Vietnamese Egg Coffee

Prep Time
Cook Time
Ready In

Recipe: #36660

March 20, 2021

"The original version of this sweet rich coffee is Cafe Giang in Hanoi. It was created in the 1940's to overcome the lack of milk, which is what Vietnamese usually put in their coffee. The coffee should be thick and strong, and the egg custard light and airy. It's all about opposites - the foam of condensed milk and egg yolk is super sweet, rich, and yet airy, while the dark coffee is intense and a bit bitter."

Original is 4-6 servings


  • Serving Size: 1 (305.4 g)
  • Calories 88.2
  • Total Fat - 5.7 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 108.9 mg
  • Sodium - 60.6 mg
  • Total Carbohydrate - 1.9 g
  • Dietary Fiber - 0 g
  • Sugars - 1.7 g
  • Protein - 6.2 g
  • Calcium - 55.2 mg
  • Iron - 0.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Place the egg yolk, condensed milk, and vanilla in the bowl of a stand mixer. Beat with the wire whip for about 10 minutes at high speed. The result will probably look like cake batter, as opposed to a froth. Test to ensure it's done by spooning a small amount on top of a glass of water. If it floats, it's done. If not, whip for a few more minutes.

Step 2

While the topping whisks, prepare the coffee by brewing by your preferred method. Reserve about 1/2 cup and set aside.

Step 3

Pour the remaining coffee among 4-6 cups. Carefully and gently spoon the whipped egg mixture onto the top of each cup. Pour a little of the reserved coffee through the foam in each cup and serve immediately.


  • Electric Mixer

1 Reviews


I used French Roast coffee with a little instant espresso in it. I knew my cup would be a tad small and I wanted the coffee to be strong. I enjoyed this very much. I reduced it to one serving and I wish I had more. I would make this a lot, except I don't have a stand mixer. Thanks for this breakfast treat. (^∇^)ノ♪


(27 Dec 2021)

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