When it comes to unique beverages in Vietnam, “Cà Phê Trứng”, or Vietnamese egg coffee, is one of the most renowned. The drink contains Vietnamese signature robusta coffee, which is famous for its intensity, and a layer of the sweet, velvety egg mixture.
When you take a trip to Vietnam, especially to Hanoi, the locals will surely recommend you give Ca Phe Trung a try. But what if you don’t have the time to travel? Don’t worry! I’ll show you an incredibly easy way to recreate this delectable beverage at home!
Ca Phe Trung – An Iconic Drink Of Hanoi
Vietnamese egg coffee came from Hanoi, the capital of Vietnam. The Giang Cafe is credited for the creation of this iconic beverage. According to Nguyen Giang, the cafe’s owner, his father was the first to come up with the idea of using egg yolk to replace milk in coffee.
The coffee used in this drink is robusta coffee, which has a much higher caffeine content and a stronger flavor than arabica coffee. The egg cream mixture on top consists of egg yolks, a little egg white, and sugar or honey to reduce the raw egg’s taste.
Tools
This section contains all the kitchen products you need for making Ca Phe Trung. The only special tool required is a Phin coffee maker set.
Ingredients
Vietnamese egg coffee doesn’t ask for any fancy ingredients. Basically, you only need eggs, coffee, and some sweeteners.
Directions
Making Ca Phe Sua Trung starts with brewing some Vietnamese coffee, which can be a bit tricky if you haven’t used a Phin filter set before. But worry not. I’ve included very detailed instructions!
Step 1: Brew The Coffee
Rinse the coffee filter kit with hot water. Install the base and place the lid on top, as shown in the photo.
Put the chamber over the lid. Add about 0.88 ounces (25 grams) of ground coffee into the chamber.
Shake the chamber gently to flatten the coffee inside and press it with the damper. Add 1 teaspoon of water onto the lid under the chamber.
Gradually pour 5 teaspoons (about 25 milliliters) of hot water into the chamber, making sure that the water covers the coffee evenly. Allow the coffee to soak up the water, then let it rest for 2 to 3 minutes.
Then, take the lid out and pour another 3.5 tablespoons (about 50 milliliters) of hot water into the chamber. Note that the water should be at about ⅔ the capacity of the chamber maximum.
Let the coffee drip, which will take a couple of minutes. Once the dripping almost stops, firmly press down on the damper to extract all the remaining coffee.
Note
You can add another 0.5 ounces (roughly 15 grams) of coffee over the damper for a stronger drink. In addition, adding a little salt will lessen the coffee’s bitter notes.
Step 2: Make The Egg Cream
Make the egg cream while waiting for the coffee to drip. Whip the egg yolk with honey, sugar, and a little egg white using a hand mixer for 5 to 7 minutes until fluffy and soft peaks form.
To check if the cream has reached the right consistency, scoop out a small amount and place it in a cup of water. If the cream floats above the water, it’s ready. If not, beat the mixture for a few minutes more.
Step 3: Present The Drink
After brewing the coffee, feel free to add sugar or condensed milk. If the coffee has cooled, you should reheat it in a microwave.
Pour the condensed milk into a glass, top it with a layer of coffee, and finish with the egg cream. The best cream-to-coffee ratio is 1:1.
If you want, you can pour a little more coffee over the cream.
Sprinkle some cinnamon powder, cocoa powder, or grated chocolate on top to enhance the drink’s flavor and appearance.
Ca Phe Trung is best served hot. To retain the drink’s ideal temperature, you can put the glass into a bowl filled with warm water.
An Alternative Way To Make Ca Phe Trung
Some people like to add a little vanilla extract or rum to the drink to reduce the “eggy” taste. While this isn’t the traditional way to make Ca Phe Trung, these two ingredients can give your beverage a one-of-a-kind flavor.
Simply add a tablespoon of vanilla extract or rum to the egg mixture and whip it until it reaches the ideal consistency. Note that you shouldn’t beat the
The Best Ways To Enjoy Ca Phe Sua Trung
As mentioned above, Ca Phe Trung tastes the best when served hot because it’ll develop an eggy taste when it’s cooled. Avoid stirring too much or too vigorously, as doing so can cause the coffee to cool quickly.
When drinking, slightly tilt the glass so that you can enjoy the coffee and egg cream at once. If you don’t like the coffee’s bitterness, you can take a small sip of the egg cream, then stir the drink with a spoon to combine the cream, coffee, and condensed milk.
Many people like to scoop the coffee from the bottom of the glass through the cream layer and enjoy it teaspoon by teaspoon. You can feel the drink’s special creaminess and aroma better this way.
Another great way to enjoy Ca Phe Trung is to drink it layer by layer. The contrasting taste of cocoa powder, cream, and coffee create a unique culinary experience.
Additional Useful Tips
I know you’re super eager to start making the drink right away. However, take some time to read the below tips, as I believe they’ll be of great use!
Have A Delightful Morning With Egg Coffee
Ca Phe Trung is a wonderful beverage to start your day with. This sweet and creamy coffee-based delight boasts a high caffeine content that’ll wake you up instantly after the first sip. Try it today to upgrade your daily coffee!
How’s your experience with Vietnamese egg coffee? Don’t hesitate to share your thoughts with me in the comment section. Also, it would be a great help if you could press the like button and share this recipe with other coffee fans!
Vietnamese Egg Coffee (Cà Phê Trứng)
Ingredients
- 2 egg yolks
- A little egg white
- 0.7 ounces (20 grams) sugar
- 0.7 fluid ounces (20 millimeters) honey
- 0.88 ounces (25 grams) of ground coffee
- 5.5 tablespoons (80 milliliters) hot water, divided
- 1.35 fluid ounces (40 milliliters) of condensed milk
Instructions
- Rinse the coffee filter kit with hot water. Install the base and place the lid on top, as shown in the photo.
- Put the chamber over the lid. Add the ground coffee into the chamber.
- Shake the chamber gently to flatten the coffee inside and press it with the damper.
- Add a little water to the lid under the chamber.
- Gradually pour hot water into the chamber, making sure that the water covers the coffee evenly.
- Allow the coffee to soak up the water, then let it rest for 2 to 3 minutes.
- Then, take the lid out and pour hot water into the chamber. The water should be at about ⅔ the capacity of the chamber maximum.
- Let the coffee drip, which will take a couple of minutes.
- Once the dripping almost stops, firmly press down on the damper to extract all the remaining coffee.
- Make the egg cream while waiting for the coffee to drip. Whip the egg yolk with honey, sugar, and a little egg white using a hand mixer for 5 to 7 minutes until fluffy and soft peaks form.
- To check if the cream has reached the right consistency, scoop out a small amount and place it in a cup of water. If the cream floats above the water, it’s ready.
- Pour the condensed milk into a glass, top it with a layer of coffee, and finish with the egg cream. The best cream-to-coffee ratio is 1:1.
- If you want, you can pour a little more coffee over the cream.
- Sprinkling some cinnamon powder, cocoa powder, or grated chocolate on top to enhance the drink’s flavor and appearance.
- Ca Phe Trung is best served hot. To retain the drink’s ideal temperature, you can put the glass into a bowl filled with warm water.
Video
Notes
- You can make 1 serving of Ca Phe Trung in the above total time.
- Only pour in the egg mixture right before enjoying the drink. You should store the unused egg cream in the fridge.
- Make sure that the tools you use to whip the egg are cleaned and completely dry.
- For the best-tasting drink, the ground coffee must be pure with a moderately smooth consistency.
- Follow the recipe for the best water-to-coffee ratio. Too much water will result in a diluted coffee.
- Pay great attention to the eggs while whipping them to ensure they have come to the right consistency. Otherwise, they’ll taste like raw eggs.
Tien – Alden
Content Writer
Expertise
Home Cooking, Recipe Development, Food Editor, Beverage Editor, Cooking-video Maker, Asian Food Content Creator
Education
Saigon Tourism College
Advanced Culinary Workshop, Beijing
Vietnamese Traditional Cooking School
American College of Vietnam
Alden is a skilled chef with expertise in Asian cuisines, known for blending traditional Vietnamese and Chinese cooking with contemporary innovations. Alden’s passion for Asian flavors and her creative approach to both food and beverages inspires fellow chefs and those aspiring to enter the field.