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Vietnamese Egg Coffee - What is it and how to make it

One of the best things about coffee is that it is so universal. Across the world people love coffee no matter where they come from- from India to Argentina, Japan and Australia, people are more likely to choose coffee as their morning drink than anything else.


Which leads to the invention of new and exotic drinks. Today, we’re going to talk about a very special drink from Vietnam. It’s called “egg coffee”, and it’s exactlywhat it sounds like.


First, some context. Vietnam is the second largest coffee exporter in the world right after Brazil. Vietnamese people absolutely love coffee and even have their own brewing method, the Phin filter or Vietnamese coffee press. They’ve been brewing coffee this way for more than a century.


Unlike with other beverages, we actually know with certainty when and how egg coffee came about. During the Anti French Revolution (August Revolution) which saw Vietnam nationals attempting to drive away French and Japanese colonialists from their country. In these circumstances, food was quite hard to get.


So a humble bartender for a prestigious hotel in Hanoi, Vietnam, had to get a little creative when making a latte for a customer. Instead of using milk, which was hard to get, he experimented with egg yolk to achieve a creamy consistency.


And it worked! Egg yolk makes the drink unbelievably creamy while bringing a certain flavor to the mix. Egg coffee is incredibly popular in Vietnam as well as outside of the country, with more and more baristas trying to come up with their own version of this legendary beverage.


And now, you’re going to be able to make this drink at home by yourself!


How to make Vietnamese Egg Coffee


Things you’re gonna need:


  • French press or similar. (Ideally, a Phin filter or Vietnamese coffee press).
  • 2 cups (one for brewing, the other for serving)
  • Hand mixer
  • 2 bowls




  • 4 tablespoons ground robusta coffee
  • 2 tablespoons condensed milk
  • 2 pasteurized egg yolks
  • 1 teaspoon sugar
  • 8 oz water
  • Vanilla




  1. First, we have to pasteurize the eggs to prevent foodborne illnesses.
    Let the eggs come to room temperature), then submerge the eggs in a pot of water and bring them to 140ºF (do not go over this temperature or the eggs will cook) for about 5 minutes. Cool the eggs in cold water. Set aside.
  2. Brew some very strong coffee. The best way to enjoy egg coffee according to people from Vietnam is to use 100% robusta beans, but you can use your favorite blend. Make enough for 1-2 cups.
  3. Store the coffee inside a microwave to keep it warm while we make the rest of the mix.
  4. Beat the egg yolks for 30 seconds. Once they have broken up, add sugar, condensed milk and a splash of vanilla. Whip it until it's foamy and creamy, almost meringue-like.
  5. Pour your coffee in your serving cup and top it with the egg cream.
  6. Place the cup in a bowl with hot water to keep your coffee hot whilst cooking the egg cream a bit.


And now you have the perfect drink to impress your friends and guests. If you master this recipe, you’re practically a barista!