What is Cà Phê Trứng?
Ca Phe Trung is a widely popular Vietnamese egg coffee drink featuring strong-brewed coffee topped by creamy sweet egg foam.
It’s traditionally enjoyed hot/warm, but you can also make it an iced coffee drink for a refreshing drink.
How to Make Cà Phê Trứng
The drink starts with first brewing strong Vietnamese coffee, typically using a phin filter, and then topped with a creamy layer of whisked egg yolks, sugar, and sweetened condensed milk.
If you don’t have a phin filter, brew your favorite coffee however you like. If you have an espresso machine, make two shots of your favorite espresso.
What Makes Cà Phê Trứng so Awesome?
- Texture: The whisked egg yolks create a velvety, frothy texture that clings to your spoon and your face like a moustache.
- Flavor: The combination of strong brewed coffee, rich sweetened condensed milk, and whipped egg yolks creates a unique custard, tiramisu-like flavor.
- Visual Appeal: This drink isn’t just delicious, it’s a looker too with its golden froth on top of the dark coffee. Want to really make it pop for the ‘gram? Sprinkle some cocoa powder or cinnamon on top.
History of Cà Phê Trứng
Ca phe trung was born in the bustling city of Hanoi, the capital of Vietnam.
Legend has it that in the 1940s, facing a milk shortage, a resourceful cafe owner named Giang whipped up a clever substitute – eggs!
His blend of strong coffee, whipped yolks, condensed milk, and sugar became an instant hit, and ca phe trung was born. You can now enjoy Vietnamese egg coffee just about anywhere in Vietnam and each cafe has their own unique touch.
Related Posts
If you enjoy this post, you might also enjoy…
- Vietnamese iced coffee with sweetened condensed milk (ca phe sua da)
- Starbucks Hack: Vietnamese Iced Coffee
- Vietnamese Hot Milk Coffee (Ca Phe Sua Nong)
Or try these top dishes from Northern Vietnam…
- Northern Vietnam Vermicelli Noodles with Grilled Pork Meatballs (Bun Cha Hanoi)
- Hanoi Fried Fish with Turmeric and Dill (Cha Ca La Vong)
- Vietnamese Beef Noodle Soup (Pho Bo)
Vietnamese Egg Coffee (Cà Phê Trứng)
- Total Time: 5 minutes
- Yield: 1 1x
Description
Forget everything you know about coffee. There’s a drink in Vietnam that combines coffee with the unexpected fluffiness of whipped egg yolks.
Ingredients
- 4 tablespoons Vietnamese coffee
- 1/2 cup hot water
- 2 pasteurized egg yolks
- 1 teaspoon granulated white sugar
- 1 tablespoon sweetened condensed milk
Instructions
- Using a Phin Filter (Traditional Vietnamese Method): Place the phin filter on top of your cup. Add ground coffee to the phin’s well and pack it down firmly with the accompanying press. Pour a tiny bit of hot water into the well, allowing the grounds to absorb it for 15 seconds, then continue filling the well with hot water. Cover the filter with the accompanying lid (optional). Once the water has fully drained through the filter, remove the phin. Your coffee is ready.
- Using Your Preferred Method: Brew about 2-3 ounces of strong coffee using your preferred method (e.g., espresso machine, drip coffee maker, French press).
- Prepare the Egg Cream: In a small bowl, combine the egg yolks, sugar, and condensed milk. Whisk vigorously using a hand mixer or a whisk until the mixture becomes light, frothy, and has significantly increased in volume.
- Assemble: Gently spoon or pour the frothy egg cream over your brewed coffee. Use strong Vietnamese coffee (robusta or arabica beans) or a dark roast for optimal flavor. Adjust the sugar and condensed milk based on your taste preferences.
- Optional Toppings: For added flavor and presentation, sprinkle cocoa powder or cinnamon on top.
- For a Chilled Version: Let the coffee cool and serve over ice before adding the egg cream.
- Serve: Enjoy your Vietnamese egg coffee warm or chilled!
- Prep Time: 5 minutes
- Category: drink, dessert
- Cuisine: asian, vietnamese
