How to Make Vietnamese Egg Coffee

Egg coffee is one of those surprising Vietnamese creations that you never forget after the first sip. It was born in Hanoi decades ago when milk was scarce, and creative baristas started using egg yolk to make their coffee rich and creamy.

Today it’s a true local favorite — smooth, sweet, and unlike anything else. And the best part is that you can easily make it at home.

Here is how we make it in Vietnam

1. Prepare your coffee.

Brew a cup of strong Vietnamese coffee using a phin filter.
If you’re new to this brewing method, check out our guide first — it’ll only take a few minutes.

2. Mix the yolk and condensed milk.

In a small bowl or jar, whisk one egg yolk with 2–3 tablespoons of condensed milk until it turns creamy and light. You can use a hand whisk or mixer — whatever feels easier.

3. Pour the cream over the coffee.

Once your coffee is ready, gently spoon or pour the creamy egg mixture on top. It should float like a soft, golden cloud.

4. Give it a little stir and enjoy.

Mix it slightly before drinking to blend the flavors. The result?
A rich, velvety coffee with a smooth sweetness — Vietnam’s most unexpected comfort drink.

Final Thoughts

That’s all it takes to make your own cup of Vietnamese egg coffee. It fells like dessert and coffee in one, that’s why it’s unique.

If you’d rather start with something simpler, check out our guide on how to brew Vietnamese coffee — the classic version without the cream on top.