Viral Egg Coffee

Viral egg coffee is Vietnamese ca phe trung remade for the home kitchen. Egg yolks whisked with sweetened condensed milk form a thick golden foam that you spoon over strong coffee. Rich, custardy, non-alcoholic -- and done in 10 minutes.

Course Drinks

Cuisine Vietnamese

Keyword ca phe trung, egg coffee recipe, egg foam coffee, non-alcoholic coffee drink, Vietnamese egg coffee, viral egg coffee

Prep Time 10

Cook Time 5

Total Time 15

Servings 1 glass

Calories 245kcal

Author Zoe Tanaka

Cost $1

Equipment

1 Small bowl
1 Whisk or hand mixer Hand mixer on medium-high cuts whisking to 2 minutes
1 Espresso machine, Moka pot, or French press
1 Rocks glass or small ceramic cup Rocks glass for iced, ceramic cup for hot

Ingredients

For the Egg Foam

2 pasteurized egg yolks Davidson's Safest Choice or any pasteurized-in-shell label
2 tablespoons sweetened condensed milk reduce to 1 tablespoon for a less sweet foam
1/4 teaspoon vanilla extract

For the Coffee Base

1 shot espresso or 1/2 cup very strong brewed coffee -- Moka pot or French press work well
1/2 cup ice for iced version only

Instructions

Make the Egg Foam

Add the egg yolks, sweetened condensed milk, and vanilla extract to a small bowl. If using a hand mixer, set the speed to medium-high before starting.
Whisk vigorously for 5 to 10 minutes until the mixture turns pale yellow, thick, and mousse-like. Lift the whisk -- the foam should fall in thick ribbons and hold its shape briefly. A hand mixer reaches this point in about 2 minutes. Do not stop early; under-whisked foam collapses on the coffee.

Brew and Cool

Pull a shot of espresso or brew 1/2 cup of very strong coffee using a Moka pot or French press with double the usual grounds. The coffee must be concentrated -- a weak base gets buried under the foam.
Let the coffee rest for 90 seconds after brewing. Adding it too hot will partially scramble the yolk at the edges and break the foam into a grainy, flat layer. Aim for around 70 degrees C (160 degrees F) before combining.

Assemble and Serve

Hot version: pour the cooled coffee into a small warmed ceramic cup. Iced version: fill a rocks glass with ice and pour the coffee over the top.
Gently spoon the whisked egg foam over the coffee. It should sit in a thick, golden layer on the surface. Do not stir immediately -- sipping through the foam first gives the traditional layered experience.
After a few sips through the foam layer, stir to combine if you prefer a creamier texture. Drink within 15 to 20 minutes for the best foam texture before it dissolves naturally into the coffee.

Notes

Use pasteurized eggs -- sold in-shell at most US grocery stores, labeled Davidson's Safest Choice or similar. Let espresso cool 90 seconds before adding foam -- too-hot coffee breaks the emulsion. Start with 1 tablespoon of condensed milk if you prefer less sweet and adjust up. Dairy-free: substitute oat milk or coconut condensed milk and whisk the full 10 minutes for a stable foam.