description Cà Phê Trứng Overview
Cà Phê Trứng is a popular Vietnamese drink originating in Hanoi. It combines strong espresso with a creamy mixture of egg yolks, sugar, and sweetened condensed milk. The resulting beverage offers a rich, sweet flavor profile often enjoyed as a dessert or treat. It’s particularly appealing to those seeking unique coffee experiences and familiarizing themselves with Vietnamese cuisine.
insights Why this score
Cà Phê Trứng ranks #6 of 184 in the Espresso Drink ranking, behind Flat White, ahead of Café Cubano Cortadito.
Highly acclaimed Vietnamese specialty with distinctive custard texture, strong travel reputation, and broad user enthusiasm.
help Cà Phê Trứng FAQ
Does Vietnamese egg coffee contain a raw egg?
The topping is made by whipping egg yolk with sugar and often sweetened condensed milk until thick and foamy. Hot coffee and vigorous whipping warm the mixture, but recipes do not necessarily cook the yolk to a standardized food-safety temperature.
Who invented cà phê trứng?
The drink is widely credited to Nguyen Van Giang, who created it in Hanoi in 1946 when fresh milk was scarce. His family later became associated with Cafe Giang, one of the city's best-known places for egg coffee.
What coffee is traditionally used for cà phê trứng?
Vietnamese robusta coffee brewed through a metal phin filter is a common base. Its strong, bitter character balances the sweet egg-yolk and condensed-milk cream.
Is cà phê trứng served hot or cold?
It can be served either way, but the classic Hanoi presentation is hot and may place the cup in a bowl of warm water. Cold versions are also sold, particularly by modern Vietnamese cafes.
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