Egg Coffee – Munakahvi

Cà Phê Trứng – Egg Coffee

Specialty

Cà Phê Trứng – Egg Coffee

Hanoi's iconic specialty: whisked egg yolk and condensed milk create a creamy, dessert-like layer on top of strong coffee. More an experience than a drink.

Ingredients

  • 22 g dark roast robusta grind
  • 40 ml hot water (approx. 95 °C) — stronger extraction than in other recipes
  • 1 egg yolk
  • 1 tbsp condensed milk
  • ½ tsp sugar (optional)

Instructions

  1. Place the phin filter over a small cup. Add the coffee grounds and level the surface.
  2. Pour about 15 ml of hot water, allow to bloom for 20–30 seconds.
  3. Fill with the remaining water, let it drip through — the extraction should be stronger than usual.
  4. Whisk the egg yolk, condensed milk, and sugar with an electric mixer for 5–7 minutes until the mixture is light, thick, and frothy.
  5. Pour the hot coffee into the bottom of the cup. Spoon the egg foam on top.
  6. Enjoy immediately with a spoon, mixing the layers to taste.

Tips

Use fresh, room-temperature eggs — a cold egg won't froth as well. Serve in a hot water bath to keep it warm longer.