Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
24 Jul

Primal Egg Coffee: The Best Part of Waking Up?

Primal Egg CoffeeBulletproof coffee has taken the paleo world by storm. Not me, though.

Don’t get me wrong. I’m all for people dropping grass-fed butter and coconut/MCT oil into their high-quality coffee, blending it all up into a high-octane mug of frothiness, but I just can’t get into it. If we’re talking coffee additives, I prefer my butter in the form of cream. That’s me. I definitely see the appeal of it, though, and I’m sold on the merits of the drink and its components. It’s just not for me.

However, the idea of adding non-traditional fatty food items to coffee intrigued me, so I decided to explore other options. Eventually, I landed on eggs.

Why eggs?

Egg yolks are excellent emulsifiers. There’s the egg yolk lecithin, a famous emulsifier, plus several different egg yolk proteins with emulsification properties. Good yolks are prized by top chefs around the world primarily for their emulsifying ability. Egg yolks smooth out sauces, salad dressings, and relations between bitter enemies like oil and water. That’s right: egg yolks are the great unifiers of the food world. Throw some olive oil, lemon juice, salt, and pepper into a bowl, whisk it all together, and you’ll have a lovely stratified bowl of fluids of different shades. Oh, they might appear to blend together into a dressing for a second or two, but once you look away, the old immutable divisions will rear their heads and the dressing will disappear. Add an egg yolk or two, though? You’ll get a silky smooth salad dressing that remains so for time immemorial.

If you don’t have a blender but still want a smooth, creamy coffee drink, hand-frothing an egg yolk with a fork or whisk will get you there. Hand-frothing butter and coconut oil requires vigorous labor and may not even achieve full emulsification.

Eggs are incredible sources of micronutrients. While I love grass-fed butter, cream, and coconut oil, they aren’t exactly micronutrient-dense. The best butter contains beneficial nutrients like vitamin A, omega-3s, vitamin K2, and butyric acid, while coconut oil is a unique source of medium chain triglycerides, but for the most part we eat those foods because they are sources of stable, healthful saturated fats. They provide energy. Egg yolks, on the other hand, are baby bird building blocks. They contain everything you need to build an entire working animal from scratch – all the vitamins, minerals, protein, and fatty acids that make life work. And, if you get a pastured egg – which you should if you know what’s good for (and your omelets) – your yolk will be supercharged, with extra choline, vitamin E, vitamin A, vitamin K2, omega-3 fats, vitamin D, and beta-carotene from all the bugs and greens the chickens ate.

I love eggs, particularly the yolks, and enjoy adding them to everything. They’re a solid, dependable, go-to breakfast item, they’re good for you, and they taste great. What more can you want? That’s why they ended up on my list of foods I couldn’t live without, and that’s why they ended up in my coffee. In the end, I just love eggs, and since I already add them to just about everything, I figured “why not coffee?”

Are there any potential problems with adding eggs to coffee?

Oxidation springs to mind. Not only are you subjecting egg yolks to heat, you’re also whipping oxygen into them. It seems like the perfect storm of lipid oxidation, no?

I’m actually not too worried. First of all, the coffee really isn’t very hot. It’s well under boiling.

Second, coffee is a rich source of antioxidants – you know, those things whose primary job is to prevent oxidation. Whereas bathing fragile fats in a boiling bath of water might promote oxidation, coffee is essentially an antioxidant-rich broth. Marinating meats in herbs, wine, and citrus juice seems to prevent oxidation, and I’d bet that coffee can have similarly protective effects. Drinking coffee sure protects LDL particles from oxidation via incorporation of coffee polyphenols into said LDL particles; why wouldn’t coffee polyphenols frothed up with egg yolk offer similar protections to egg phospholipids?

Third, the actual blending/frothing only takes place for a few seconds. It’s relatively short-lived, probably not long enough to be a problem.

Fourth, the vitamin E in egg yolks is there to prevent oxidation. It’s quite good at it. Coincidentally, this is why you should get pastured eggs if possible. The yolks of pastured eggs contain upwards of four times the vitamin E found in standard battery egg yolks.

What about raw egg white’s tendency to bind biotin? Raw egg whites have the well-publicized ability to bind biotin (found in the yolk) and prevent its absorption. Luckily, the binding ability of avidin begins to break down at 158 ºF (70 ºC) and is almost completely degraded at 185 ºF (85 ºC). Since coffee is ideally brewed with water running between 190 and 200 ºF, the finished product should be able to keep avidin from binding your biotin.

But why eggs and coffee?

I stumbled upon something I had never heard of until recently – Vietnamese Egg Coffee – and decided to experiment in the kitchen.

Now, let’s get right to the recipes themselves. As you’ll see, they’re not all that complex. You’re basically just adding eggs or egg yolks to coffee. Still, though, read on to see exactly how I did it.

Primal Egg Yolk Coffee

I did a little playing around with this and tried several different recipes. In the end, I think I came up with a solid recipe. Ingredients:

  • 1 1/2 cup (350 ml) coffee
  • 3 pastured egg yolks
  • 1 tsp sugar
  • 1/4 tsp of salt

First, I brewed the coffee (35 grams of coffee beans – I used a light roast, single-origin bean) in a French press. Dumped the grinds in, added about 350 ml of water, gave it a quick stir, covered it, and let it sit for three minutes. Meanwhile, I separated the yolks from the whites. Once the coffee was ready, I dumped it in a blender, set it to “low,” and dropped in the yolks. After a few seconds, I added a teaspoon of sugar and a pinch of salt (around a quarter teaspoon) and let it blend a bit more. Then, I poured it, admired the head of foam, and got to drinking.

I tried fewer yolks and found the brew too thin. I tried more yolks and found it to be unnecessary. Three yolks was perfect. If you want to switch things up, you can add something a little sweet like I did. I added my usual teaspoon of sugar, plus a quarter teaspoon of Himalayan sea salt. Honey, maple syrup, or stevia should all work well, too. The salt may sound odd, but trust me: it just works as long as you use a little sweetness to counterbalance it.

Primal Whole Egg Coffee

Think of this as a whole foods-based protein shake. Ingredients:

  • 1 cup (240 ml) coffee
  • 2 pastured eggs
  • 1 tsp sugar
  • Pinch of salt

I started by beating the eggs together, whole, as if you were making scrambled eggs. You could also blend them. For a 1 cup dose of coffee, I did two whole eggs. Once the eggs are beaten or blended, slowly drizzle in the coffee. You don’t want to cook the eggs. You want them to stay creamy. If you’re really concerned about the avidin in the raw white, dump the coffee in to ensure maximal heat exposure. Otherwise, just drizzle.

I think a higher egg:coffee ratio (using a large shot of espresso, for example) for a stronger coffee flavor would work really well. Also, two eggs in this recipe created a nice and creamy concoction. I suspect three eggs might even be better.

Again, I added a little sweetener plus some salt. It made the coffee taste a bit like a liquified custard. Really, really tasty.

Adding Other Ingredients

I also tried out a few other additions to the brews, to see how they meshed with the eggs. Consider adding these:

  • Cinnamon – Goes great with coffee, provides insulin sensitizing benefits.
  • Turmeric – Anti-inflammatory spice, works well with cinnamon.
  • Vanilla – Tastes good, smells better. May have anti-inflammatory effects. Also works well with cinnamon (but not so much with turmeric).
  • Butter and coconut oil – If you dig Bulletproof coffee, adding egg yolks makes it even better.

Use Caution!

In the course of research for this post, I ingested five eggs plus five extra yolks along with several cups of moderately strong coffee. I don’t know if it was just an excessive amount of coffee or if the caffeine was potentiated by the phospholipids in the yolks, but I felt like I was under the influence of… something. Although it was a good feeling, a productive feeling, to be sure, I could see it getting out of hand if taken too far. This is potent stuff. A cup or two is probably ideal, at least for me.

“Sugar – really?”

Don’t worry about a little sugar, even the white stuff. The amount I added, a teaspoon, is just four grams of sucrose. And, if you use an actual food like honey or maple syrup, which have different (improved) metabolic effects compared to plain white sugar, the potential downsides of ingesting sugar are lessened even more. Besides, you can always use a non-caloric sweetener like stevia, which has its own set of benefits.

Since writing this article a few weeks back, I’ve begun rotating egg yolk coffee into my morning routine. I don’t have it every day, but do have it several times a week, particularly if I have a busy day ahead of me where optimal productivity is required. Whole egg coffee seems to work well pre-workout, boosting energy, motivation, and providing a nice source of branched-chain amino acids for the training ahead.

What about you, folks? Want to give this a shot? Ever tried this yourself? Got any tips to improve my recipes? If you do try it, let me know in the comment section how it works out!

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. This reminds me of the stuff my parents fed me when I had one of those I-don’t-want-to-eat-anything days: raw egg yolks with unsweetened cocoa powder with a bit of honey, well mixed into a light smooth silky cream of yumness. That was always a hit.

    JED wrote on July 24th, 2013
    • Wow, I want to try that!

      Nicole wrote on July 24th, 2013
    • I would consider doing this definitely with the unsweetened cocoa….But probably not just the eggs themselves

      Tracy Lynn wrote on July 24th, 2013
      • What’s the story with phytates in cocao, do you know?

        Brad wrote on July 24th, 2013
    • Oh wow, that sounds similar to my paleo-ish protein shake recipe!

      I’m not gonna lie, just mixing egg yolks, cocao powder, and honey together sounds devilishly delicious.. mmmm.. this might be my dessert tonight!!! :-)

      Or is this better off as breakfast?

      Oh well, I’ll be getting my egg yolks in somehow each morning!

      Mark P wrote on July 24th, 2013
    • That’s what I was thinking. My yiayia (grandma) used to whip up a couple of raw eggs with sugar, and we would drink it right out of the bowl. So yummy!

      Maryanne wrote on July 24th, 2013
      • The whipped up egg yolks and sugar is called Kogelmogel (O pronounced like “oh”, e like “eh”) in Polish. I’m guessing it’s a similar name derivative for your familial origins. =)

        A wrote on July 29th, 2013
      • My yiayia made me something we called a “special” for brekkie every morning: an egg yolk whipped first with sugar, and then into hot milky cocoa!

        Aicee wrote on February 5th, 2014
    • Geez! Just have some coffee with cream (whipped is my preference!), cinnamon and cloves, and coconut oil melted in (about a heaping tablespoon is perfect for me!)…

      Keeps you full for hours- and happy!

      Then, take the raw egg yolks, and pastured butter, and put them into a Paleo Smoothie that includes everything else, like veggies, berries, kefir, cod liver oil, lemon juice, and apple cider vinegar, turmeric, spirulina, kelp, and whatever else you deem essential- whip it up in your Vitamix, and you are GOLDEN!


      PaleoJay wrote on July 24th, 2013
      • Yepp, all of the above, plus Sunflower Lecithin, Coconut Oil, Cocoa Powder and Chia Seeds, every morning goodness!

        Kira wrote on July 28th, 2013
      • Too much liquid food IMO. It’s important to chew for digestion.

        Chris wrote on August 4th, 2013
        • I agree. I prefer to eat my food, not drink it.

          Sarah wrote on October 28th, 2014
        • You ain’t gotta do it!!!

          Michele Deckard wrote on January 20th, 2015
      • @PaleoJay: I think you may be stretching the definition of the word “Simple” one step too far.

        Monkeyman wrote on September 29th, 2013
      • I love that you offer a totally complicated alternative as ‘Simple!’

        Susannah wrote on April 30th, 2015
    • I would like to try it too. Can you give us some quantities? How many yolks to how much cocoa and how much honey?


      W. J. Purifoy wrote on July 25th, 2013
      • Quantities? — Oh dear, it’s been 30 years since I was fed this thing!

        I think it was 1 egg yolk, a tablespoon of cocoa powder (maybe two?) and honey to taste — a child portion — all into a small cup, and stirred until smooth.

        These days I would go easy on the honey…

        JED wrote on July 25th, 2013
    • Wow! Thanks for sharing this. As soon as I read it, I went and mixed some up!
      Delish!! I think it would make a good base for hot cocoa??

      Alocin wrote on August 12th, 2013
    • You have great parents!!

      Nick wrote on August 12th, 2013
    • I really thought this was going to taste bad. Boy was I surprised. It tasted great. Only next time I will try it with less sugar. It did taste sweet, especially since I haven’t added sugar or used sugar with anything for so long.

      romulus wrote on August 17th, 2013
    • A taste of childhood! Here in Poland during the communist dark age when the shop shelves were literally empty it used to be a no.1 child dish when the sweet tooth came. We used to call it “kogel mogel” 😉

      Garry wrote on July 20th, 2014
    • I would also be curious trying this, perhaps with cocoa butter as well?

      Andy wrote on January 3rd, 2016
  2. As a Bulletproof Coffee drinker who has stood there, too early in the morning to competently think, but contemplating adding an egg yolk, I thank you for doing this.

    HeyDianne wrote on July 24th, 2013
    • love my bullet proof coffee! I only drink it in winter when I don’t mind the thermal gain from it!
      still working up the couage to try raw eggs though…

      Ginny wrote on July 26th, 2013
    • here here!!!

      PinkAeryse wrote on September 5th, 2014
  3. That’s thinking way outside the box!

    Groktimus Primal wrote on July 24th, 2013
    • Outside the shell?

      Nicole wrote on July 24th, 2013
  4. Interesting! I’m drinking version 2 right now…I got a bit too much salt in it and probably not enough sugar, but it’s not bad! Doesn’t have an egg-y taste at all.

    Sandy wrote on July 24th, 2013
    • Just tried it, same issue with too much salt though. I went for green tea instead of coffee…salt side, good grief this is good.

      SayMoi wrote on July 28th, 2013
      • Green tea with egg yolk???

        Zach rusk wrote on September 3rd, 2013
      • I love the egg yolk with black tea and some stevia (have tried it with Yerba Mate). I LOVE the taste and have tried both the Bulletproof coffee (with the Upgraded coffee beans) and Primal Egg Coffee but unfortunately the coffee still tightens up my chest and leads me to have an asthma attack. I’m an acupuncturist, so in terms of Chinese Medicine we say that coffee causes qi stagnation (for me specifically lung or chest qi stagnation) especially in women. The egg tea gives me such mental clarity first thing in the morning as well as good blood sugar balance. I’m addicted! I recently starting adding a bit of honey for extra flavor and it is so yummy.

        Felicia Dyess wrote on March 26th, 2014
  5. It weird that you should put this out today. I was just considering this very idea. I’ve been having my first (big) cup of the day blended with coconut oil and a scoop of whey. I’ll be adding an egg or two tomorrow!

    Brad B. wrote on July 24th, 2013
  6. I just heard about bulletproof coffee for the 1st time last week. Sounded interesting but like a bit too much work for me in the AM; guess I’ll stick with my big tumbler full of ice water. What I did think was sort of odd, though, was that the gentleman who created bulletproof coffee claimed to be an intermittent faster, not a breakfast eater and said this blast of coffee kept him full until 2 PM. But I’m not exactly sure that slugging 300 calories (minimum!) in a mug of coffee counts as fasting. Am I missing something here??

    SuziQ wrote on July 24th, 2013
    • Certainly not the strict definition of fasting. I have a very few nuts and some cream or coconut oil in my coffee in the morning, so I hesitate to say I do IF. But what interests me is the effects of fasting from specific things. E.g., it seems important to give your kidneys and liver a rest. The choline in eggs is very helpful to liver function. So eggs seem like something good to give your liver during “fasting.” If I eat in the morning, it is nearly always eggs. But it is hard to find research on fasting that includes anything except water (or juices, of course.)

      Harry Mossman wrote on July 24th, 2013
    • Yep! The “fasting” with BP Coffee refers to ketogenic fasting in which certain types of fat actually aid the process.
      “A ketogenic fast. Short-chain and medium-chain fatty acids, such as are found in coconut oil, are eaten to generate ketones. Ketones can partially substitute for glucose utilization.”

      Bethanylaugh wrote on July 24th, 2013
      • Would the sugar or even sugar substitute stop the ketogenic fast?

        Jamie wrote on July 24th, 2013
        • Probably.

          DigitalJazz wrote on July 24th, 2013
        • My experience as someone who really should stay ketogenic but who keeps flubbing it up by cheating (not the fault of ketogenic diet, entirely my responsibility):

          Small amounts of sugar don’t mess with ketosis because you burn them off quickly.

          Sugar substitute doesn’t disrupt ketosis even at somewhat higher amounts. Not stevia, not sucralose (I’m not as scared of it as some people–I’m questioning how many of the effects actually come from the maltodextrin bulking agent, usually made from corn, and you can get sucralose without bulker), and erythritol doesn’t seem to be a problem either.

          Now this is only pertinent to the ketosis you can measure with Ketostix (or generic substitute) for urinalysis. I do not know how applicable it is to nutritional ketosis, measurable only by a glucose meter that checks blood ketones. I’m willing to experiment at some point, but it’s not in the budget right this minute.

          But I would venture a guess that that’s the only way you are ever going to know. Not by asking random strangers on the Internet but by doing your own experimentation. Maybe when enough of us shell out the bucks for the ketone-measuring glucose meters and really buckle down and study this, and share the results, we might all have a better idea of what’s going on here.

          Dana wrote on July 24th, 2013
        • Oh and so as to avoid anyone lying to themselves if they try it, when I say “small amounts of sugar,” I mean like the amount Mark outlines here, for ONE serving of his coffee per day.

          If you start going crazy on it, you WILL knock yourself out of ketosis.

          If there’s any question of you going crazy on it, just use stevia. Honey is not different enough from table sugar to matter. Maple syrup’s not too far off. Agave’s ridiculously high in fructose and is a hepatotoxin as far as I’m concerned (poisonous to the liver). It’s worse than high-fructose corn syrup.

          Dana wrote on July 24th, 2013
        • A tsp of sugar won’t ruin ketosis.

          Jason wrote on July 24th, 2013
      • Thanks Bethanylaugh and DigitalJazz. That’s what I wanted to know. (I would never add sugar or other sweetener to coffee. Yuk.)

        Harry Mossman wrote on July 24th, 2013
        • If only I didn’t hate the taste of stevia… (otoh, I don’t like sugar in my coffee :-))

          Darcie wrote on July 24th, 2013
        • Darcie >>>> I don’t like most other stevia, but I get this Kal stevia powder that supposed to be just powdered stevia and it tast pretty good in small doses.

          Oh, lol and my mom also thinks any form of sweet stuff in her coffee totally ruins it :3

          Brandi wrote on July 26th, 2013
        • If you don’t like Stevia try xylitol. I use it to make “healthy” ice cream for my kids and they don’t seem to complain :-)

          Chris wrote on August 4th, 2013
    • The idea with Bulletproof Coffee+Intermittent Fasting is two fold. First, if you are already in a state of ketosis – which is assumed since you are eating a carbohydrate restricted diet in addition to just having been asleep for the night – then consuming a small amount of healthy fat will not knock you out of the metabolic state of autophagy (one of the primary reasons to fast) nor will it kick you out of a ketogenic state. This is predicated on the coffee not containing anything BUT FAT (no protein, no carbohydrate). In addition, the coffee also acts as a mild mTOR inhibitor on top of what being in a fasted state does for you. When you finally break your fast you should (theoretically) get a greater anabolic slingshot type effect, hormonally speaking, to increase lean mass and inhibit fat mass. Hope this helps.

      DigitalJazz wrote on July 24th, 2013
      • This addresses somthing I have been wondering too… I IF from about 8PM til noon, but I do have coffee with half & half or heavy cream. Sounds like for max benefits, I should stick to the heavy cream to avoid the sugars in the milk part of the half &half. Probably no coconut milk either, as those are slightly sweetened, but coconut CREAM.

        Lora wrote on July 24th, 2013
        • Coconut milk should just be coconut–whatever protein fraction there is, plus the fat. There should be no sweetener in the plain coconut milk. Perhaps a slight amount of naturally-occurring fructose. (I have heard that people with FODMAPs intolerance have trouble with coconut.)

          You could use coconut oil instead, just to avoid the other stuff that might affect your insulin level.

          Heavy cream only has trace lactose. Your mileage may vary. Ghee may be a better choice, though. Zero lactose and most (if not all) of the casein protein has been clarified out.

          Dana wrote on July 24th, 2013
        • Berkhan says not to go over 50 calories during the fast, so if you’re only adding like 1T of cream you should be ok.

          Jared wrote on July 27th, 2013
      • I just discovered something like this this morning: I wasn’t hungry, but I wanted my coffee, and on a whim I added about a teaspoon of Kerrygold butter to my 4-oz cup. I didn’t froth it or anything, just let it melt. It was YUMMY, and I didn’t want to eat anything until about 2pm. I don’t know how much of this was caused by other factors, but it did make the coffee more satisfying!

        Alexandra wrote on July 24th, 2013
  7. What a brilliant idea. Why not?

    Julie wrote on July 24th, 2013
  8. I’ve tried it with only one egg yolk but never three. I must try this. But what do you do with the whites?

    Diane wrote on July 24th, 2013
    • You can slightly whip them, pit them in damp hair, let sit for 20 minutes, then rinse out with cool water. I did this yesterday and my hair feels great.

      Ruth wrote on July 24th, 2013
      • What if, like me, one has no hair!?

        WelshGrok wrote on July 24th, 2013
        • Then you save all the whites up as return ammunition for the idiots that egged you earlier that day? … or maybe that just happens in Swansea eh 😉

          Tom wrote on July 25th, 2013
    • Make a pisco sour? (If you went really easy on the sugar syrup, maybe.) ; )

      Erica wrote on July 24th, 2013
      • +1 I save my egg whites for sours, too.

        Joy Beer wrote on July 25th, 2013
    • Feed ’em to the dogs (shells, too!) :)

      Christina wrote on July 24th, 2013
    • Mark has a recipe for egg white and coconut flour tortillas in his first cookbook. :)

      Dana wrote on July 24th, 2013
      • Dana I really have to disagree with one of you earlier comments about honey. If you can get raw honey straight from a apiarist, (that only filter the honey & do not heat it) it is not nearly the same as sugar. It has other properties that any form of cane sugar however raw cannot possess. Most raw honey has antibacterial properties and other nutrients. Commercially produced honey is boiled, blended with water & glucose and is garbage, probably worse than white sugar. I know not everyone can access raw honey but if you have the chance I think you would be pleasantly surprised and be helping a producer (who cares about their product) too.

        Kim wrote on July 24th, 2013
        • “If you can get raw honey straight from a apiarist, (that only filter the honey & do not heat it) it is not nearly the same as sugar. It has other properties that any form of cane sugar however raw cannot possess.”

          Yes…but it’s still mostly sugar. (I agree with Dana) :) There’s no escaping the carb counts on honey, regardless of source.

          In Ye Olde Europe (middle ages), bee keeping resulted in a seasonal harvest. (You had to destroy the hive to get the honey.) In nature, honey bee hives are not exactly on every hill.

          In my opinion, at least, to be Paleo with honey is to eat it either in continuous small quantities or to gorge on it once or twice a year. The trace nutrients found in honey can be found in more “Paleo” foods.

          As a family of five, we’ll maybe go through 2lbs of honey every 3-4 months. I’m very sparing with it, precisely because I feel ingesting vast quantities of it is to substitute one sugar for another. It’s still hard the pancreas and the waistline, even if it comes with a few more micronutrients than cane sugar.

          (I feel this way about Paleo nut based “baked goods”, by the way. If you need them to wean your to Paleo, then it’s good. But I don’t see how ingesting way more nuts than you ever find or eat in one sitting in nature is a good long term proposition.)

          Amy wrote on July 24th, 2013
        • Amy,

          Have you noticed that many paleo food blogs are all sweet/dessert based?

          I agree with your few times a year on REAL sweets. Just do it.

          I feel like I need to channel my inner Jennifer McLagan and create an “Odd Bits” style paleo food blog. (McLagan is also the author of “Bones” and “Fat”).

          Id be curious if I would get gout from too much organ meats if I started a food blog. Currently I eat about 1/2 of organ meat a week.

          Paleo Bon Rurgundy wrote on July 24th, 2013
        • Amy wrote: “(I feel this way about Paleo nut based “baked goods”, by the way. If you need them to wean your to Paleo, then it’s good. But I don’t see how ingesting way more nuts than you ever find or eat in one sitting in nature is a good long term proposition.)”

          I completely agree, mind you I feel the same way about using loads of coconut oil because it’s just not something most of the world had access to, and certainly not in such huge amounts to shore up everyday foods, I guess there’s always that personal balance to be struck between what would have been available, realistically, in the pre-ag days, and the optimum stuff our bodies need in the absence of famines, bad hunting, etc.

          Part of the allure of agriculture must have been to offer a more assured supply of foodstuffs, yet I think our bodies are designed to strip the maximum nutrients from any food on the basis it might not be there again for ages, so I consciously try and mix my diet up now – and for that reason, I think overly-regular consumption of any one nutrient MIGHT be a bad thing, though I haz no sciences to back that up! 😉

          I tend to make things like nuts, honey, berries & coconut a very small part of my diet, and generally anything that mimics traditonal baked goods, to me personally, is just like those vegan fake meats, i.e., subbing for a type of food you actually shun having for very good reasons. JMO and if they’re helping people eat the way they want, go to it and good luck, just chipping in to say I share your feeling! :)

          Patrick wrote on July 24th, 2013
        • @Bon – LOL – I agree with you. I’d love to see an offal Paleo blog, rather than 3000 ways to replicate blueberry muffins “Paleo style”. I’m also thinking you’d probably risk too much organ meat, though, unless you posted every other week. :) (I have no idea how bakery bloggers stay thin, Paleo or regular.)

          @Patrick – I agree 100%. I’m thrilled at steady food supplies, thanks to living in post-agriculture, easy travel world. But makes it soo easy to over do Paleo foods that probably would have been in short supply (or non-existent) back in Really Ye Olde Days.

          Amy wrote on July 25th, 2013
        • Your right on, but just things in moderation. paleo ron burgandy

          Brandi wrote on July 26th, 2013
      • I am glad to see Dana commenting again!

        Violet wrote on July 24th, 2013
    • …you can make lovely meringues! :)

      Raevynn wrote on July 24th, 2013
      • My vote is for macarons. As in French cookies, not the US coconut version. (Which is tasty but SO not the same). Texture wise this dessert, IMO, embodies it all: slight crunch, chewy, light, fluffy. Plus the shells can be made plain, vanilla, chocolate/cacao, citrus, berry, etc. This is the only dessert where I will use artificial coloring because they are gluten free and the color leverages the fact that one eats with their eyes.

        Then there is the filling. So many options! My favorites are cacao shells with a orange filling and vanilla (with blue food coloring) with a blueberry jam filling. OMG. If it wasn’t for the high dew point right now I would make some.

        Paleo Bon Rurgundy wrote on July 24th, 2013
  9. Egg-cellent recipe idea…

    Paleo Bon Rurgundy wrote on July 24th, 2013
    • I am so glad paleo bon rugundy is back

      Jason wrote on July 24th, 2013
      • Thank you, too kind. Summer time = nice weather = outdoors + vacation = away from the modern world. With a few interludes for “pr0n”, just to spice it up; hey, it is vacation.

        Paleo Bon Rurgundy wrote on July 24th, 2013
      • Your bistro menu looks “scrumtrulescent”. I no longer live in the VA/DC area but if I pass through I will pop in.

        Paleo Bon Rurgundy wrote on July 24th, 2013
  10. Apologies if this is already common knowledge…. Raw egg consumption is safe?

    Basil Cronus wrote on July 24th, 2013
    • As I understand it, they’re safe if pasture raised – so you should know where your eggs come from. I also read that the raw yolks are safer than the raw whites, but I have absolutely nothing to back this up. :) I’m sure you can find an article on this site to confirm. That said, I eat raw whole eggs routinely with no ill effects.

      Maryanne wrote on July 24th, 2013
      • Salmonella are everywhere. Infections can arise in a happy pasture hen just like in a factory hen. Infected hens can produce highly contaminated eggs for a good long time before showing any signs of illness regardless of how they are raised. Luckily, Salmonella have a large infectious dose in humans, so as long as you aren’t immunocompromised or regularly licking dirty eggshells you should be okay with some raw egg consumption now and then. Knowing your source is important, but not in terms of whether or not you’ll end up with food poisoning. Bacteria don’t care.

        Kristina wrote on July 24th, 2013
        • not to mention that this recipe subjects the “raw” egg yolks to hot coffee in excess of 180 degrees which should raise the temp of the egg yolks well beyond the 140 degree “safe” zone. Bacteria don’t like high temps :)

          Marie wrote on March 8th, 2014
    • It’s safer than walking up and down stairs. Nothing is ever absolutely safe. I’d also like to point out that a lot of the recent famous food poisoning cases have come from plant foods. In at least one case it was sprouts, which are not raised in earth, so should not have come into contact with manure or any other animal material.

      Dana wrote on July 24th, 2013
      • I Know that the point of your comment was nothing to do with sprouts, but in case you are interested in this and wondering about contamination and such…
        regarding sprouts:
        “Like any fresh produce that is consumed raw or lightly cooked, sprouts carry a risk of foodborne illness. Unlike other fresh produce, seeds and beans need warm and humid conditions to sprout and grow. These conditions are also ideal for the growth of bacteria, including Salmonella, Listeria, and E. coli.”
        Since bean sprouts are shaped to hold in moisture, these bacteria can become trapped in the little round (bean) end and are incredibly difficult to clean properly. Even the bacteria from a worker’s hands can multiply over the growing period. In ideal growing conditions for sprouts a single e-coli bacteria will duplicate every 20 minutes. Contamination can occur even from a worker with some bacteria on their hands touching the sprouts while tending or packing or shipping them.

        something to think about.

        DanielleW wrote on July 30th, 2013
    • My understanding is as follows:
      There is something in the egg white that may cause illness if eaten raw, unless accompanied by the yolk. The yolk contains either enzymes or some counter balance for whatever is in the white that is likely to make a person sick. (Forgive my lack of specifics as I learned about this 5 years ago in nutrition class in college.)
      The second common concern is in contamination from salmonella bacteria. According to Canadian food safety guidelines the salmonella is not in the egg itself but on the outside of the shell. This is because salmonella is a bacteria that grows in the intestines of animals like chickens and the contamination occurs as the egg lays in the nesting box amongst the bird droppings, which have salmonella bacteria in them.
      I personally don’t eat raw whole eggs (like in egg nog) simply because I can’t get past the texture, it freaks me out a little.

      DanielleW wrote on July 30th, 2013
      • Avidin in egg whites inhibits the absorption of biotin. But yolks are very rich in biotin, so it somewhat balances out. Best to cook the white and deactivate the avidin, or just eat the yolk alone, because you do want to get the benefit of biotin, considered part of the B vitamin family.

        If you’re concerned about salmonella, wash the eggs in warm water just before using them.

        Jeanmarie wrote on August 21st, 2013
    • Dr. Mercola calculated a few years ago that, even with conventional store-bought eggs (aka factory farmed eggs), the risk of encountering salmonella was one in 30,000 eggs, which is more than most of us will eat in a lifetime.

      Still, since I keep chickens who give us lovely eggs (truly free range, pastured *and* pampered), you won’t catch me eating store-bought eggs.

      I do believe that hens raised in non-crowded, optimal conditions (fresh air, room to roam, sunshine, clean water, good manure management, biologically appropriate diet, etc.) are much less likely to get salmonella. And since I eat well, I think I’m much more likely to be able to handle any theoretical interaction with salmonella. I’m willing to take my chances.

      Jeanmarie wrote on August 21st, 2013
      • I appreciate your comment even as a chicken and hen owner who have access to the most optimal of eggs. I am aware of the conventional eggs being still safe despite the less optimal environment from which they may potentially come from (But In Canada, or Ontario it’s still better conditions than some places).

        A lot of people are restricted by budget,and that’s why I choose eggs as a major source of nutrient intake since they are very affordable, and that even the conventional ones I can eat w/o too much concern, in fact, I know I’ll get a good nutrient profile with them and won’t get sick from them ie. Asian seafood!! (even from frozen).

        All this said, I am strategically trying to make hunter friends b/c I would REALLY love to not have to eat super market meat at all. I love elk, deer, especially moose (it’s probably my favourite meat in the world), rabbit etc. I might end up investing in getting a hunting liscence ad the gear for myself, too. I shall see as my eyes/depth perception may not be that good, but maybe on the other hand their are tools to help with that, thus making me able to hunt as well. 😀 Mmmmmmmmmmm…moose!! p.s. I can’t leave out fishing, both summer and winter. 😀

        Zorica Vuletic wrote on August 22nd, 2013
  11. Hmmm. Coffee and fried eggs go well together. I might give this a try. I sometimes put coconut oil (and sometimes cinnamon sticks but more often just cream) in my coffee, like the cup I’m drinking right now. Frothing it doesn’t appeal to me so I have never tried it. I’m wondering how just giving the yolks a good stir would work.

    Harry Mossman wrote on July 24th, 2013
  12. I’ve been thinking about giving bulletproof coffee a go, but as a certified coffee geek, I’ve been afraid of the taste. Tell me truly: do people really like this stuff?

    But I am definitely intrigued by the Vietnamese-style coffee, mostly because I have a deep and abiding love for Vietnamese iced coffee (which is far from paleo, but really delicious). I may have to give that a whirl. Literally. :)

    Anne wrote on July 24th, 2013
    • After months adding bulletproof coffee to my routine, I have a few tips for anyone new to the concept:

      1) Yes, it can taste good, but try adding a pinch of high quality cinnamon powder and some liquid stevia to make it taste even better. I use NuStevia which tastes great in pretty much everything. I honestly think bulletproof coffee tastes better without the oil, but the oil is great if your carbs are really low and you need a burst of energy in the morning because MCTs are the only fat that is actually processed by your body like a carb.

      2)Start with a tsp of the MCT oil and gradually increase the amount. MCT oil can confuse your body if it’s not accustomed to this large an amount of MCT’s all at once, which can result in some GI symptoms. But you get used to it fairly quickly and I think the added energy is worth it. If the MCT oil is too strong you can always use regular coconut oil, but don’t expect the same energy boost.

      Peter wrote on July 24th, 2013
    • I enjoy the Bulletproof Coffee with Kerrygold butter and MCT oil (sold by the Bulletproof Coffee guy). I haven’t gone the “full mile” to purchase his specialty, mold-free beans. But even “just” with grass-fed butter and palm/coconut MCT oil, it’s darn tasty. And if you don’t like it, the MCT oil can also be used in cooking, salad dressings, etc. So I say give it a try! :)

      leukothea wrote on July 24th, 2013
    • I love my BPC! I do 1 tbsp cultured grass-fed butter, 1 tsp virgin CO (I tried the MCT oil, but it upset my stomach a bit – I’ll probably try again some time with a smaller dose). I also add fresh grated nutmeg and cinnamon (I don’t like the texture the powder gives), and sometimes a touch of vanilla. Yum!

      Christina wrote on July 24th, 2013
    • We use 100% kona coffee and kerrygold for our BP coffee. Very particular about coffee in our house. I was skeptical but it tastes like a latte. It’s REALLY good. Not oily or buttery at all. mmmmmmmmmm.

      I’m skeptical about eggs but…….. i suppose we’ll try it.

      Charmaine wrote on July 24th, 2013
    • Hope this helps? Try it one time, if you don’t like it, at least you’ve tried it :)

      Maple wrote on July 24th, 2013
      • I read your linked post and it was very interesting! I noticed a lot of the same effects as you mentioned when I began using BP coffee. The thing that stood out the most though was the less frequent bathroom part. I’m so glad you did mention that because I’ve been wondering if my less frequent trips have been due to the BP coffee vs regular coffee or if something else had changed. Thank you for sharing:))

        Toni wrote on February 22nd, 2015
    • I’m not a huge coffee fan at all, but I do a “bulletproof” version of Crio Bru Cavalla which is cocoa beans instead of coffee beans. Chocolately, creamy, buttery heaven in the bulletproof version. And dang good just regular too!

      JC wrote on July 24th, 2013
      • Yes! I add vanilla and a drop of mint flavour on occasion.

        mommymd wrote on July 24th, 2013
    • Anne, I would recomend giving it a try. I, like the others use GF butter and coconut oil – 1 tablespoon of each- blend and drink. MMMMMM
      I did it to get rid of the sweatner or sugar in my routine. The addition of fat makes my senses not miss the sweetness of the sugar. I don’t add anything else, I don’t even taste the tiny bit of coconut flavor anymore.
      I have plans to add a yolk tomorrow.

      2Rae wrote on July 24th, 2013
    • I was a “put a little coffe in my cream and sugar” kinda gal. When I went Paleo/Primal, I really missed my coffee. I don’t do black and I just couldn’t get over the bitterness of it without all that extra stuff in it. When I tried BP, I was pleasantly surprised. It had a creamy, frothy taste and was not bitter. I didn’t love it but I didn’t hate it, either. I drink it around 8:30 in the morning, skipping breakfast food, and I don’t even get hungry until around 2:00. This morning I added about a half scoop of my regular post-WOD protein shake powder (chocolate) to it and it really tasted great. Plus I got an extra boost of protein. :)

      Angela wrote on July 24th, 2013
    • I have had really good luck with the bulletproof coffee. I use 8-10 oz of cold pressed coffee and half of a stick of kerrygold… unless I’m working out that morning, to which I will up my serving size to 16 oz of coffee and a full stick. I then add 1 to 2 tablespoons of coconut oil and down. It is tolerable like this but I am definitely with Peter on the idea of adding cinnamon.

      I am not one to add any sweeteners, but I do add a tbsp of cocoa powder every now and then! You have to play with your taste buds a little, but if done right the finished product is just short of a mocha latte`.

      (PS- Be prepared for a rush of morning Energy+Fullness as it is VERY satiating)

      Steven wrote on July 24th, 2013
    • I do bullet proof coffee/tea pretty much every day. I feel amazing and it tastes great. Here are some tips I’ve picked up over the past several months:

      Use KerryGold or another high quality butter, AT ROOM TEMPERATURE. I prefer the salted but try both.

      I add it to either:
      1) A quadruple shot of Fair trade organic decaf espresso from TJ’s,
      2) A good King’s Green Tea from the Asian tea monger in downtown LA,
      3) A very strong cup of Dandy Blend tea.

      I also like to add a pinch of minerals like Epsom and Baking Soda.

      Adding a pinch of different flavorings like cinnamon, cardamom, fennel, molasses, stevia, maple syrup, honey provides a little variety.

      Be sure to preheat the measuring cup and immersion blender head so they don’t cool things down too much.

      I can’t wait to try the egg thing tomorrow. Thanks Mark!

      Greg wrote on July 24th, 2013
    • I have tried coconut oil and pastured butter in coffee separately. It works. While I am a normal pastured half and half guy, it makes for a nice alternative. You are young, bright and beautiful. never be afraid to try something…at least once! :O)

      Rob wrote on July 24th, 2013
    • I admit when I first heard of BP coffee I thought YUCK! But then I tried it… It’s YUMMY! I don’t do it all the time, in fact I haven’t for awhile (as I periodically quit coffee…) but it works well. The other day we ran out of milk and my son who loves his coffee made himself a BP coffee (having seen me do it) in order to get his fix!

      I also admit I thought eggs and coffee? YUCK! But I’m willing to give it a try ;). I certainly like eggnog, so why not egg in coffee??

      Fiona wrote on July 24th, 2013
    • I love bulletproof coffee, and I do it decaf and usually don’t spring for the Upgraded Coffee beans. But I am going to try Mark’s version.

      Jeanmarie wrote on August 21st, 2013
  13. Lately I’ve been doing the “Bulletproof Intermittent Fasting” 2 or 3 times a week, mainly due to the convenience of drinking it on the way to work instead of having to prepare breakfast – and it really does keep me full until lunch. But as Mark also recognizes, I’ve always suspected that butter and MCT oil aren’t very nutrient dense (I often feel like I’m consuming 300-400 empty calories!) I do, however enjoy the mental boost I get from the MCT oil and am now excited to experiment with adding MCT oil or Kerrygold to my “Primal Whole Egg Coffee” to see how it tastes/feels. I imagine I would get hungry earlier due to the extra egg protein, and I’ll also have to find a way to not waste the excess egg-whites (pastured eggs are expensive and I’d rather not waste them.) Thanks for the inspiration Mark – and don’t worry, I’ll try the unaltered recipes before I begin my mad-scientist experiments!

    Peter wrote on July 24th, 2013
    • Just put each egg white into an ice cube tray, freeze, and then pop out of tray and store in a plastic bag. They freeze well and can be thawed out and used as if they were fresh!

      Anna Louise wrote on July 24th, 2013
    • I would add the egg whites to an omelet for lunch or dinner, or maybe whip them up in a fruit smoothie later in the day? I am avoiding fruit right now, but definitely would do the omelet thing!

      Lindsey wrote on July 24th, 2013
  14. My ancestors used to make coffee similar to this – but for different reasons:

    Meierjo wrote on July 24th, 2013
  15. Is there no issue with consumption of, essentially, “raw egg”? Or does it cook enough in the heat of the coffee?

    cpk wrote on July 24th, 2013
    • Folks eat raw eggs quite regularly without many issues. If you’re getting free range maybe the issues of salmonella are reduced a bit? That said, I’d wash the eggs thoroughly before cracking just to take some precaution.

      ATM wrote on July 24th, 2013
      • Mark actually had a post about washing (pastured) eggs (he says don’t).

        Darcie wrote on July 24th, 2013
        • I don’t wash mine until just before using them, unless they’re particularly poopy. Those get washed and usually fed to the dogs right away. (Or washed and cooked.) When you wash them, you must use warm (not cold) water or bacteria can be sucked inside the shell. (The physics of this is explained in Storey’s Guide to Keeping Chickens.)

          If you wash eggs, they should be used right away or coated in oil. Washing them removes the natural bloom that protects them (usually) against bacterial invasion.

          Jeanmarie wrote on August 21st, 2013
    • The dangers of eating raw eggs are vastly overstated by the media, especially if you get your eggs from a decent source.

      Mantonat wrote on July 24th, 2013
    • The dangers of egg come more from heating and reheating in the “danger zone” temperature – if you get a good quality fresh free-range egg and eat it immediately after washing and cracking you’ll be fine. Don’t make Mark’s coffee, leave it on the bench for an hour, then reheat to luke warm before drinking after not washing the egg first – that’s how salmonella gets ya!
      FYI inside eggs are sterile, it’s the outside you need to be careful of – and never use an egg you find already cracked!

      Cledbo wrote on July 24th, 2013
  16. Thanks but no thanks. I’ll take my 3 eggs up and a cup of plain black coffee.

    samc wrote on July 24th, 2013
  17. I just went in the kitchen and made this!!!! Awesome!!!

    Thank you Mark….can’t wait to try the variations.

    Patrick Hansen wrote on July 24th, 2013
  18. When I was pregnant decades ago, a friend’s Italian Momma had this ready for me everytime I came to visit, Zabayon al caffe. Much like your concoction, it was egg yolk whisked with sugar to which espresso was added. Yummy!

    Leslie wrote on July 24th, 2013
    • Aw Yum! I can do that easily!

      Joy Beer wrote on July 25th, 2013
    • As a kid I remember my Nona making this for us for breakfast. Of course as a kid I thought the raw egg was gross. As an adult now, I just love this!

      Lina wrote on September 6th, 2013
  19. As a coffee snob it took me a while to acclimatize to Bulletproof coffee, but Australia is very lucky with coffee quality so the taste is fine now. I think the key difference re IF is that adding eggs becomes insulinigenic whereas butter and coconut oil keeps you “fasting”…
    I will def try the egg yolk in there though!

    MJ wrote on July 24th, 2013
  20. And then maybe butter and Egg!! But never sugar

    ted wrote on July 24th, 2013
    • The idea of Sugar in my coffee reminds me of a statement Mark made in yesterdays posts about tacos…..

      “IT’S NOT THAT HARD TO DO BETTER THAN BASTARDIZED TACOS MADE FROM DORITO SHELLS, frozen french fries that you toss in the oven, iceberg lettuce salads, and Lean Cuisine. Doing better than that DOESN’T mean you’re actually eating as healthily as you could.”

      In my opinion, if I can’t do better than sugar, then I definitely should not partake at all…..

      Steven wrote on July 24th, 2013
  21. I make a Frappuccino like drink in my blender every morning with grassfed milk and MTC oil. Would raw eggs be OK in that?

    Amy wrote on July 24th, 2013
    • I’m going to go with “YES” as that’s what I’ve been doing. One way Primal Egg Coffee is superior to Bulletproof coffee is that you don’t have congealed fat when you add ice! Ah, so nice not to have to chew my coffee because I like it cold =D

      A wrote on July 31st, 2013
  22. Are organic cage free eggs pasteurized??? And if not are they still beneficial???

    dnyc wrote on July 24th, 2013
    • Please note the difference between “PASTURED” and “PASTEURIZED”. Pastured, I imagine, means from grass-fed free ranging chickens, while pastueurized is a heating process used to ‘purge’ a food item (honey, milk, etc.) from ‘harmful’ bacteria and the like.

      Isaac wrote on July 24th, 2013
      • Issac, you are correct and good to make the distinction between the two words. To expand further: Cows and other such animals are pastured, or grass-fed. Chickens that are free-roaming are not confined to a structure and eat bugs…you hear the term “chicken scratching” – they are scratching for bugs to eat, which is meant to be in nature. Sometimes their diet is supplemented with grains and soy during cold weather season. Luckily, I live in Florida and belong to a farming co-op where the chickens I buy and their eggs are soy-free and free-roaming.

        Gail wrote on July 24th, 2013
        • So does this mean cage free organic eggs are ok??

          dnyc wrote on July 24th, 2013
        • “So does this mean cage free organic eggs are ok??”

          Not necessarily, they might be “barn raised” which is far less cruel than caging them but doesn’t guarantee any access to grass, bugs to eat, etc. In the UK we call that outdoor raising “free range” but if you’re in the USA I’m not sure what the term is, it’s one to spend a few minutes researching maybe? 😉

          There are a wide range of terms used here, for sure, IMO to mildly mislead the buyer, eg., a picture of hens in a farmyard on eggs where the poor things never once saw daylight, or “Farm fresh” – that name was even used on battery-caged eggs occasionally – so make sure you find the authentic term in your area for free-ranging, outdoors, bug-eating hens and then only buy that, because sellers will use emotive images or terms on this stuff.

          Patrick wrote on July 24th, 2013
        • PS “Barn raised” means they live quite tightly packed in large flat barns, usually some kind of straw bedding and maybe even roosts made of hay or something, and have troughs for water and food – it omits the worst horrors of a lifetime spent immured in a cage with beak etc., routinely cut and means they have less life-long exposure to stress hormones, but it’s not allowing them normal behaviours either, nor do they get to eat the good nutrients we’re after for ourselves – just wanted to clarify! :)

          Patrick wrote on July 24th, 2013
  23. The past three years have brought amazing week-long Mountaineering trips in the backcountry of British Columbia, which I am lucky enough to call home. Mid week, just before summit-day, we would have with breakfast a thick hot chocolate with copious amounts of butter.. tasted amazing and the extra fat gave the healthy boost that was much needed after 8000′ of elevation gain in three days (with our 70lb packs). After beginning to eat primal-y, I have out of curiosity and want to add a little extra to my morning coffee (homemade long double-espresso from Excellent from-the-farmer beans), I have been adding a nice big scoop of coconut oil. The light coconut flavour adds to the delicious darkness of this brew, and has been helping me through my largely stationary office mornings. I’m looking forward to trying eggs in my coffee! I had thought about it (as it is I’ve been having 2 raw eggs daily with my veggie-shake) but wondered how to get the egg into the coffee without it ending up looking like Asian Noodle Soup. Thanks for the Recipies!

    Isaac wrote on July 24th, 2013
  24. I’m a regular BP coffee drinker and I’ve done this in the past. Most definitely an awesome combination… creamy, frothy, morning goodness! For you folks interested in making these types of coffee mixes, I recommend a hand blender (Costco sells them for around 20 bucks). Makes a smooth concoction.

    And Mark is spot-on about the cinnamon and the vanilla!

    Mark, interesting how you mentioned that you felt as if you were “on something.” I have experienced this with BP before. I had my mom try it a few weeks back and about 30 minutes later, she says “Am I supposed to feel funny… like I’m a buzzing a bit like speed here!” Hahaha! I think one can play with ratio of eggs: butter/ghee:coconut oil:coffee to bring it to a level of comfort. BE PREPARED FOR LIFT OFF THOUGH FOLKS! Enjoy!

    ATM wrote on July 24th, 2013
    • I’m interested in the hand blender from COSTCO. I have not seen one at my store, is it like the ones you can get in a kitchen supply store? They are typically about $30 to $50. I will look harder for what you are talking about, it’d be nice to know the brand :-).
      I use the blender and a pint jar for mine but would like to use something easier if that’s a possiblilty. The frother thingie I bought didn’t do the job to my liking.
      I’d like to try it on my 85 year old mom, she gets tired when my dad trys to pressure her to move outside her comfort level – he being the engergizer bunny himself and all.

      2Rae wrote on July 24th, 2013
      • Cuisinart. $20-50.

        Greg wrote on July 24th, 2013
        • Thanks Greg.

          2Rae wrote on July 24th, 2013
  25. I know eggs are low risk, but any thoughts on using pasteurized eggs?

    Jake wrote on July 24th, 2013
    • Dr. Mary Dan Eades has a discussion/description/directions somewhere on her blog around “pasteurizing” (good) eggs for folks with impaired immunity. It’s WAY below the heavy-duty, destructive (?) commercial pasteurizing, but does provide an extra margin of safety for those who need it. (She also has a good recipe for making mayo…)

      Elenor wrote on July 24th, 2013
    • I pasteurize eggs in my Sous Vide Supreme oven a dozen or so at a time. 135F/57C for 75 min. If not using right away I break egg open, hand scramble a bit and freeze each egg separately. Usually I add them to smoothies.

      Sharon wrote on July 24th, 2013
  26. I’ve been doing this for about 6 months and it was a natural progression from the BulletProof drink. Mine is generally composed of the following. It’s high fat and high-ish in calories but also nutrients. Also, this is usually my only breakfast, and I might have another at mid day or in the afternoon as part as an otherwise food-less 16-20 hour pseudo-fast. I’m not really concerned about losing weight anyway. A side benefit is the speed/ease of prep and cleanup – super easy and fast. Given all the ingredients it’s started to take on more of a capachino or hot shake appearance. Tasty!

    Coffee of course
    1 whole raw egg (or two) – free range of course
    1/2 tsp cinnamon
    2 tbs milk cream
    2 tbs fresh avocado
    1 tsp ghee
    1 tsp raw casava starch (resistant starch – but temp must not be hot or ruins RS)
    no-cal sweetener

    Brad wrote on July 24th, 2013
    • Btw, been eating 4, and often more, raw pastured eggs per day for over 6 months with no problems. I haven’t even had so much as a cold (knock wood). And I don’t wash the eggs first. No, it’s not that I’m lazy, I just like to live dangerously. That’s the way I roll :)

      To be honest I think twice in six months I had the start of a scratchy throat which I promptly addressed by sucking on a quartered lime fruit. Gone!

      I lied. I am lazy. That’s why this is my breakfast of choice.

      Brad wrote on July 24th, 2013
    • One key here is to blend everything while the coffee is hot, improving the avidin/egg-white thing Mark talked about, then wait for it to cool to just warm before adding the starch – raw casava or potato starch are common – and blending a second time. This should retain much of the RS and keep the starch from forming clumps.

      Brad wrote on July 24th, 2013
    • what kind of coffee do you recommend? or do you use bullet proof coffee with the eggs?

      michael wrote on August 13th, 2013
  27. Mark,

    This is great. I’ve been looking for a way to insert a raw egg into my breakfast but I didn’t exactly want to just eat raw eggs, I like those scrambled with herbs and spices.

    Will Russell wrote on July 24th, 2013
    • I like to lightly fry an onion until it’s just translucent and going slightly golden, add some celery just towards the end so that’s kind of “stir fry” cooked, then once it’s done take it off the heat and stir in a few raw egg yolks right before dishing up, maybe add some parmesan or a bit of hard cheddar, grated… I don’t know what your taste is in food but if the ingredients are things you use anyway, it might be useful? :)

      I found it was a good way to eat, as opposed to drink, raw egg without resorting to baked goods or their substitutes.

      Patrick wrote on July 24th, 2013
  28. I add add coffee, 1T butter, and 1T coconut oil to an egg, cinnamon and sugar-free sweetener that has blended until frothy–most mornings. This concoction fuels me for 2-4 hours and it is always my pre-workout (long run) fuel. Good stuff!

    CPresson wrote on July 24th, 2013
  29. I just couldn’t fall in love with the taste of BP coffee, but I recently started adding a scoop of whey protein powder and a daily serving of collagen via grassfed gelatin to my coffee in the morning and it reminds me of the Maxwell House Cafe Vienna my mom used to drink growing up (I shudder to think of those ingredients). I’m interested in adding in the yolks, but I’m currently pregnant and curious how others would weigh in on the raw yolk thing during pregnancy…I’ve certainly eaten my fair share of poached pastured eggs throughout without so much as a second thought, but it seems to be one of the things traditional medicine is intent on proscribing…fellow Groks and Grokettes, what are your thoughts?

    TulsaGal wrote on July 24th, 2013
    • Read above where an Italian mother made this for her daughter’s friend who was pregnant… Egg yolks whipped with a little sugar and added to coffee.

      Nico wrote on July 24th, 2013
    • I have only read good things about raw egg yolks for pregnancy. The guy who started the Bulletproof Coffee craze is a big proponent of them. I have raw egg yolks several times a week, and if we finally decide it’s time to have kids, I’ll probably eat more of them.

      Deanna wrote on July 24th, 2013
      • The guy that started the Bullet Proof Executive blog also advocates taking Adderall and other ‘go pills’ to get a little advantage over the competition. Not really someone I want to listen to, but he does make on hell of a cup of joe.

        Greg wrote on July 24th, 2013
    • I’m about 35 weeks pregnant and have been doing raw egg yolks in my smoothies a few times a week for most of my pregnancy. I get my eggs from a local small farmer, which really lowers the risk of any nasty bacteria. Since I separate the yolks by hand, I do make sure to wash the eggs before I use them this way. I can’t imagine that mixing them with coffee–fantastic idea, btw–would pose more of a hazard since the coffee is hot.

      Beccolina wrote on July 24th, 2013
    • They have started telling pregnant women not to eat liver and are even leaving vitamin A out of prenatal vitamins now. (I’ve also seen some without so much as beta carotene added.) I’m at the point that I don’t trust mainstream docs with anything to do with pregnancy unless I need to be sawed open in an emergency. You can get food poisoning from anything. Eggs are not special in that regard.

      Dana wrote on July 24th, 2013
      • LOL, So true, You are more likely to get food poisoning from vegetables and fruits.

        Brandi wrote on July 26th, 2013
      • Mainstream advice to pregnant women seems designed to cause problems. Anyone afraid of Vitamin A overdose needs only to make sure it’s balance with Vitamin D3 and K2. Of course, if you’re eating a nutrient-dense paleo/primal/weston price/real food diet, you get those nutrients in your food in good balance anyway.

        Jeanmarie wrote on August 21st, 2013
  30. I just made this but added bulletproof cocoa, great lakes gelatin and ice to make a frozen coffee. Yumm!

    Brittany wrote on July 24th, 2013
    • I have used cocoa many time instead of cinnamon. I’m still waiting to find out the real answer to the question of if the phytic acid (phytates) in cacau is removed during the process of making cocoa powder – either dutched or not.

      Brad wrote on July 24th, 2013
    • Brittany, Did you make the gelatin with cold water first? I like to add it to my coffee but it waters it down a bit more than I want…… maybe I’ll just make it with cold coffee and then warm it up after the gelatin sets a bit. I have hopes that the gelatin will make my 60 year old face look closer to 40 after a while, now that I no longer have puffy carb face.

      2Rae wrote on July 24th, 2013
  31. I DID try something like this, Mark! My husband and I loved it so much, the recipe for 4 servings was more like for 2 servings (at least for us). I made the recipe up for a healthy chocolate mousse, but I think it would be KILLER blended with some coffee in it too! (Recipe’s here:

    Jennifer Cote wrote on July 24th, 2013
    • That recipe is actually a similar recipe to pots de creme and it uses hot coffee (or espresso) as opposed to water. Thank you however, because I hadn’t found a good one that used cocoa powder, Im gonna try it.

      Brandi wrote on July 26th, 2013
  32. I’ve done BP coffee and didn’t enjoy it with pastured butter and coconut oil. I did love it with heavy whipping cream and coconut butter and a dash of cinnamon [better texture]. I’m definitely trying the egg yoke version in the morning. My grandmother used to add egg yolks to whatever soup she was eating just for the texture alone, so I’m excited to try it with coffee!

    Helena wrote on July 24th, 2013
  33. You need a YouTube channel!

    JDL wrote on July 24th, 2013
  34. I’ve actually been doing this for about two weeks, making a cold coffee version. I cold brew my coffee. Add a cup of coffee, about 3 pastured egg yolks, a scoop of maca powder, vanilla, splash of raw grassfed milk, touch maple syrup, it’s delicious!

    Melissa wrote on July 24th, 2013
  35. Although coffee beans have been roasted and no longer a live food, we find that COLD BREWING the coffee extracts a wonderful smooth flavor, less of the caffeine, and way less of the coffee oils. The oils in coffee mimic hormones, this isn’t good for either gender, but is particularly bad for women. Another advantage of cold brewed coffee is that it can be refrigerated for days without getting the acidic nasty flavor that conventionally brewed coffee acquires within a few hrs of being made. You can make it very concentrated, then dilute with water (hot or cold) to taste.
    The eggs or any other source of protein would hold up better in cold brewed coffee than in warm or hot. For the indulgent or adventurous, you can add stevia or honey, along with a little cocoa – which is called “gogli mogli” without the coffee (from Republic of Georgia)… with coffee would this be called “joegli mogli” or “joe gogli mogli.”

    How to: Make a decoction of ground coffee by simply putting ground coffee in room temp water from 3-24 hrs, then strain through large coffee filter.

    Anna wrote on July 24th, 2013
    • what chemicals in the coffee oil mimic hormones? any resources that have shown the negative effects of such oils regarding the endocrine system?

      ATM wrote on July 24th, 2013
      • outside of consuming excessive quantities of course…

        ATM wrote on July 24th, 2013
    • Cold brewed coffee would have no effect on the egg whites (avidin) thing that Mark talked about. Do you have any reference to studies that show this? … “The oils in coffee mimic hormones”.

      Brad wrote on July 24th, 2013
  36. Growing up in an Italian family of 6 kids, each night, my mom would beat a dozen egg yolks with sugar, then add milk, cover and refrigerate. In the morning, she’d add hot coffee, enough to heat it up, fill 6 glasses and we’d drink that before leaving for school. This was 50 years ago, lol. I use coconut butter (has 5g of fiber in 2 TBS) and mix with my little portable wisk for 30 seconds or so…mmm mmm mmm. Keeps me satisfied for 4-5 hours.

    Angela wrote on July 24th, 2013
    • This must be an Italian thing. My mother did the same.

      Lisa wrote on July 24th, 2013
      • My high school Spanish teacher was Italian (really!) She told tales of her Mom doing the same thing when she didn’t feel like breakfast. I thought of her when I first read the headline.

        Amy wrote on July 24th, 2013
  37. This is an interesting idea. We have free ranging chickens so I don’t worry about the safety of raw eggs as much, though it would be a new concept for me.

    Bridgette wrote on July 24th, 2013
  38. Eggs in coffee, I’ve actually seen this more than once among older people here in the Netherlands, but from what i’ve seen, they never whisked them or anything, they just put it in, egg white and all.

    Remco wrote on July 24th, 2013
  39. Thanks just read this and tried it tastes great! I just used my instant cofee out two egg yolks in a blender and blended dumped in the coffee added a pinch of sea salt and some agave nectar and presto! Good stuff!

    Blayne wrote on July 24th, 2013
    • Just my opinion. Some blackstrap molasses would be better than agave. Less fructose and much more minerals.

      Brad wrote on July 24th, 2013

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