Egg coffee, a Vietnamese beverage gaining traction on TikTok, combines hot coffee with a creamy topping made from raw or lightly cooked egg yolks and sweetened condensed milk. While the drink offers aesthetic appeal and a rich texture, health experts warn about potential risks from consuming raw eggs.
The primary concern centers on salmonella contamination. Raw eggs can carry salmonella bacteria, which causes foodborne illness characterized by diarrhea, fever, and abdominal cramps. Certain populations face heightened danger from salmonella infection. Pregnant women, young children, older adults, and immunocompromised individuals experience more severe complications and longer recovery periods.
The pasteurization status of eggs matters significantly. Pasteurized eggs undergo heat treatment that kills harmful bacteria while maintaining the raw appearance and texture that makes egg coffee appealing. Many commercial producers use pasteurized eggs specifically to reduce food safety risks. Home preparers often lack access to pasteurized eggs, relying instead on conventional grocery store eggs, which carry contamination risk.
Preparation temperature also influences safety. Some recipes call for lightly cooked egg yolks heated to higher temperatures, which reduces but does not eliminate pathogenic bacteria. The amount of time eggs spend in hot coffee varies by preparation method, affecting how thoroughly heat penetrates the mixture.
Nutritionally, egg coffee delivers protein, choline, and lutein from the egg component. The condensed milk contributes calcium and calories. However, the added sugar content in traditional recipes raises concerns for people managing blood sugar or weight.
For those drawn to egg coffee's indulgence, using pasteurized eggs significantly reduces infection risk. Alternative approaches include making the drink with cooked egg yolks or substituting the traditional topping with whipped pasteurized egg whites. These modifications preserve the creamy texture while eliminating raw egg hazards