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Vietnamese egg yolk coffee recipe

Vietnamese Egg Coffee Recipe

Creamy delicious milk coffee with the help of egg yolk to create tantalizing drink. Can be served both hot and cold.
Course Drinks
Cuisine Vietnamese
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 1 cup
Author Victoria


  • 20 gram coffee Robusta or Dark/French roast 1 coffee spoon
  • 1 egg yolk
  • 1 tsp lime juice
  • 1 Tbsp sweeten condense milk
  • 1/2 tsp sugar
  • 80 ml water


  • Brew coffee with a phin as show in
    this Vietnamese coffee.
  • Start by boiling water.
  • Pre-rinse the filter with 1=2 Tbsp of hot water.
  • Add coffee, tap filter body to level.
  • Place damper and lightly pressure it.
  • Add sweeten condensed milk into cup.
  • Affix the body filter onto its base dripper, then place on microwave able cup.
  • Add 1 Tbsp of boil water into body filter to soak coffee for 15-20 seconds.
  • Pour about 60 ml of boiling water into body filter, close cap.
  • While coffee is dripping, separate your egg to obtain fresh yolk. Make sure your yolk is free of the egg white, eye and all the white goo-ish stuff.
  • Whisk or beat it rigorously until bubbly up.
  • Add 1/2 tsp sugar and some drop of lime juice while beating.
  • When egg yolk is smooth and fluff pour into serving cup.

Hot egg coffee

  • Prepare a warm water bath by pouring hot water into a ceramic/stone bowl.
  • Place serving cup with egg fluff in this bowl.
  • Microwave the coffee for 30 seconds to make sure it is hot.
  • Pour coffee into serving cup, it will fall down on the bottom creating nicely brown layers
  • Ta daa ! Serve hot with this hot water bath immediately

Cold egg coffee

  • After finish dripping, pour coffee into egg serving cup.
  • Serve with a side crushed ice cup.
  • To drink, just mix the ice in little by little and enjoy