Vietnamese Egg Coffee

Step 1

Separate 1 large egg, discarding the white and reserving the yolk in a small bowl. Add 1 tablespoon of sweetened condensed milk and 0.5 teaspoon of unsalted butter (room temperature) to the yolk. Using a handheld whisk or fork, beat vigorously for 2-3 minutes until the mixture is pale, fluffy, and noticeably lighter in color — this incorporates air and creates the signature creamy foam. The mixture should fall in ribbons from your whisk when lifted. Set aside.

Step 2

Place a Vietnamese phin (drip filter) over your serving cup. Add 2 tablespoons of coarse Vietnamese coffee grounds to the filter basket, pressing gently so they're level and compact but not overly tight — you want water to flow through steadily, not burst through.

Step 3

Pour about 1 ounce of hot water (around 200°F) onto the grounds to bloom them, letting the water wet the grounds fully without dripping through. Wait 10-15 seconds — you should see steam rising and smell the rich aroma deepening.

Step 4

Slowly pour the remaining 5 ounces of hot water into the phin, pouring in a steady, circular motion to ensure even saturation. The brew will drip slowly into the cup below — this should take about 3-4 minutes total. You'll know it's done when the dripping slows to just a drop or two every few seconds.

Step 5

While the coffee is still hot (around 150-160°F), gently pour 3 ounces of warm whole milk into the brewed coffee and stir to combine, creating a rich brown base.

Step 6

Spoon the airy egg foam onto the surface of the coffee, allowing it to float in a generous layer. As you sip, the warm coffee will gradually dissolve the foam, creating a creamy, luxurious texture with each pull through a straw or sip from the cup. The foam should be slightly sweet and silky against the bitter coffee — balance is key.