Vietnamese Egg Coffee

This Vietnamese egg coffee is a sweet and creamy treat that will surprise fellow coffee lovers! Sweet coffee is topped with a thick and frothy layer of rich blended egg yolk meringue giving you a delicious and rich coffee treat.

This creamy and delicious Vietnamese egg coffee, also called Cà Phê Trứng is a unique and protein packed way to enjoy your morning coffee.

Vietnamese style egg coffee served in a glass mug being mixed with a wooden spoon.

What is Vietnamese Egg Coffee?

The history behind egg coffee came about in Vietnam during the war in the 1940’s when milk was scarce leading locals to add egg yolk to coffee as a replacement.  Now, you can find egg coffee in cafes around  Hanoi, Vietnam, and other major cities.

Traditionally Vietnamese egg coffee is prepared by mixing egg yolks, sugar, and condensed milk into a thick, frothy egg cream then topped over espresso.

The cream to coffee ratio is generally about 1:1. A spoon is provided to eat the foam before drinking the coffee at the bottom.

It can be enjoyed as a morning coffee or even a dessert.

This recipe is aimed to be sugar-free, healthy, and low carb, so we use Monkfruit Erythritol Blend to sweeten rather than traditional condensed milk, but if you prefer, you can substitute with condensed milk or even sugar-free condensed milk.

What does Vietnamese egg coffee taste like?

Vietnamese egg coffee is creamy,  sweet, and a little bitter.  It’s topped with a frothy egg foam made from egg yolk.

Vietnamese style egg coffee served in a glass mug, top down shot.

What ingredients do I need and what are the instructions to make egg coffee?

  • Water
  • Instant Coffee (or replace with 4 oz espresso) – simply brew coffee or use an instant coffee and strong brew it.
  • Monkfruit Erythritol Blend (or sweetener of choice) – to keep it healthy, we use sugar-free sweeteners such as monkfruit erythritol blend or home made sugar-free condensed milk.  But feel free to go the traditional route and use sugar or condensed milk.
  • Eggs – separate egg white from egg yolk.  Mix with a hand mixer for 2-3 minutes until thick and frothy.

What kind of coffee works best for egg coffee?

We prefer using instant coffee since you can make it a very strong coffee brew easily, but other options include espresso, bold ground coffee beans from a drip filter or a French press.

Is egg coffee safe to drink?

If the coffee temperature is hot enough, it can kill any bacteria found in the egg making it safe to consume.

What is the nutrition information for this egg coffee recipe?

  • 70 Calories
  • 1g Carbohydrates
  • 0g Fiber
  • 6g Protein
  • 4g Fat
  • 164mg Cholesterol
  • 63mg Sodium
  • 131mg Potassium
  • 25mg Calcium
  • 1mg Iron
  • 238ui Vitamin A
  • 0mg Vitamin C

Vietnamese style egg coffee served in a glass mug.

Looking for other fun coffee recipes!

Now, let’s get making this Vietnamese Egg Coffee recipe!

  • Prep Time 5M
  • Total Time 5M
  • Net Carb/tbsp ~0.5g
  • Servings 2

Ingredients

Directions

1) Gather all the ingredients.

2) Separate egg whites from egg yolk and set yolk aside.  You can discard egg whites or make some eggs with it.

3) In a small mixing bowl, add egg yolks and mix with a hand/stand mixer on medium speed for 2-3 minutes until thick and frothy.

4) In a heat resistant cup, add Instant Coffee, Monkfruit Erythritol Blend, and hot water.  Mix, combine well and pour coffee into 2 cups.  Note – if using espresso, replace the Instant Coffee and hot water.

5) Top each cup with egg mixture.  To enjoy, you can either sip as is or use a spoon (traditionally, a spoon is used for sipping).

Hope you enjoy your Vietnamese Egg Coffee!

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More Recipes

Vietnamese style egg coffee served in a glass mug.

Vietnamese Egg Coffee

This Vietnamese egg coffee is a sweet and creamy treat that will surprise fellow coffee lovers! Sweet coffee is topped with a thick and frothy layer of rich blended egg yolk meringue giving you a delicious and rich coffee treat.
5 from 5 votes
Course: Drinks
Cuisine: Asian, Vietnamese
Keyword: ca phe trung, Vietnamese egg coffee
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Print Recipe
Calories: 70kcal

Ingredients

  • 12 oz Hot Water
  • 4 tsp Instant Coffee or replace with 4 oz espresso
  • 1 1/2 tbsp Monkfruit Erythritol Blend or sweetener of choice
  • 2 Eggs

Instructions

  • Gather all the ingredients.
  • Separate egg whites from egg yolk and set yolk aside. You can discard egg whites or make some eggs with it.
  • In a small mixing bowl, add egg yolks and mix with a hand/stand mixer on medium speed for 2-3 minutes until thick and frothy.
  • In a heat resistant cup, add Instant Coffee, Monkfruit Erythritol Blend, and hot water. Mix, combine well and pour coffee into 2 cups. Note - if using espresso, replace the Instant Coffee and hot water.
  • Top each cup with egg mixture. To enjoy, you can either sip as is or use a spoon (traditionally, a spoon is used for sipping).

Video

Nutrition

Calories: 70kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 131mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
*Values Based Per Serving
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2 Comments

  1. Low Carb Ted

    Fun recipe. I enjoyed this this morning with brewed coffee! I found Swerve Confectioner’s sugar blends in well with the egg yolk, FYI.

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