Egg coffee is everywhere, and now I can see why everyone is obsessed.
Egg coffee has been circulating online with surprising momentum lately, presented as a clever new twist on everyone’s favorite morning beverage. But let’s be honest, the idea is enough to make you pause. An egg … in coffee?
No matter what type of coffee you reach for in the morning, you probably wouldn’t think to whisk an egg into it. And yet, the drink is hotter than ever, being filmed, tested and enthusiastically endorsed by people who insist that it’s genuinely delicious.
Versions of egg coffee have existed for decades, long before it started making the social media rounds, which makes the current wave feel more like rediscovery. Still, when something this unconventional keeps popping up, curiosity tends to win. If egg coffee is going to claim space in the modern coffee conversation, it deserves a fair taste test.
So I made a cup.
What is the viral egg coffee trend?
The version circulating right now is simple: egg yolks whipped with granulated sugar until they’re pale and velvety, then topped with hot coffee. The result is a creamy, foamy layer that sits on top of the drink before slowly blending in.
The idea itself isn’t new. Vietnamese cà phê trung dates back to the 1940s when whipped egg yolks—often combined with sweetened condensed milk—were used to create a rich topping for coffee during a dairy shortage in Vietnam. There’s also an Italian parallel. Espresso zabaglione—sometimes called zabaione al caffè or zabaglione al caffè—is made by whipping egg yolks and sugar until they’re thick and pale, then combining them with hot espresso.
How do you make egg coffee?
I followed the instructions of most of the online videos I saw, whisking one egg yolk with about a tablespoon of sugar until the mixture turned pale, thick and velvety.
Instead of committing to five-plus minutes of whipping with a fork, I used a milk frother. It took less than a minute to achieve a perfectly silky texture.
Then I slowly poured very strong hot coffee over the whipped mixture. When the hot coffee hits the whipped yolk mixture, it creates a foamy, creamy froth that sits on top. The froth warms and loosens slightly without scrambling or curdling, forming a smooth layer that gradually blends into the coffee as you drink it.
Is it safe to drink egg coffee?
While the hot coffee does warm the egg yolk, it does not fully cook or pasteurize it. Because the egg is heated only by the coffee, it technically remains undercooked. For most healthy adults, the risk of salmonella from a fresh, properly handled egg is low—but not zero. If you want to reduce that risk, use pasteurized eggs and handle them carefully.
What does egg coffee taste like?
I really enjoyed this one. The texture is creamy and substantial, but not so thick that it can’t be sipped easily. The flavor is rich and velvety, with just enough sweetness to round out the coffee without overpowering it. And because you control the sugar, you can easily dial that sweetness up or down depending on how you like your coffee.
There’s no obvious egg flavor, no scrambled undertone—just a smooth, foamy layer that softens the edges of a strong brew and makes the whole cup feel a little more luxurious.
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