Egg Coffee (Ca Phe Trung)
Hanoi's iconic egg coffee — a frothy custard of egg yolk and condensed milk over espresso. Whisking the yolk mixture over hot water until it triples in volume is what gives it that thick, mousse-like texture.
Total time
15 min
Prep
10 min
Cook
5 min
Difficulty
easy
Cuisine
Vietnamese
vegetariangluten-free
Ingredients
2 shotsstrong espresso
2egg yolks
3 tbspcondensed milk
1 tspsugar
Instructions
1
Beat egg yolks with condensed milk and sugar in a heatproof bowl.
2
Place bowl over a bowl of hot water (bain marie) and whisk vigorously until pale, thick and tripled in volume.
3
Pour strong espresso into small cups.
4
Spoon egg cream generously on top.
5
Serve immediately — stir slightly before drinking.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
78
Protein
2.5g
Fat
3.5g
Carbs
9.3g
Fiber
0g
Sodium
22mg
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