control, whipping technique, and ingredient freshness. This guide breaks the process down into clear steps and shows how Tonkin Coffee consistently turns this delicate method into a smooth, reliable craft.

What is egg foam for coffee and why is it special?

Egg foam is a sweet, creamy topping made from whipped egg yolk and condensed milk, originally associated with Vietnamese egg coffee. It stands out because it creates a custard-like texture that balances strong coffee, offering a warm, aromatic and uniquely Vietnamese experience.

Egg foam — flavor and cultural appeal

Egg foam is a creamy, dessert-like topping made from whipped egg yolk and condensed milk. It’s warm, smooth, gently sweet, and blends beautifully with robust Vietnamese coffee. This cozy, custard-like layer is also tied to Vietnamese culture.

Travelers who wonder where is egg coffee a local specialty often discover its origins in Hanoi, where the drink was first created before becoming beloved nationwide.

Coffee and egg — are they actually a good match?

The idea of mixing eggs with coffee may feel unusual, leading many to ask can we have coffee and egg together. Once the yolk is whipped into a silky, stable cream, it pairs surprisingly well with bold robusta coffee. The sweetness of the foam rounds out the bitterness of the brew, creating a balanced, harmonious cup.

How do you make smooth, stable egg foam at home?

If you’re learning how to make Vietnamese egg coffee, the first step is mastering the foam. The key is to whisk the yolk with condensed milk until it becomes thick and velvety, then gently spoon it over strong, freshly brewed coffee.

Step 1 — Separate the egg yolk cleanly

• Crack gently and transfer yolk between shell halves.
  
• Ensure zero egg white remains.
  
• Use a clean, dry bowl and room-temperature yolk.
  

This prevents eggy smell and improves whipping stability.

Step 2 — Mix the ingredients

Combine yolk, condensed milk, and optional sugar or vanilla.

• Sugar helps with structure
  
• Condensed milk creates sweetness and body
  

Step 3 — Whip until pale and thick

Use an electric mixer or milk frother for 3–7 minutes. The foam is ready when:

• Pale yellow
• Thick and glossy
• Holds soft peaks

Quick test for readiness

Drop a small spoonful into a cup of water.
→ If it floats, the foam is perfect.

Step 4 — Prepare the coffee base

Brew strong hot coffee or a shot of espresso.
Dark robusta works well because its intensity cuts through the sweetness.

Step 5 — Assemble the drink

1. Pour hot coffee into a warm cup.
2. Top with the whipped egg foam.
3. Add cocoa or cinnamon if desired.

The drink should show two distinct layers that blend smoothly with each sip.

Food safety and pasteurization

Because the recipe uses raw yolk, pasteurizing is a safe option:

• Heat eggs in-shell at 140°F (60°C) for 3–5 minutes
• Or warm the yolk mixture over a double boiler to 160°F (71°C)

How does Tonkin Coffee elevate Vietnamese egg coffee?

Tonkin Coffee refines egg coffee by preparing fresh egg foam daily, selecting robusta beans grown through improved farming practices, and pairing the drink with a perfectly baked croissant, turning a simple beverage into a crafted experience.

Fresh, carefully handled egg foam

Tonkin Coffee prepares egg foam fresh every day, never using industrial mixes.
The baristas carefully control:

• Temperature
• Smell removal
• Sweetness balance
• Texture softness

The result is a foam that is light, airy, mildly sweet, and completely free of eggy odor.

The story inside 15ml of coffee

Beneath the foam is a shot of robusta espresso representing two decades of improved farming, harvesting, and roasting practices from Vietnamese growers.
This investment in bean quality ensures:

• Depth of flavor
• Clean aroma
• Perfect harmony with the sweet custard foam

When the foam melts slightly into the espresso, the cup becomes a balance of bitterness, sweetness, and warmth.

The signature pairing: egg coffee and croissant

Tonkin Coffee enhances the experience by serving egg coffee with a fresh, buttery croissant.
Customers enjoy:

• Dipping the croissant into the foam
• Letting the warm layers absorb the cream
• Experiencing a harmonious sweet, buttery, bitter combination

This combination turns egg coffee from a drink into a small ritual.

Tonkin Coffee – 3 District 1 locations

Tonkin Coffee offers egg coffee along with a full menu of Vietnamese coffee drinks. All three branches are easy to reach in District 1, each with a different atmosphere but the same commitment to quality.

Tonkin Specialty Coffee (Ly Tu Trong Street):

This location stands out for its warm, intimate, away ambiance perfect for those who want to enjoy their coffee away from the city buzz. 

Tonkin Garden Café (Tran Hung Dao Street):

The soothing, nature-inspired setting makes it a favorite place to unwind, read, or relax after a long day. It’s where you can slow down, breathe, and enjoy your drink in a peaceful garden atmosphere.

Tonkin Egg Coffee (Le Thi Rieng Street):

Designed with a warm, nostalgic charm, this location offers a cozy environment reminiscent of traditional Saigon coffee culture. 

Visit Tonkin Coffee Today!

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