Vietnamese Egg Coffee (Cà Phê Trứng)
A silky, custard-like cloud of whipped egg yolk and condensed milk spooned over strong, bitter robusta coffee. The yolks are gently warmed to a safe temperature, then whipped into a thick, pale foam that tastes like tiramisu cream in a cup.
- Prep
- 13 min
- Cook
- 7 min
- Wait
- 5 min
- Total
- 25 min
- Makes
- 2 small cups (about 6 oz / 180 ml each)
Steps
Before you start
- Use the freshest eggs you can find, or pasteurized eggs. Even though the yolks are heated to 160°F (71°C) here, fresh eggs give the best flavor.
- Robusta gives the authentic bold, chocolatey bitterness. If you only have arabica, brew it extra strong.
- Separate the eggs while cold (the yolks break less), then let the yolks sit out for 10 minutes. Make sure no white or shell gets in.
- Have a probe or instant-read thermometer ready, and use a clean, dry, grease-free bowl.
- Brew the coffee first so it is hot when the foam is ready. The foam deflates slowly, so serve right away.
Warm the cups
- Fill two 6 oz (180 ml) heatproof cups, or a bowl large enough to hold them, with hot tap water.
- Set aside so the cups warm up.
- This keeps the coffee hot once you add the foam.
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Ready when: Cups feel warm to the touch.
Brew strong coffeeOven 200°F / 95°C
- Place the ground robusta in a phin filter set over a cup and level the grounds.
- Add a splash of the 200°F (93°C) water, let it bloom for 20 seconds, then add the remaining water to the 1 cup (240 ml) total.
- Cover and let it drip.
- If you use a moka pot or French press, brew it at its strongest ratio and aim for about ¾ cup (180 ml) of concentrated coffee.
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Ready when: The coffee is dark, syrupy and has finished dripping, about 5 minutes.
Tip: Press the phin's insert lightly. Pressing too hard makes the drip very slow and bitter.
Sweeten the coffee
- Discard the water from the cups and dry them.
- Divide the 1 tbsp (20 g) condensed milk between the two cups, then pour in the hot coffee, about ½ cup (120 ml) each.
- Stir until the condensed milk dissolves.
- Keep the cups somewhere warm.
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Ready when: No streaks of condensed milk remain at the bottom.
Set up water bath
- Pour 1 cup (240 ml) water into the 2-quart saucepan and bring it to a gentle simmer over medium heat, about 3 minutes.
- Make sure the bottom of your heatproof bowl will sit above the water without touching it.
- Then turn the heat to low.
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Ready when: Small bubbles rise slowly and a little steam escapes. It should not boil hard.
Tip: A rolling boil can scramble the yolks at the edge of the bowl.
Warm the yolk mixture
- In the heatproof bowl, whisk the 2 egg yolks, 3 tbsp (60 g) condensed milk and the vanilla, if using, for 30 seconds until smooth.
- Set the bowl over the saucepan and whisk constantly for 3 to 4 minutes, scraping the bottom and sides.
- Check the temperature with a thermometer.
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Ready when: The mixture reads 160°F (71°C), looks slightly thicker and is hot but not scrambled.
Tip: If you see any small lumps forming, lift the bowl off the heat and whisk quickly, then return it.
Whip into foam
- Remove the bowl from the heat and wipe the bottom dry.
- Beat with an electric hand mixer on medium-high speed for 4 to 5 minutes.
- Move the beaters around the bowl.
- If whisking by hand, expect about 8 to 10 minutes.
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Ready when: The foam is pale yellow, roughly tripled in volume and leaves a ribbon that holds for a few seconds. It should look like thick, glossy mousse.
Tip: Don't over-whip past this point or it can turn grainy and lose its silkiness.
Top and serve
- Spoon or pour the egg cream gently over the coffee, dividing it evenly so each cup has a thick layer about 1 inch (2.5 cm) deep.
- Dust with a little cocoa if you like.
- Serve right away with a small spoon, and stir the foam into the coffee as you sip.
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Ready when: A thick cap of foam sits on top of dark coffee.
Tip: Pour the foam over the back of a spoon so it floats and doesn't sink into the coffee.
Good to know
Tips
- Serve in small cups. The drink is rich and intense, so small portions are traditional.
- For an iced version, pour the coffee over ice and spoon the foam on top, though it will melt faster.
- Keep the foam chilled for no more than a few minutes. Warm foam on hot coffee gives the best texture.
- Check the thermometer once, then keep whisking. Heating too long or too hot makes the mixture grainy.
Make ahead
The coffee can be brewed up to 1 hour ahead and kept hot in a thermos. The egg cream is best whipped just before serving.
Storage & reheating
Best served immediately. Leftover egg cream keeps covered in the fridge for up to 24 hours. Re-whisk it briefly before using, as it will loosen. Leftover coffee keeps in the fridge for 2 days and can be reheated until steaming. Do not freeze the assembled drink. Because it contains eggs, do not leave it at room temperature for more than 1 hour.
Substitutions
- medium-fine ground robusta coffee → dark-roast espresso or very strong dark-roast coffee. Gives a similar intensity but a little less bitterness and body. Use 2 shots of espresso per cup.
- sweetened condensed milk → 2 tbsp sugar plus 1 tbsp whole milk. Foam will be lighter and less creamy, and you may need to whip a minute longer.
- sweetened condensed milk → 1 tsp sugar per cup. Gives a less rich coffee but the foam already adds sweetness.
- pure vanilla extract → a tiny pinch of salt or ¼ tsp rum. Rum is a traditional-style flavor accent, and salt balances the sweetness.