Vietnamese Egg Coffee, or Cà Phê Trúng, is one of the most popular Vietnamese coffee recipes. In this post, you’ll learn what Cả phê trúng is, how Vietnamese coffee is different from western cappuccino and espresso, and how to make Vietnamese Egg Coffee by yourself. So, let’s get started!
What is Vietnamese Egg Coffee?
Cà phê trúng, or Vietnamese egg coffee, is a decadent way to drink your morning coffee. Silky smooth egg yolk is whisked with sweetened condensed milk and poured into a cup of hot black coffee. The result is a creamy and sweet cup of Joe that you’ll be dreaming about for days.
The drink itself is simple enough to make at home — all you need are eggs, sweetened condensed milk, and hot coffee (preferably Vietnamese).
History of Vietnamese Egg Coffee
The origin story of egg coffee remains shrouded in mystery. One popular legend involves a catastrophic shortage of fresh milk in Hanoi during French colonial rule in 1946. Milk was extremely difficult to find at the time, but eggs were plentiful, so egg whites were sold cheaply while the yolks were discarded, resulting in a surplus of cheap yolks. A Hanoi-based bartender named Giang created the first Vietnamese coffee recipe. He whipped egg yolks and sugar together and then floated it on top of strong black coffee. The idea was inspired by eggnog and ca phe sua da (Vietnamese iced coffee).
While this story has no basis in historical fact (eggs were not cheap at the time), it is the most popular version of how cà phê trúng originated.
How to Make Cà Phê Trúng (Vietnamese Egg Coffee)?
You’ll need to make the coffee ahead of time and set it aside to allow it to cool completely. Then you’ll whisk condensed milk into it with a hand mixer until it’s thick and fluffy, like soft-serve ice cream.
The egg yolks are whipped with sugar until they’re light and fluffy, then folded into the coffee mixture. It’s then served in a glass-lined with sweetened condensed milk on the bottom, which helps balance out the coffee’s bitterness.
Ingredients
- Eggs (2 whole eggs & 1 extra yolk)
- Sugar (1/2 tbsp.)
- Coffee powder (1 tsp)
- Hot water (1 cup)
- Sweetened condensed milk (for serving)
For best results, you’ll also want:
- A mixing bowl
- A whisk or electric mixer
- A spoon
Instructions
- Fill a small bowl with hot water. Place the egg yolks in another small bowl and immerse them in hot water to warm.
- Beat until yolks are frothy, about 20 seconds.
- Remove from heat, add the condensed milk, and beat again until well blended, another 10 seconds or so.
- Pour into 2 glasses and top with the hot coffee.
- Garnish with whipped cream if desired and serve immediately.
Conclusion
If you’ve never tried Vietnamese egg coffee before, it can be hard to imagine what it tastes like. It’s somewhat similar to tiramisu — the espresso combined with condensed milk creates a sweet base similar to the custard in tiramisu. But the egg yolks add richness and flavor without making it taste like eggs (you don’t have to worry about that scrambled texture). You’ll probably be surprised by how good it is!
Try it today, and let me know how it tastes!
