Vietnamese Egg Coffee - Ca Phe Trung

Slow dripped Vietnamese style coffee topped with whipped egg yolk and condensed milk to create a creamy foam topping to your morning coffee.



Vietnamese slow-dripped coffee is rich and full of flavor, traditionally mixed with condensed milk for a sweet and indulgent treat. If you ever visit a Vietnamese restaurant and order ca phe sua da, you'll find a glass with a thick layer of condensed milk at the bottom with a phin filter slowly dripping rich coffee on top. Once your coffee has finished dripping, you'll mix that coffee so the condensed milk is fully incorporated and changes the color to a light brown. Drink it hot as is or pour it over a glass of ice to have the perfect caffeinated concoction of sweet and bitter flavors. Perfection.


Interested in making Vietnamese iced coffee? Check out the recipe here.


However, this recipe isn't for your normal ca phe sua da. This is ca phe trung, aka egg coffee. This is your Vietnamese coffee, elevated. The inclusion of a whipped egg yolk with the condensed milk is what makes the coffee beautifully silky and rich. This creamy mixture sits on top of the coffee as opposed to the condensed milk being on the bottom. Egg coffee is bold in flavor with a smooth and creamy consistency and plenty of caffeine. Move aside dalgona coffee. This is true whipped coffee.


Ingredients:


2 tbsp coarsely ground coffee (Trung Nguyen brand or Cafe Du Monde)

1/2 cup water

1 1/2 tbsp condensed milk

1/2 tbsp sugar


Visual Instructions:


Bring a kettle filled with water to a boil.


Prepare the coffee filter by removing the lid and the filter insert to add ground coffee. Twist the insert tightly back onto the center so it covers the grounds completely. Prepare a short glass that will fit the filter and pour about a tablespoon of water through the filter to bloom the coffee grounds and allow it to fully drip out. Discard the water.


Now, pour the boiling hot water into the filter, filling it to the top then cover with the lid and allow it to fully drip.



Prepare the whipped egg topping. Separate the egg yolk from the egg white and place the yolk into a bowl. Discard the whites. Add the sugar along with the condensed milk and whip until fluffy and double in size.


Generally, we whip the topping by hand but if you have a frother or a mixer, you can also use that as well to save time.



The mixture should look like so. Light and creamy with air bubbles.



Gently pour the topping onto the fully dripped coffee using a spoon to help prevent the air bubbles from popping.



Make sure that the mixture is evenly distributed on the glass.



Your morning coffee is now ready.



Directions:


Prepare the coffee

  1. Bring a kettle filled with water to a boil.

  2. Prepare the phin by removing the lid and the filter insert to add ground coffee.

  3. Twist the insert tightly back onto the center so it covers the grounds completely.

  4. Prepare a short glass that will fit the filter and pour about a tablespoon of water through the filter to bloom the coffee grounds and allow it to fully drip out. Discard the water.

  5. Pour the boiling hot water into the filter, filling it to the top then cover with the lid and allow the coffee to fully drip.

Prepare the whipped egg topping

  1. Separate the yolk from the egg white and place the yolk into a bowl. Discard the whites.

  2. Add the sugar along with the condensed milk and hand whip or use a mixer to mix until fluffy and double in size.

  3. Gently pour the topping onto the fully dripped coffee using a spoon to help prevent the air bubbles from popping.

  4. Serve hot or mix and pour over ice.