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Vietnamese Egg Coffee recipe

Vietnamese Egg Coffee Recipe

A creamy and indulgent coffee treat with a custard-like topping made from whisked egg yolks, sweetened condensed milk, and sugar, served over robust Vietnamese coffee.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 Cups
Course: Coffee
Cuisine: Vietnamese
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 egg yolks
  • 4 tablespoons sweetened condensed milk
  • 2 teaspoons granulated sugar
  • 1 cup strong brewed Vietnamese coffee or robust espresso

Equipment

  • Whisk or electric mixer
  • Mixing bowl
  • Vietnamese coffee filter or espresso machine
  • Serving cups

Method
 

  1. Brew Coffee: Brew the Vietnamese coffee using a traditional phin filter or prepare a strong espresso. Set aside to keep warm.
  2. Prepare Egg Mixture: In a mixing bowl, combine the egg yolks, sweetened condensed milk, and sugar.
  3. Whisk Topping: Whisk the mixture vigorously using a whisk or electric mixer until it becomes thick, creamy, and light in colour. This takes about 3–5 minutes.
  4. Assemble: Pour the hot coffee into serving cups, filling each about three-quarters full. Carefully spoon the egg mixture over the coffee, creating a creamy layer on top.
  5. Serve and Enjoy: Serve immediately. Gently stir the layers together before sipping to enjoy the full flavour.

Notes

Use Vietnamese robusta coffee beans for an authentic flavor.
Whisk the egg topping until it forms soft peaks for the best texture.
Vietnamese Egg Coffee recipe
Adjust sweetness by altering the amount of condensed milk.
Chill the mixing bowl before whisking for a frothier topping.
Vietnamese Egg Coffee recipe