Discover the ultimate morning treat with my Vietnamese Egg Coffee recipe, a simple yet decadent beverage! Combining the robust flavors of coffee with a velvety layer of raw egg yolk cream, this Cà Phê Trứng adds a delightful twist to your coffee routine. Indulge in this luxurious treat that not only satisfies your caffeine cravings but also doubles as a delicious dessert!
Table of Contents
Why I Love This Recipe
If you’re seeking a unique twist on your morning brew, my Vietnamese Egg Coffee is a game-changer! Similar to my Cream Cheese Foam Coffee and Taiwanese Sea Salt Coffee, this is an Asian-inspired beverage that introduces a delightful foam atop sweetened coffee, but this one is made from egg yolks!
It’s a creamy, sweet indulgence perfect for anyone craving an authentic Vietnamese coffee experience in just 5 minutes. Join us in savoring this simple yet sensational recipe and elevate your coffee routine today! Let’s brew up a cup and experience the richness firsthand!
Ingredients
Ingredients
- Instant Coffee – strong dark roast instant coffee works best. We recommend Starbucks Premium Instant Coffee.
- Sweetener – use your preferred sweetener. Can also use condensed milk.
- Eggs – separate egg white from egg yolk. Mix with a hand mixer for 2-3 minutes until thick and frothy.
☕️ Coffee Note
While bold instant coffee is convenient, Espresso or Bold Brewed Dip Coffee offer richer flavors.
Essential Kitchen Equipment
Directions
Step 1 Separate egg whites from egg yolks, setting aside the yolks.
🥚 Egg Pro Tip
Allow the eggs to come to Room Temperature before separating and whipping to achieve a fluffy foam.
Step 2 Use a hand mixer to beat the egg yolks until they become thick and frothy.
Step 3 Add coffee and sweetener to the cup, mix well.
Step 4 Layer the frothy cream egg yolk on top of the coffee mixture.
🥄 Layering Pro Tip
Carefully layer the Frothy Egg Mixture on top of the brewed coffee for a visually appealing presentation.
☕ Serving Pro Tip
Enjoy the Immediately after preparation to savor its optimal taste and texture.
Frequently Asked Questions
Is it safe to consume raw egg yolks in this recipe?
Yes, egg coffee is generally safe to drink, especially if you ensure that the coffee temperature is hot enough to neutralize any potential bacteria in the egg. Just make sure to prepare it properly and enjoy it while it's freshly made.
Can I use decaffeinated coffee for this recipe?
Yes, decaffeinated coffee will work for this recipe.
Can I make this recipe ahead of time and store it for later?
No, it's best to enjoy fresh because the frothy texture of the egg mixture tends to deflate over time.
How long does it take to whip the egg yolks to achieve the desired consistency?
To achieve the desired consistency, it typically takes about 2-3 minutes to whip the egg yolks.
Storage Tips
For the best experience, it is ideally consumed right after preparation. It doesn’t store well due to the frothy egg layer losing its texture over time.
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Watch How To Make It
Vietnamese Egg Coffee
Ingredients
- 12 oz Hot Water
- 4 tsp Instant Coffee
- 1 1/2 tbsp Sweetener can substitute with condensed milk
- 2 Eggs
Instructions
- Gather all the ingredients.
- Separate egg whites from egg yolk and set yolk aside. You can discard egg whites or make some eggs with it.
- In a small mixing bowl, add egg yolks and mix with a hand/stand mixer on medium speed for 2-3 minutes until thick and frothy.
- In a heat resistant cup, add instant coffee, sweetener, and hot water. Mix, combine well and pour coffee into 2 cups.
- Top each cup with egg mixture. To enjoy, you can either sip as is or use a spoon (traditionally, a spoon is used for sipping).
Nutrition
Fun recipe. I enjoyed this this morning with brewed coffee! I found Swerve Confectioner’s sugar blends in well with the egg yolk, FYI.
Hey Ted! Glad you enjoyed the coffee!