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Egg Coffee: Try the Trend with a Vietnamese Coffee Subscription

Lindsey Morse
ByLindsey MorseMay 21, 2021 | 17 comments

If you’re a regular coffee drinker, you’ve likely noticed that the days of “decaf or regular” are long gone. Third wave coffee shops, creative baristas, and global-minded coffee lovers are constantly looking for new and exciting ways to consume America’s favorite caffeinated morning beverage. We’ve pushed the boundaries of preparation with nitro cold brew, a process that infuses coffee with nitrogen and allows you to pull a mug of joe like a pint of Guinness— foamy head and all. Bulletproof coffee, a method of blending coffee with butter and oil, has become a mainstay for keto dieters looking for a breakfast substitute. And this past year saw dalgona coffee surge in popularity; also known as “quarantine coffee,” dalgona's whipped blend of sugar, coffee, milk, and hot water is inspired by Korean sweets, and it took off in popularity during lockdown when people were stuck inside and looking for fun and Insta-friendly foods they could make at home and share on social media. Now, egg coffee seems poised to have its moment in the sun, but what’s it all about?

 

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The name alone might have you raising your eyebrow. (Eggs? And coffee? Really?) But allow the preparation method to adjust your expectations. To make egg coffee, you combine eggs, sugar, and milk and whip until you have something that resembles a frothy meringue. Next, you add in a serving of concentrated coffee. The beverage is served with a spoon so you can scoop up the delicious, custardy foam. If you take a sniff before drinking, you might notice a slight eggy aroma, but the texture is creamy and decadent. Egg coffee is sweet and desert-like with a flavor that’s often described as “liquid tiramisu.” It can be served either hot or chilled.

The indulgent concoction hails from Vietnam, where you’ll often find it on the menu at cafes and coffee shops. It’s said that egg coffee may have been invented back in the 1940’s when milk was scarce. Eggs were likely introduced to limit how much milk was required.

Most of the coffee you’ll find in American coffee shops is made with arabica beans, but traditional Vietnamese coffee (and its cousin, egg coffee) is made with robusta, a more highly caffeinated bean with a strong, bold flavor. If you want to try making egg coffee yourself at home, a Vietnamese coffee subscription is a great way to stock your pantry with the robusta beans you'll need to get started.

Here are some of our favorites.

Copper Cow

Copper Cow specializes in Vietnamese coffee, and they use a mix of 70% Robusta and 30% Arabica beans. Traditionally, Vietnamese coffee is brewed pour-over style using a Phin filter, but Copper Cow has designed innovative packaging that allows their pre-ground coffee to be made without any additional brewing equipment. Their unique brewing method produces a concentrated brew that's perfect for egg coffee.

If you'd like to receive Copper Cow on a set schedule, there are several subscriptions to choose from. For those who prefer to drink their coffee black, there's the "Just Black Subscription." The "Classic Subscription" also sends sweetened condensed milk, and the "Variety Subscription" and "Party Pack" feature flavored coffees, like salted caramel, vanilla, and churro. (Note that if you'd like to use Copper Cow to make egg coffee, The Classic or Just Black options are probably your best bet.) The Just Black Subscription includes 20 Black Coffee packs + 2 Free Flavor Samples for $35.00 per shipment. If you sign up for The Classic, you'll receive 20 Black Coffees & 20 Creamers + 2 Free Flavor Samples for $45.00 per shipment.

Nguyen Coffee Supply

Nguyen Coffee Supply is a coffee subscription service on a mission to introduce subscribers to the world of Vietnamese coffee. Beans are grown on the farm of a 4th generation farmer in Vietnam's Central Highlands, and coffee is roasted weekly in Nguyen's coffee production facility in Brooklyn, New York.

There are currently three different coffees available from Nguyen Coffee Supply, and when you sign up for a subscription, you’ll choose which you’d like to receive, as well as your preferred grind, how frequently you’d like to receive shipments, and how much coffee you’d like in each order. You can brew the beans using your go-to method (French press, drip, Chemex, etc.), or if you’d like to make your coffee the traditional Vietnamese way, you can pick up a phin filter in Nguyen’s online store. For egg coffee, we recommend giving the phin filter method a try.

Phin Coffee Club

Phin Coffee Club is a family business that specializes in Vietnamese robusta beans. They source beans directly from their own family farm located in Bảo Lộc, Vietnam. If you're looking for an authentic Vietnamese coffee experience, Phin Coffee Club is a great option.

12 oz. bags of coffee start at $14.95 (32 oz. bags are $35), and you'll save 10% off any coffee order if you sign up for recurring deliveries.


Have you tried egg coffee? Or do you have a favorite Vietnamese coffee subscription we didn't mention? Head to the comments section and let us know!


 

Learn About Other Tea & Coffee Subscriptions

Want to find out about other Tea & Coffee options? Check out these additional pages to learn more:


 

Lindsey Morse
Lindsey Morse

Lindsey is a professional baker, cold brew coffee addict, and rosé aficionado who loves writing about food and wine. When she’s not sharing her love of subscription boxes with the world, you’ll find her in the podcasting studio, perfecting her cake decorating techniques, or cursing her way through the New York Times daily crossword puzzle. 


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17 comments

Saucie

I have a Copper Cow sub which I love, it’s a bit expensive, but it’s been a great afternoon pickmeup treat that helped me quit soda, so it’s worth it for me. Adding egg is actually really good! I know a lot of people want to be cautious about raw egg, but I grew up with it in other Asian foods, so maybe I’ve just developed the iron stomach for it. I usually add collagen to my morning coffee, but this is a nice change to sneaking more protein into my fancy coffee.

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Annie

I tried this in Vietnam – it’s delicious! The name is a little offputting (I’m not too fond of eggs), but it’s a mildly sweet coffee drink.

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Nat

I had this when I went in Vietnam. I did a tour and they were showing it to us from scratch. It was nasty tasting.

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mtvb

I’d take Espresso Crème Brûlée over this “beverage” any day. Please and thank you. 👍👍

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Kelly

You weren’t rude at all. Ignore the negative comment you got.

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Rose

@mtvb
You were not rude. Someone felt like being a troll.

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Tracy Towley

I believe you didn’t intend to disrespect anyone but when you refer to a traditional beverage as a “beverage” it reads as very condescending.

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Tracy Towley

Feel free to be the change you want to see in the world, Sue!

Sue

Oh please! It’s a beverage nothing more nothing less. Can we all stop being so sensitive.

Helene

I’d take a non-rude response over this “comment” any day. Please and thank you. 👍👍

Have you been to Vietnam and tried the delicacy? Try and not disparage things others may like. Please and thank you.

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mtvb

I’m sorry you felt offended by my comment. I didn’t mean disrespect to its place of origin or the fact others may like this but meant my comment as my personal opinion. As such, I stand by it but I’m sorry you interpreted it that way.

Cindy

Wait – so we’re talking a raw egg, right? Hmm. No thanks.

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Gigi

Pasteurized raw eggs have a very low chance of contamination. I choose to find my facts from reputable sources (CDC, USDA, etc), so that might be a good starting place before making assumptions about safety.

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Julia

It’s very OK. Raw egg is gross.

Cindy

My objection to raw egg is I think it’s gross. Is that ok?

Lindsey Morse

Hi Cindy! I think the raw egg method is traditional, but I’ve seen alternate recipes that call for whisking the egg/milk/sugar mixture over heat first, which will cook the egg and essentially give you a custard. I’m not too squeamish about raw egg (give me ALL the cookie dough, please), but I completely understand I’m not alone in that. 🙂

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Lynn

You may want to rethink that raw cookie dough. Not only does it have raw egg, but raw flour shouldn’t be consumed due to the threat of E. coli. This goes for cake and brownie mixes and uncooked break and bake cookies. “5 Important Things to Know About Flour
Flours most commonly used in home baking and cooking are made directly from raw grains.
Processing raw grains into flour does not kill harmful bacteria.
Many foods made with flour also contain raw eggs, which may contain harmful bacteria.
Cooking is the only way to be sure that foods made with flour and raw eggs are safe.
Never eat or taste raw flour, dough, or batter.” Source: FDA.