Drinks Nonalcoholic Drinks Coffee Cà Phê Trứng (Vietnamese Egg Coffee) This Hanoi-born coffee layers intensely brewed robusta with a plush whipped egg topping for a drink that’s equal parts bold and sweet. By Dylan Ettinger Dylan Ettinger Dylan Ettinger is a Los Angeles-based writer specializing in spirits, cocktails, and coffee with hands-on experience visiting distilleries and bars across the US, Europe, Mexico, and the Caribbean. Food & Wine's Editorial Guidelines Published on March 16, 2026 Save Rate PRINT Share Close Credit: Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Christina Daley Total Time: 15 mins Yield: 1 Jump to recipe Cà phê trứng, also known as Vietnamese egg coffee, was created in Hanoi in 1946 during a milk shortage, when egg yolks were whipped with sugar and condensed milk to replace fresh milk. The luxuriously creamy egg yolk mixture softens bold and robust dark-roast coffee. Cà phê trứng is typically made with Vietnamese robusta coffee, which is brewed through a phin, a traditional Vietnamese slow-drip coffee filter, to yield an intense brew more akin to espresso. To keep the coffee warm while it’s being consumed, a cà phê trứng mug is traditionally served inside a bowl filled with hot water. What Is Vietnamese Egg Coffee? Why Cà Phê Trứng works Vietnamese egg coffee is built on contrast: intensely brewed Vietnamese coffee beneath a plush, sweet foam. Brewing 2 1/2 tablespoons of robusta with just 1/2 cup hot water in a phin yields a dense, nearly espresso-strength base. The brief bloom ensures even extraction, while the slow drip produces a brew strong enough to hold its own against sugar and dairy. The topping relies on structure. Egg yolk, rich in fat and protein, whips into a stable, mousselike foam when beaten with sweetened condensed milk and sugar. A splash of vanilla rounds out bitterness and softens any eggy notes. With only four ounces in the glass, the proportions are tight, nearly equal parts coffee and cream, so each sip delivers hot, bitter depth lifted by rich, creamy sweetness. This recipe was developed by Tricia Manzanero Stuedeman; the text was written by Dylan Ettinger. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. 2 1/2 tablespoons ground medium to dark roast coffee, preferably Vietnamese robusta coffee 1/2 cup water 1 large egg yolk 1 tablespoon sweetened condensed milk 1 teaspoon granulated sugar 1/4 teaspoon vanilla extract Ground cinnamon, for garnish Directions Place coffee in brew chamber of an 8-ounce phin filter; gently shake brew chamber to spread coffee in an even layer. Place filter plate and brew chamber over a small (4- to 5-ounce) glass or mug; drop gravity press into brew chamber over coffee grounds. Pour in enough hot water to cover press by 1/4 inch; let stand for 45 seconds. Gradually pour remaining hot water into brew chamber; let stand for 5 minutes. (Alternatively, make coffee in a French press (see French Press Method below), and pour freshly brewed coffee into a 4- to 5- ounce glass or mug.) Meanwhile, beat egg yolk, condensed milk, sugar, and vanilla in a small bowl using a hand mixer fitted with the whisk attachment on high speed until light, airy, and slightly thickened, 4 to 5 minutes. Spoon and pour egg yolk mixture over coffee in an even layer. Dust top with cinnamon. Serve immediately. French Press Method Rinse parts of a small (2 cup) French press with hot water to warm it; drain thoroughly. Add coffee to press; slowly add hot water so coffee is thoroughly saturated; let stand for 45 seconds. Stir coffee mixture until well combined. Add top and plunger to French press; let coffee mixture stand for 4 minutes. Proceed with Step 2 while coffee brews. Slowly press down French press plunger, and immediately pour coffee into a 4- to 5-ounce glass. Garnish as directed. Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.