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The Definitive Guide to Egg Coffee

Egg coffee? Yep, it's a thing. Actually, it's two totally different things. Here's the scoop.
Disclaimer: Images on this page are for illustration and informational purposes. They represent general coffee brewing and equipment concepts, not specific brands, products, or cafés.

This guide covers two very different drinks that both go by the name "egg coffee". One is a sweet, creamy dessert from Vietnam. The other is a super-smooth, clear coffee that comes from Swedish immigrants in the American Midwest.

What is Egg Coffee? (Spoiler: It's Two Things)

A side-by-side comparison of Vietnamese egg coffee in a glass and Swedish egg coffee in a mug.

Vietnamese Egg Coffee, or Cà Phê Trứng, is a small glass with two layers. On the bottom is a deep, dark layer of strong coffee. On top sits a thick, golden, light cream. 1 The name might sound strange, but one taste is all it takes to get it. People often say it's like drinking a liquid tiramisu or a melted meringue, where a silky foam gives way to the bitter coffee below. 2 It’s a celebrated local specialty made from rich coffee and a sweet, meringue-like egg cream. 2, 6

But that's only half the story. The other "egg coffee," known as Swedish Egg Coffee, is a brewing method that makes an incredibly smooth, clear, and non-bitter cup of black coffee. 7 The Vietnamese version uses an egg to add richness, making a dessert-like drink. The Swedish version uses an egg to subtract bitterness, making a cleaner brew.

Where Did They Come From?

Vietnamese Egg Coffee: A Hanoi Story

The story of Cà Phê Trứng begins in Hanoi in 1946, during the First Indochina War. 10 Because of the conflict, fresh milk was extremely scarce. 11 A bartender at the Sofitel Legend Metropole Hotel named Nguyen Van Giang couldn't make cappuccinos, so he got creative. He whisked egg yolks with sugar and sweetened condensed milk to make a rich, frothy substitute. 5

The historical storefront of Cafe Giang in Hanoi's Old Quarter.

The drink was a huge hit. Mr. Giang soon left the hotel to open his own shop, Cafe Giang, in Hanoi's Old Quarter. 11 The cafe became the official home of egg coffee and is still run by his family today, using the original secret recipe. 18 Cà Phê Trứng grew from a clever substitute into a beloved cultural icon, deeply part of Hanoi's coffee scene. 2

While Cafe Giang is the original, a friendly family rivalry exists with Cafe Dinh, founded by Mr. Giang's daughter. Many locals say her version is just as good. 11 These shops and many others keep the legacy of his wartime invention alive.

Swedish Egg Coffee: The Midwest Secret

The story of the other egg coffee starts in a different place and time, born from practicality instead of luxury. First off, "Swedish Egg Coffee" isn't really from Sweden, and you'd be hard-pressed to find it in Scandinavia today. 10 Its real home is with the Scandinavian immigrant communities of the American Midwest in the 1800s. 8

Back then, paper filters weren't common and coffee beans were often low-quality or even reused. These immigrants needed a way to make their daily coffee taste better. 10 The egg was a tool, not a topping. A whole raw egg, often including the crushed shell, was mixed with the coffee grounds before brewing. 9

A depiction of a 19th-century church basement social in the American Midwest, with a large pot of coffee being served.

The egg's proteins would bind to the fine coffee grounds and bitter compounds (tannins), while the shell's calcium carbonate neutralized some of the acid. 8 When boiled, the egg would cook and trap all the grit and bitterness in a single lump. The result was a surprisingly smooth, clear, and mild cup of coffee. 8 This method was great for making big batches and became a staple at church social events, earning it the nickname "Church Basement Coffee". 10

So... What Do They Taste Like?

Vietnamese Egg Coffee: Sweet and Creamy

The first thing you'll notice with a Vietnamese Egg Coffee is the look, a pale yellow foam sitting on top of black coffee. 1 The smell is sweet and rich, like a dessert. But it doesn't taste "eggy" at all. 2 The top layer is airy and rich, with a deep sweetness from condensed milk, tasting like a liquid tiramisu or a soft custard. 1

A close-up of a glass of Vietnamese Egg Coffee, showing the texture of the thick, creamy foam on top of the dark coffee.

Underneath that sweet foam is the coffee, usually a shot of strong Vietnamese Robusta coffee brewed in a metal phin filter. 2 This coffee is bold, nutty, and very bitter, which provides a needed contrast to the sweet topping. 1 You can sip the coffee through the foam for a dramatic shift in flavor, or use the small spoon to stir them together into one creamy, complex drink. 30

Swedish Egg Coffee: Smooth and Mellow

Swedish Egg Coffee is all about subtlety. What makes it special is what it's missing, there's almost no bitterness or acidity. 7 The coffee is mellow, clean, and light-bodied. It's often a clear, beautiful amber color because the egg removes all the fine particles that make coffee look cloudy. 9 The texture is often described as velvety or silky. 10

Clear, amber-colored Swedish Egg Coffee being poured from a pot into a cup.

And no, it doesn't taste like egg. The egg is just there to do a job during brewing and is completely removed before serving. 9 By removing the harsh, bitter notes, this method lets the coffee's more delicate flavors, like nutty or floral notes, come through. It cleans up the taste, so you can appreciate the actual flavor of the beans. 9

How Does It Work? (The Science Bit)

These brewing methods aren't magic, they're just clever food science. For Vietnamese Egg Coffee, the thick, airy foam comes from emulsification. 36 An egg yolk contains natural emulsifiers like lecithin. When you whip the yolk with condensed milk and sugar, you beat in tiny air bubbles. The emulsifier molecules coat these bubbles and stop them from collapsing. 36 The thick condensed milk and sugar help make the foam dense and long-lasting, similar to how desserts like zabaglione are made. 2

A scientific diagram illustrating emulsification for Vietnamese coffee and clarification for Swedish coffee.

Swedish Egg Coffee uses chemical clarification, the same technique used in French cooking to make crystal-clear broths (consommés). 38 Egg whites are mostly a protein called albumen. When the egg-and-coffee mix hits boiling water, the heat causes the albumen to solidify into a net that traps coffee grounds and bitter-tasting tannins. 8, 26, 35 This floating mass of gunk is called a "raft" by chefs. 35 Plus, the crushed eggshell adds calcium carbonate, which is alkaline and neutralizes some of the coffee's acid, making the final cup extra smooth. 8

Let's Make Some

How to Make Vietnamese Egg Coffee

To make Cà Phê Trứng, you'll need strong, dark-roast coffee (Vietnamese Robusta is best), very fresh egg yolks, and sweetened condensed milk. 2, 7 A little sugar or vanilla extract is a nice touch, too. First, brew your coffee. A traditional Vietnamese phin filter, a small metal brewer that sits on your cup, works great for making a concentrated brew like espresso. 13

While the coffee brews, make the egg cream. In a small bowl, combine two egg yolks with a good amount of sweetened condensed milk. 7 Using a handheld electric mixer (or a whisk and some muscle), beat the mixture until it turns pale yellow, thickens, and grows in volume. 17 You'll know it's ready when you lift the whisk and the cream falls back in a thick "ribbon" that sits on the surface for a moment. 17

To assemble, pour the hot coffee into a small glass until it's about two-thirds full. Gently spoon the egg cream on top, where it will float. 2 For a pro touch, serve the glass in a small bowl of hot water to keep the drink warm. 2

How to Make Swedish Egg Coffee

This process is simple and rustic. You'll need medium-grind coffee, one whole egg, and water. 8 In a saucepan, combine your coffee grounds with the whole cracked egg, including the crushed shell. 8 Add a splash of cold water and mix it all together until it forms a thick paste that looks like damp potting soil. 9

A saucepan on a stove showing the 'raft' of coffee grounds and cooked egg floating on top during the brewing of Swedish Egg Coffee.

Add the rest of your brewing water to the pan and bring it to a rolling boil. Reduce the heat and let it simmer for 3-5 minutes. 8 You'll see the egg cook and bind with the grounds to form a solid "raft" that floats on top. 29

Remove the pot from the heat and pour in a cup of cold water. This shock of cold causes the raft to sink to the bottom, leaving clear coffee on top. 8 Carefully pour the coffee from the top of the pot through a simple sieve to serve. You'll have a stunningly clear, smooth, and mellow cup of coffee.

Tips, Tricks, and Safety

Choosing Your Coffee

For Vietnamese Cà Phê Trứng, you need a bold coffee. A dark-roast Robusta or a chicory blend has the strength to stand up to the sweet egg cream. 1 For Swedish Egg Coffee, a standard medium roast is perfect. Since the egg strips out bitterness, using a fancy, delicate coffee might be a waste, as its subtle flavors could get lost. 10

A Note on Raw Eggs

Safety First: The Vietnamese recipe uses a raw egg yolk. It is very important to use the freshest, highest-quality eggs you can find. To be completely safe, use pasteurized eggs. 3 Some people gently heat the yolks with the condensed milk to 160°F (71°C) to pasteurize them at home. 3 This isn't a concern for the Swedish recipe, as the boiling process fully cooks the egg. 8

Fun Variations

Once you've got the basics down, feel free to experiment. For Vietnamese egg coffee, a dash of rum in the cream adds a nice warmth, or you can dust the top with cocoa powder or cinnamon. 2 Some modern cafes even use a matcha or hot chocolate base instead of coffee. 2 The Swedish style is perfect for making in large batches, making it a great, easy-to-serve drink for a party, just as it was in the church basements of the Midwest. 27

Feature Vietnamese Cà Phê Trứng Swedish Egg Coffee
Origin Hanoi, Vietnam (1940s) American Midwest (1800s)
Purpose of Egg To create a sweet, creamy topping (enrichment) To clarify the brew and reduce bitterness (refinement)
Part of Egg Used Yolk only Whole egg (including shell)
Taste Profile Rich, sweet, dessert-like, "liquid tiramisu" Exceptionally smooth, clean, non-bitter, non-acidic
Texture Thick, creamy, foamy topping over liquid coffee Light-bodied, clear, velvety liquid
Coffee Base Strong, dark roast (typically Robusta) Medium roast
Preparation Whipping a foam separately Boiling egg with grounds

So, Which Will You Try?

In the big world of coffee, "egg coffee" stands for two very different drinks. One is a rich dessert in a glass from Hanoi, created out of necessity during a war. The other is a practical brewing trick from the American Midwest, designed to make a perfect, smooth cup from simple ingredients.

Each one tells a story about the culture that made it. They remind us that creativity often starts with a problem, and that strange combinations can lead to great results. For anyone who loves the stories behind their coffee, egg coffee is a fun new chapter to explore.

It's an invitation to step away from your usual brew and try your hand at a piece of coffee history. Whether you end up whipping a golden cream or simmering a clarifying raft, you'll be taking part in a cool culinary tradition. So, which will it be?

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