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Looking down at a cup of Vietnamese egg coffee on a counter top.

Vietnamese Egg Coffee (cà phê trứng)

5 from 5 votes
Vietnamese egg coffee is the coffee and dessert combination you deserve. Sip on this bold Vietnamese coffee paired with a sweet velvety cream topping for the ultimate cafe at home experience.
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Cook Time: 5 mins
Total Time: 5 mins
Servings: 1
Author: takestwoeggs




  • 2 tablespoon Vietnamese coffee grounds
  • 1 cup hot water

Egg Cream

  • 1 egg yolk
  • 1 teaspoon granulated sugar
  • 3 tablespoon condensed milk


  • Heat water. Bring water temp to 205°F or 96°C.
  • Add coffee grounds to filter. Add 2 tablespoons of ground coffee to the phin filter with the phin plate underneath. Lightly shake to allow grounds to settle evenly. Gently drop in gravity press.
  • Bloom coffee. Place the phin filter and the plate over your heatproof cup. Pour about ½ inch of boiling water over the gravity press and sit to bloom for 30-40 seconds.
  • Brew coffee. Pour hot water to the top of the phin filter. Place the lid on the filter and wait for the coffee to brew. The first drip should drop before 2 minutes. The phin should finish dripping in usually 4-5 mins. The phin filter will be hot so be careful when removing it.
  • Whisk the sweet egg cream. While the phin is still dripping, in a small mixing bowl whisk together the egg yolk, sugar, and condensed milk. Using an electric mixer until the mixture becomes thick and foamy. This should about 5 minutes.
    1 egg yolk, 1 teaspoon granulated sugar, 3 tablespoon condensed milk
  • Top coffee with cream. After carefully removing the hot phin filter, scoop out the sweet egg cream on to the top of the freshly made coffee. Mix together before drinking and enjoy!


  • Use an electric kettle for a perfect cup of brewed coffee. If the water temperature is too low the coffee flavors won’t be released enough yielding a weak cup of coffee with a slight sourness. If your water is too hot the coffee will be over-extracted yielding a bitter cup of coffee.
  • Test the fluffiness of the egg cream by placing a dollop onto a glass of water. The cream should float on the surface. If the cream doesn’t float continue to whisk the cream until it is able to float.
  • If Vietnamese coffee grounds or a phin filter aren’t available, opt for strong espresso as a substitute as this flavor profile will work best with the sweet egg cream.
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Serving: 1cup | Calories: 269kcal | Carbohydrates: 38g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 216mg | Sodium: 98mg | Potassium: 246mg | Sugar: 37g | Vitamin A: 422IU | Vitamin C: 2mg | Calcium: 204mg | Iron: 1mg
Calories: 269kcal
Course: Breakfast, Dessert, Drinks
Cuisine: Vietnamese
Keyword: afternoon drink, cafe at home, sweet coffee drinks, vietnamese coffee
Keyword afternoon drink, cafe at home, sweet coffee drinks, vietnamese coffee