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. I have tweaked this a bit for a nice afternoon drink. I use leftover coffee to make ice cubes with:

    In a blender add one cup of water, handful of coffee ice cubes, 2 egg yokes & 2 scoops of chocolate Primal Fuel. Top with coconut butter & cinnamon. Yum!

    Lucylu wrote on July 24th, 2013
  2. I know that caffeine in the coffee reduces the assimilation of certain nutrients like zinc. So, I think most of the eggs’ nutrition might be wasted when drinking it with coffee.

    Pankaj wrote on July 24th, 2013
    • I’d be interested in any links you can provide that supports this claim. Thanks.

      Brad wrote on July 24th, 2013

        While it has been hypothesized that such a reaction to caffeine exists, I don’t think you can definitively say that Zn (and other vitamin) absorption is affected quite like you say. The study linked above suggests that intestinal absorption was not affected at all, but post prandial tissue levels were lower (they measured levels of Zn in various body tissues as well as further “downstream” in the intestine itself.

        Regardless, if you’re consuming 2-3 raw egg yolks, I don’t think you’re in danger of completely cancelling out the nutrients your taking in with the caffeine in the coffee.

        Chase wrote on July 24th, 2013
  3. Like I said in an earlier post, I’ve seen this among older dutch people, actually here is a video from a dutch tv program called ‘Man Bijt Hond’ (man bites dog) in wich an 106 year old men reveals his secret, he starts everyday with an egg in his coffee. It’s probably useless for most of you, as I expect most of you don’t understand dutch and I also don’t know if it’s avaible outside of the Netherlands, but I’ll post it anyway. It starts at the 10.30 minute mark. BTW This was an episode totally dedicated to eggs, because of a german dioxin in egg schandal.

    Remco wrote on July 24th, 2013
  4. What the heck— I’ll give it a try! (I won’t tell the peep at Stumptown tho).

    Aril wrote on July 24th, 2013
  5. What about tea? I don’t care for coffee and I’ve tried bullet proof tea but it makes me gag – any thoughts here???

    Allison wrote on July 24th, 2013
    • When I was a kid in the 50’s and 60’s, people in my rural Minnesota farming community made egg coffee for special events. I think it might have been Swedish. You took the amount of coffee grounds needed for a large enamel pot of coffee and mixed raw egg with it. When the water in the coffee pot began to boil you removed the pot from the heat, dumped in the egg/coffee mixture, stirred it up and then let it sit until the grounds settled. The resulting coffee was very smooth and rich.

      Mavis Hickenlooper wrote on July 24th, 2013
      • Yes, that’s what my grandmother calls Swedish Coffee! She made it for large groups of people, and swears by it. I’m still perfecting the technique myself. (Rural South Dakota farming community.)

        Erok wrote on July 24th, 2013
    • Alison, if you are not a coffee drinker why not try a green tea latte (just had one) … good benefits there as well. As for bulletproof coffee I’ve been drinking it for a few weeks now, so instead of farmers cream in my coffee, I add 2 tablespoons local farmers grass feed butter and 1 spoon of virgin coconut cream, spoon of homemade vanilla and dash of cinnamon. It does seem to give you some solid energy but I only allow myself one cup (two maximum) and not after 2:00 pm.

      Marci wrote on July 24th, 2013
  6. Just made this with no sweetener (I ran out, keeping sweets is no longer a priority for me, yay!) And it tastes and feels like the cappuccino froth that I have been missing. Good stuff!

    Beverly wrote on July 24th, 2013
  7. I’ve been adding one pastured egg to BP Coffee but also adding a tablespoon of sugar-free, non-alkali chocolate powder. And a bit of heavy cream. Yummy!

    Evinx wrote on July 24th, 2013
  8. My mom used to make me “Magic Breakfast”: banana, whole egg, and milk in a blender, so I’ve always been a fan of some dense liquid in the morning. (small beer, anyone?)
    When I was going keto, I went with bulletproof coffee. Worked great.
    Now that I’m trying to gain mass, I’ve been doing a scoop of whey powder with three whole eggs and coconut water (coconut water + chocolate whey powder = coco puff flavor!), but I’ve lately been adding in my morning coffee. Awesome!
    And then I see this! You beat me to it, Mark!

    Erok wrote on July 24th, 2013
  9. When i read this, I had not get had coffee or tea. I had some coffee (with a little roasted chicory) in the French press in the fridge from yesterday. I decided to try it iced to avoid the cooking of the egg. Here is what i did: I put the cold coffee in the vitamix. I added a small spoon of green tea matcha (i will probably be zinging), a teaspoon of maca root powder and a healthy sprinkle of cinnamon (and as much of the egg membrane I could get off the egg shells–google it). I then whipped it on the highest setting for about a minute (if that). Then I put it on the absolute lowest setting and dropped two egg yolks in for only a couple of seconds (to avoid oxidation). OMG! It is so yummy and no egg taste at all!!!! Note: the eggs are from a local organic farm I volunteer at occasionally–they are free range and fresh. This & my new paleo app has me pumped to get back on track (I ate a bunch of fried smelts last week). 😉

    Daureen wrote on July 24th, 2013
    • Egg shell membrane?!? Interesting.

      mommymd wrote on July 24th, 2013
  10. Since i was a child, I have a hard time eating anything solid in the morning. Still do. But I could always drink something. So my mother, unbeknownst to me, would whip a whole egg into some coffee with a lot of milk. I never tasted the egg. I have to laugh to see this now. My mom was way ahead of her time.

    Lisa wrote on July 24th, 2013
  11. Darn….I just had my coffee this morning……missed it by that much! I will try it tomorrow …why not …they all think I’m on some crazy diet anyway. This should be fun. Heh Heh

    Judy G wrote on July 24th, 2013
    • Have another… this time with the egg.

      heath wrote on July 24th, 2013
  12. I love the coffee with grassfed butter- haven’t tried BP as not available in UK. (can order online only) Usually buy Grumpy Mule organic. Will be trying this with the eggs tho! The egg whites could be saved for pancakes (adding almond meal to mix just prior to cooking, having whisked them up to white first). Love this site, just wish there were more paleo people in UK- most see me as an oddity!

    anna wrote on July 24th, 2013
    • There are people, Anna. You just have to find them! By the way, I now buy Suma organic coffee beans from Amazon. Seem to be a bit more closely aligned to the Bulletproof process.


      Keith wrote on July 25th, 2013
      • I’m in the UK too, just saying hello! :)

        I don’t know if you’re both on the forum, I’m thinking of joining?

        (Sorry to go OT there! 😉 )

        Patrick wrote on July 25th, 2013
  13. May I suggest the addition of 2 tablespoons of Collagen Hydrolysate? I add that to my bulletproof coffee each AM and it mixes quite well. 2 Tbsp. of Cacao powder is also a great way to get your chocolate in and has some very positive mental effects too.

    I’ll be adding a couple of egg yolks to my mix in the AM!

    Chris Nagy wrote on July 24th, 2013
  14. I’ve been using a homemade coffee creamer based on an online recipe I found months ago. I put a pastured egg, can of coconut milk, 2T coconut oil, cinnamon, vanilla bean into my vitamix and blend. I refrigerate and add this to my coffee all week. It’s really tasty and satisfying when you whip each cup up as you need it.

    Brandae wrote on July 24th, 2013
  15. On a slightly different tack here, I used a Laird Hamilton trick when coffee was upsetting my stomach a bit in the am. You mix the juice of one lemon with warm water…I use my white tea…and 1/4 tsp good salt…(I add liquid Stevia to sweeten) This de-acidifies your innards, making the coffee easier to deal with on an otherwise empty stomach. Works great.

    Dano wrote on July 24th, 2013
  16. Cathy wrote on July 24th, 2013
  17. My first thought when I saw this was… wtf? I mean, I have embraced the raw egg yolk enthusiastically, but this just sounded like a recipe for nasty. At least with Bulletproof Coffee, the butter is like having the creamer fat without the milk. I get that. But this? This sounded like a recipe for Coffee Egg Drop Soup. Yuck.

    Then again, after reading all these glowing comments, I guess I know what I’m trying for breakfast tomorrow!

    Deanna wrote on July 24th, 2013
    • “Coffee Egg Drop Soup”


      Elenor wrote on July 24th, 2013
    • Update: I get it now. It’s delicious. It makes my (decaf) coffee taste indulgent and like a legit breakfast substitute. I did add a pinch of coconut oil and a big old scoop of collagen. I probably couldn’t care less about the enormous head of foam, but the successful emulsification is what won me over.

      And it does not taste like Coffee Egg Drop Soup.

      Deanna wrote on July 25th, 2013
  18. I’d be interested to hear Mark discuss the risk of salmonella that may result from consuming raw eggs and the idea of, perhaps, using lecithin as an emulsifier to get the same benefit as adding raw egg without the risk of salmonella. . I’ve had salmonella poisoning (drank water from a stream when camping) and it wasn’t fun.

    Ken wrote on July 24th, 2013
  19. When my dad was a kid coffee with an egg was a breakfast staple. That was 80 plus years ago. He laughed and thought it was great when I showed him this. The recipe is exactly the way they prepared it.

    Jay wrote on July 24th, 2013
  20. My chickens and ducks read this and they were very offended, he,he.:)

    Birgit wrote on July 24th, 2013
  21. I have english tea/MCT oil/heavy cream every morning. I LOVE IT, and its definitely an energy boost. I might have to try a raw egg in the mix rather then eating my usual hard boiled ones in the morning. Thanks for the idea!

    Andrea D wrote on July 24th, 2013
  22. YUP! I’ve been doing this for months and posted about it in the forums. i use one yolk + 1tbps coconut oil + cinnamon. that is creamy goodness! barely need breakfast.
    then i keep the whites to add to recipes, use as face mask etc.

    melissa wrote on July 24th, 2013
  23. What a waste of eggs. They are so good just EATEN, sad to do this to them!

    susan wrote on July 24th, 2013
  24. Too many posts to see if you already answered this, so I am sorry if I am being repetitive. I do not drink much coffee but when I do I like it with a lot of half and half/cream. Have you tried adding the half and half/cream to these recipes? If so, how did it taste?

    Neda wrote on July 24th, 2013
    • Hi Neda, I normally have thick farmers cream in my coffee, but the creamy butter tastes almost as good, surprisingly. I whip it all together in a small blender and its rich and creamy. Again high quality butter is the key. Tomorrow I try it with the egg yolk!

      Marci wrote on July 24th, 2013
  25. I cold brew my coffee as well, and was wondering about adding the egg to the cold coffee instead of hot: Does it change anything/make it less helpful/etc? I use local farm eggs from our CSA farmer so egg quality isn’t a concern :)

    I am amazed at the amount of people here who got caffeine as kids! I was always raised with “Caffeine isn’t safe for children” (incl sodas and such!) and never would have thought about it :) Really interesting (especially since my little one is already trying to grab my coffee every day at almost 4yrs old hehe).

    Amber wrote on July 24th, 2013
  26. I will stick to 1/2 an ounce of heavy cream and a few teaspoons of Xylitol in my 1 cup per day. I already gave up sugar :)

    Gayle wrote on July 24th, 2013
  27. This is an Italian thing for sure! My nonna would make this for breakfast when I was a kid (pretty sure she wasn’t aware of the effects of giving caffeine to children)…
    Hand whip the yolk with white sugar, add espresso coffee & warm milk (latte cafe before Starbucks made it popular), we dipped homemade bread into it – best taste ever!
    Still make this coffee when I need to fuel up but don’t have the time to sit & eat.

    Deanna wrote on July 24th, 2013
  28. I think I made the mistake of blending while I was adding the coffee. What I got was three cups worth of foam and one cup if actuall coffee on the bottom. Although I did just do the whole egg version so maybe I need to try the yolk version.

    Dalton K. wrote on July 24th, 2013
    • Dalton, I made the same mistake with just using egg yolks. I think the remedy is what someone else on here mentioned before was to mix the coffee with whatever condiments you wish first in the blender on high speed, then put on very low speed and add the eggs and blend 2-3 or so seconds. I will try this with tomorrow morning’s trial and test batch.

      Gail wrote on July 24th, 2013
  29. I loved the Bulletproof Coffee with organic butter. Are you allowed to call it bulletproof if you’re not using that brand of coffee? I guess it’s like everyone calling gelatin, Jello. :)

    JillAnn wrote on July 24th, 2013
  30. Is this bulletproof coffee stuff only for you guys not eating anything else for breakfast or can I have some too without any problems?

    Gustav wrote on July 24th, 2013
  31. I just made a fabulous almond milk latte version!
    I put the two shots of espresso plus some cinnamon, salt, and 2 tsp of caramel sauce (yeah well) in the travel mug.
    I put two egg yolks in the container I steam the almond milk in and steamed them together. It adds a nice thickness to the latte that I don’t get with almond milk alone. Thank you!

    Paige Seattle wrote on July 24th, 2013
  32. I’ve been a fan of Bulletproof Coffee for well over a year. Coffee, 4Tbsp Kerrygold unsalted butter, 2Tbsp MCT oil, couple drops of vanilla extract, stevia, maybe some cocoa/cinnamon/nutmeg. Tastes awesome, and really curbs the appetite.

    Ran out of butter last week, and was hungry by mid-morning. Normally I can skip lunch with no problem.

    I’m going to try adding a couple eggs to the mix. That negates the intermittent fasting aspect, but the extra protein will be nice.

    Steve wrote on July 24th, 2013
  33. I stumbled across this way early in my bulletproof coffee adventures. I thought ‘how can I get some protein into this because I am in a hurry and need to get the kids to school?’ EGGS! Of course! so I did 1/2t each of butter and coconut oil, 2 eggs, cinnamon and blended away. Frothy and delicious! (though, my friends thought I was nuts)

    Marylisa wrote on July 24th, 2013
  34. In Italy in the northern part, we have “Bombardino” which actually means “Little Bombard” and it is made mixing VOV (egg yolks based mildly alcoholic liquor) and coffee. Sometimes in the winter people also add a sprinkle of whipped cream to it.

    It is a real thermogenic methabolic Bombard. Try it. Maybe not on a beach, at midday while sunbathing. But definitely in some cooler environments it could be really enjoybale and extremely yummy.

    Marco wrote on July 24th, 2013
  35. I’m more of a green tea person and I won’t do raw eggs, but hey, whatever floats your boat.

    George wrote on July 24th, 2013
  36. it’s coffee for goodness sake. Brew it and drink it black. Bulletproof coffee is some Silicon Valley entrepreneur’s way of sucking money out of the Paleo industry. There, i said it.

    Get yourself some 8 o’clock coffee, brew it, drink it black. Next. Screw butter, coconut oil and egg yolks.

    BCF wrote on July 24th, 2013
    • Ummm….maybe you should try the bulletproof coffee ? Dave has already made his money. No need to “suck money out of the paleo community”.

      Mr.Fergueson wrote on July 24th, 2013
      • Why would I put butter in my coffee? I like the full taste of the beans.
        Why would Dave make bulletproof coffee? To make more money perhaps?

        BCF wrote on July 24th, 2013
        • Well aside from “Dave” or anyone from Silicone Valley….what I get out of all this are some ideas for dressing up my coffee – that is – I had to give up all milk products, which meant no more cream in my coffee. While you enjoy the taste of the coffee bean, I enjoyed the taste of the coffee bean WITH CREAM. The ideas posted on here are some great alternatives to the cream.

          Gail wrote on July 24th, 2013
    • “Bulletproof coffee is some Silicon Valley entrepreneur’s way of sucking money out of the Paleo industry.”

      1. the recipe’s freely available to make all sorts of versions of this, people love coffee so new versions and products are meeting a willing market of fairly educated people, and that’s hardly exploitative;

      2. everyone has a right to be paid for their work, including intellectual work and innopvation.

      Do feel free to tell your boss, clients, or stockbroker you no longer wish to “suck money from the community” yourself though – you can send it all to me if ya want! 😉

      Patrick wrote on July 24th, 2013
    • Nice biased, yet un-educated comment. BulletProof coffee was born out of optimizing Intermittent Fasting, which has many followers even outside the Paleo sphere (ie,

      You said “brew it, and drink it black” twice as if we all have alzheimers or something. I’ll drink it any way I please thank you, and my preference is with eggs, cream, and lots of other things.

      Why don’t *you* get yourself a potato, bake it and eat it white, plain with nothing on it! jerk.

      Brad wrote on July 24th, 2013
  37. I make “eggmilklatte” almost every day.
    1 egg (or eggyolk) 1-2 tsp fat, butter or cocos (I like virgin cocos most at this time) and about 1 cup boiling water. mix egg and butter in a blender and add the boiling water. I prefer one stevia sweetener too but that isn´t necessary. Then I add a cup of coffe, mostly an espresso. YUMMY!

    Ewa wrote on July 24th, 2013
  38. This could be life-changing…

    Kurt wrote on July 24th, 2013

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