Everyday Kitchen

Vietnamese · Drinks

Vietnamese Egg Coffee

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg

Vietnamese Egg Coffee is a Vietnamese dish. Pasteurized yolks are needed because whipping does not reliably cook them.

Prep
15 min
Cook
5 min
Total
20 min
Servings
2
Difficulty
Easy
Cuisine
Vietnamese
Course
Drinks

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Vietnamese Egg Coffee. The photograph includes pastries and table accompaniments not included in this coffee recipe.
The photograph includes pastries and table accompaniments not included in this coffee recipe. Representative photograph of Vietnamese Egg Coffee. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 2

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Coffee

Cream

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; whisk or electric mixer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Warm · About 5 min

  1. Prepare 250 ml freshly brewed strong coffee and divide between two heatproof cups.

Whip · About 7 min

  1. Beat 2 pasteurized egg yolks, 60 g sweetened condensed milk, 10 g sugar over a warm water bath for 5–7 minutes until thick and pale; use pasteurized yolks.

    Check: Look for this result: thick and pale; use pasteurized yolks.

Serve · About 5 min

  1. Spoon cream over coffee and serve immediately. Refrigerate unused cream promptly and use within one day.

    Check: The pasteurized egg cream is thick, smooth and foamy before it tops the hot coffee.

Tips

  • Pasteurized yolks are needed because whipping does not reliably cook them.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use decaffeinated strong coffee if preferred.

Storage

  • Serve immediately for the best foam. Refrigerate unused pasteurized-egg cream promptly and use within one day.
  • Make fresh hot coffee when serving; do not hold egg cream at room temperature.

Make ahead

  • Prepare the measured ingredients for Vietnamese Egg Coffee one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Vietnamese Egg Coffee?

Pasteurized yolks are needed because whipping does not reliably cook them.

What can I substitute in Vietnamese Egg Coffee?

Use decaffeinated strong coffee if preferred.

Can I prepare Vietnamese Egg Coffee ahead?

Prepare the measured ingredients for Vietnamese Egg Coffee one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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