Does Vietnamese coffee really have egg in it?
Yes, there’s no getting away from it. This Vietnamese coffee type does contain egg yolks!
But wait! If you start pulling faces in disgust instead of reading on, you’ll be missing out on the creamiest, most unique coffee you can try. This is truly one of the best drinks I’ve had hands down! It’s like drinking liquid tiramisu!
This guide will give you all the information you need on this egg coffee and how to make it at home.
In this guide we’ll cover the following:
Typically, Vietnamese egg coffee (or Ca Phe Trung) consists of coffee, sweetened condensed milk, egg yolk, and (sometimes) butter. However, there are many variations! We will cover these below and more.
But first, let’s start with a bit of history!
The story goes that in the 1940s during the French war, there was a shortage of fresh milk in Vietnam.
Nguyen Van Giang worked in the Sofitel Legend Metropole Hotel in Hanoi and using his initiative came up with an alternative for milk in the coffee. And that’s how the Vietnamese egg coffee or ca phe trung was created.
Everyone loved it and he left to open his own shop, Café Giang, that is now managed by his son. He has three cafes in Vietnam where you can get the original Vietnamese egg coffee.
Nguyen never gave away his recipe, so it is up for debate what the original recipe contained. But ingredients can include egg yolk, butter, sugar, and sweetened condensed milk (sometimes cheese).
There isn’t an actual eggy flavor of the coffee. It is rich and sweet with the texture of a pudding like crème brûlée.
The top has a thick and yellowy foam that invites you to dive down through the layers.
It comes in a small cup like an espresso cup, either hot or cold.
It is important to whisk it properly or you could end up with a very unpleasant cup of coffee resembling scrambled egg.
It is best to make the coffee with a Phin. Check out our blog on how to make Vietnamese coffee with a Phin and the best Phin we recommend.
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Just like any other coffee, pour it into your coffee cup (a small one), and enjoy. But hopefully while you’re on an amazing vacation in Vietnam and enjoying the real deal. If you aren’t this lucky then you can easily make it at home.
As noted, there are many egg coffee recipes that are similar to the Vietnamese one.
Let’s start with a simple variation. Vietnamese egg coffee can be iced.
Whipped cream can be used for a lighter version or if that’s all you have in your kitchen.
For those who are on a Keto diet but still want to try this unique coffee, monk fruit can be used instead. You might find it hard to find this fruit though.
There are other types of egg coffee that originated from different parts of the world.
One of the most interesting ones is the Zabaglione al Caffé. It is an Italian egg coffee. Zabaglione is a type of Italian custard using whisked egg yolks heated with fortified wine.
Usually, Marsala wine is used. Just like heating chocolate, you put a pot over hot (but not boiling water) to mix the wine or liqueur and the eggs until foamy and add to the espresso.
Sugar can also be added to the egg mixture for some added sweetness and toasted bread can be dipped into the coffee.
A second variation of egg coffee is Norwegian egg coffee, also known as Swedish or Scandinavian egg coffee.
The recipe for this egg coffee is slightly different than the Vietnamese one.
Ground Coffee is added to the beaten egg. You then boil water and add the mixture to the water until there is no foam. You can add some cold water to settle the coffee grounds and pour it through a strainer.
The result is a smooth coffee with no egg taste.
The Scandinavians are said to have brought this recipe to America and it continues in the Lutheran communities who may call it a Lutheran Church Basement Coffee.
We highly recommend you try this type of coffee drink. Follow this simple recipe to try it at home!
|Ingredients (serves 4)||Quantity/Ratio|
|Vietnamese Ground Coffee or Strong Coffee Beans (darker roasts are better)||4 x shots|
|Sweetened Condensed milk||150ml|
|Vanilla extract (optional)||1 tsp|
The egg mixture can be poured into iced coffee too. You will get a delicious vietnamese iced coffee.
You can substitute the sweetened condensed milk with whipped cream for a lighter version.
Unfortunately, no, it has carbs. There is a low-carb version using monk fruit if you still want to try this coffee type without ruining your diet.
While there is a risk of salmonella with raw egg in the egg cream, due to the boiling water when making the coffee, this should kill any bacteria. People with weakened immune systems, children, pregnant women, and the elderly should still be careful.
There are around 173kcal in a typical cup of this eggy vietnamese coffee. No surprises this is high in calories, the egg cream alone contains egg yolk and condensed milk! As long as you’re not drinking one of these every day, there’s no reason you can’t treat yourself.
Vietnamese egg coffee is a unique brew that is thick and creamy with a kick from the espresso. It’s worth the time it takes to make this hug in a mug.
Let us know if you’ve tried this amazing coffee drink. It is truly unique and one of my favorite drinks of all time.