The idea of drinking coffee with a raw egg yolk foam may seem peculiar, but individuals who have sampled the silkiness of the Vietnamese egg coffee (cà phê trứng) are frequently instantly hooked.

Emmy Le, who inaugurated Le’DRIP in Houston with her sibling, was solely inspired by egg coffee. According to her, during her trip to Vietnam three years ago, the taste of egg coffee in Saigon completely stole her heart. It was so captivating that she ended up consuming three to four coffees daily.

While this trademark drink originates from Vietnam's capital, Hanoi, its popularity has led to its availability across the nation, and more recently, across the United States.

The astounding richness and creaminess of the egg coffee were innovations born out of a period of dairy shortage. Vietnamese egg coffee is uniquely brewed using a phin filter, a traditional slow-drip way employed in the Vietnam. Vietnamese coffee utilizes robusta coffee, famous for its potent and bold chocolatey flavor. According to Jennie Tang of H & L Wholesale Food Corporation, this variety has double the caffeine content compared to its arabica counterpart.

The preparation of the egg foam for this coffee is intricate, akin to making flan, Vince Nguyen, founder of the California-based Vietnamese coffee importer and roaster Nam Coffee Roasters, explains. Two egg yolks are whisked with sugar or condensed milk, or both, until a foamy and creamy consistency is achieved. Afterward, the egg foam is gently laid over the steamy black coffee.

Nguyen professed that the blend of sweet, creamy foam with a robust, slightly bitter coffee results in a well-balanced drink. The innovator of this delightful coffee was Nguyen Van Giảng, who during a milk shortage in Vietnam in 1946, invented this egg-based alternative. Giảng's creation was so well-received it led to him establishing his café, Café Giảng, in Hanoi, which still serves egg coffee today.

Only a half-decade ago, egg coffee was primarily found in Hanoi and northern Vietnamese cities. As its fame grew, it became accessible throughout Vietnam and is a staple at Trung Nguyên Legend Café’s 110 Vietnamese locations.

The Vietnamese coffee landscape in the U.S. has seen massive changes over recent years. Coffee roasters and cafes have sprung up all over the country offering the novel egg coffee. An example is Nam Coffee Roasters in Los Angeles, where Nguyen serves multiple egg coffees every day. Moreover, unlike the traditionally served hot Vietnamese egg coffee, American aficionados seem to prefer the icy version.

Trung Nguyên Legend Café, America's first in Westminster, California, in 2023, now attracts 150 to 200 egg coffee orders a day. Since Americans're interest in iced drinks, an iced version was added to their menu and has surpassed the demand for the hot version. Modern renditions see the egg foam served with Vietnamese coffee and condensed milk instead of just black coffee.

Regardless of their customization, the allure of the egg coffee is strong. All three cafe chains report egg coffee as one of their best sellers.

As for the egg whites leftover from all the egg coffees, they are not wasted. Tang ensures her staff at Trung Nguyên Legend Café utilizes the egg coffee byproducts at home. Tang shares, "My mom comes in and grabs the eggshells, which are really great for fertilizers".