Vietnamese Egg Coffee

Vietnamese Egg Coffee

Created in 1946 in Hanoi, in response to the milk shortage at the time, this recipe is as much a dessert as it is a drink. And combines a delicious egg custard with Vietnam's second biggest agricultural export - coffee.


3 tbs Vietnamese ground coffee

2 egg yolks

½ cup sweetened condensed milk


  1. Divide the coffee among two Vietnamese coffee filters. Moisten with a little hot water and stand for 1 minute. Fill the coffee filter ¾ to the top with hot water to extract the coffee.
  2. While the coffee is extracting, place the egg yolks and condensed milk in a bowl. Whisk vigorously until it forms a thick, dense foam. Pour the custard on top of the coffee.


Adam Liaw has put together a collection of recipes for World Egg Day 2020 to help Australians celebrate the deliciousness of eggs in all its forms. For the full collection click here.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people