description Vietnamese Egg Coffee Overview
Vietnamese egg coffee (cà phê trứng) is a beverage created in Hanoi, Vietnam, reportedly in 1946 when milk was scarce. The drink consists of strong Vietnamese dark roast coffee topped with a fluffy layer created by whisking egg yolks with sweetened condensed milk until they form a creamy, meringue-like consistency. The beverage was invented at the Giang Café in Hanoi's Old Quarter, where it remains a specialty. Egg coffee is typically served hot in a small cup placed inside a bowl of warm water to maintain temperature, though cold variations also exist.
It has become a distinctive part of Hanoi's coffee culture.
help Vietnamese Egg Coffee FAQ
Why was Vietnamese egg coffee originally invented?
The drink was reportedly created in Hanoi in 1946 when fresh milk was extremely scarce. To create a creamy texture, people began whisking egg yolks with sweetened condensed milk instead of using dairy.
What does Vietnamese egg coffee (cà phê trứng) taste like?
Despite its name, it tastes very little like a savory breakfast egg. The vigorously whisked egg yolks and sweetened condensed milk create a sweet, thick, airy meringue-like foam that tastes similar to liquid tiramisu or coffee ice cream.
Who invented cà phê trứng?
The beverage is widely attributed to Nguyen Van Giang, a bartender at the Sofitel Metropole Hotel in Hanoi. He adapted his family's recipe for a sweet custard to create the coffee drink when dairy was rationed.
How is Vietnamese egg coffee prepared and served?
It is made by brewing strong Vietnamese dark roast coffee using a traditional phin filter. The hot coffee is then poured into a cup and topped with the fluffy, whisked egg yolk and condensed milk mixture, often served in a bowl of hot water to keep it warm.
explore Explore More
Reviews & Comments
Write a Review
Be the first to review
Share your thoughts with the community and help others make better decisions.
