Vietnamese Egg Coffee (Cà Phê Trứng): Recipe, History, and How to Make It at Home
Vietnamese egg coffee (cà phê trứng) is a Hanoi speciality made by whipping egg yolk with sweetened condensed milk into a thick, custard-like cream, then spooning it over a small, intensely strong cup of Vietnamese coffee. The result is rich, sweet, and unlike any other coffee drink — a dessert and a coffee in one cup. Vietnamese Egg Coffee at a Glance Vietnamese name Cà phê trứng Origin Hanoi, Vietnam (1940s) Base coffee Strong drip (Robusta), espresso, or Moka pot Egg component Whipped egg yolk + sweetened condensed milk Flavor Rich, custardy, sweet, intensely caffeinated Served Hot (cup in hot water) or iced Caffeine High (strong coffee base) Why Egg in Coffee? The Origin Story Egg coffee was invented at Giảng Café in Hanoi in the 1940s during French colonization. During the wartime years, fresh milk became scarce and expensive. Nguyễn Văn Giảng, a bartender at the Sofitel Metropole Hotel, used whipped egg yolk and sweetened condensed milk as a substitute — and accidentally created one of the most distinctive coffee drinks in the world. ...