Hot Egg CoffeeCà phê trứng nóng
65K · 95KThe legend itself — Hanoi's invention whisked into custardy silk.
✦ tap for the tasting note ✦Every egg has a yolk. Every yolk has a story.
Follow the making of the drink — four chapters, from shell to cup.
01
Chapter One · 1940s, Hanoi
The Invention
When milk ran scarce, Nguyễn Văn Giảng — bartender at the Metropole — did what inventors do: he reached for the egg. Whisked into silk, folded into coffee, a legend was born. Eighty years later, Eggyolk carries that Hanoi invention to Saigon.
02
Chapter Two · The Farm
Quảng Trị cherries, basalt soul
Ripe red cherries from Eggyolk's own Quảng Trị farm, grown on rich basalt soil, batch-roasted small. The cup tastes of the tropics — bold up front, with a sweet long finish that lingers like golden hour.
03
Chapter Three · The Special Eggs
Not all eggs are egg-coffee eggs
Special eggs only: richer cream, không bị tanh — no fishy note — and lower cholesterol. The result is what guests actually say: “egg-ier and custardy,” or “creamy… not eggy at all… nice balance.” In short: “Favorite is their egg cacao.” — guest review
04
Chapter Four · The Craft
Served separately, by design
At the HCM flagship the egg cream is served separately from the espresso — you watch the layers happen. Hot egg coffee arrives in the red ceramic cup on a wooden tray. The craft behind the playful brand.
“Phục vụ cà phê trứng ngon nhất thế giới” — to serve the world's best egg coffee.
Eggyolk's mission · Tagline: Lan tỏa năng lượng — spread energy.
