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. Wow.

    I was skeptical. I love eggs passionately – some weeks I definitely get more of my protein from eggs than from any other single source – but I hate things that taste “egg-y” when they shouldn’t That’s why lots of paleo-ish “breads” or “tortillas” or “pizza crusts” don’t work for me – they taste like eggs that were cooked wrong.

    And I love bulletproof coffee. I don’t make it with the coconut oil anymore, because (a) my local WF doesn’t carry the high-MCT liquid coconut oil anymore, and anyway (b) I’m one of those people who experienced GI side effects on introducing MCTs to their diet, and though they lessened with habitual exposure, they never truly went away. So it’s 2-3 Tbs. of pastured unsalted butter + 12 oz. pretty good black coffee, frothed with one of those battery-powered “coffee frothers,” because I don’t like to turn on the blender at 5AM.

    Tried it with two (pastured) eggs this morning, plus a little honey and a little salt.

    Delicious. Filling. Creamy. Foamy. Absolutely one hundred percent NOT “egg-y.”

    New breakfast!

    Bob Geary wrote on July 25th, 2013
    • yeah, it’s not EGG-Y!

      Patrick wrote on July 26th, 2013
  2. “Baby bird building blocks”. That’s the most alliterating description of eggs I’ve ever heard.

    Koen wrote on July 25th, 2013
  3. I tried the “Whole Egg” version this morning. 500ml of coffee, 4 eggs, 2 tbls MCT Oil, one teaspoon of maple syrup and cinnamon. Taste is always subjective and I can take it or leave it on this basis. It didn’t really make an impact on me one way or the other. But, Mark isn’t exaggerating when he says this:

    “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.”

    Wow! Weird! I can’t describe it any better but I can say I had a very similar experience…

    Dlove wrote on July 25th, 2013
  4. Tried the whole egg coffee just now and it is wonderful. It is creamy and satisfying. I didn’t use espresso so the coffee taste is not really there but instead I got a new custard-like flavor. Added cinnamon and it was lovely. The salt does give it another layer of flavor. I used stevia since I’m not working out until after work today but I will definitely add a bit of raw honey before my morning workouts. Great idea! And tasty.

    Luzmin wrote on July 25th, 2013
  5. Hate to say it because Marks recipe are usually spot on. Compared to BPC, this is a no vote. I’ll stay with my BPC.

    Jeff wrote on July 25th, 2013
  6. I’ve been drinking the BP coffee for a few weeks before a CF workout – wasn’t to crazy about it but it does supply energy! Tried this recipe this am with 2 eggs and MCT oil. I was surprised how good it is. Eggs in coffee does not sound good but it was delish!!

    Thank you :)

    Barb M wrote on July 25th, 2013
  7. I tried this, this morning. It was really good! Very frothy. It was just as good as any latte from a coffee shop.

    Becky wrote on July 25th, 2013
  8. I also tried it this morning. It was so good! It’s breakfast and coffee all in one go.

    Les Miz wrote on July 25th, 2013
  9. Made it this morning… FANTASTIC!

    Joe wrote on July 25th, 2013
  10. Eggs? Not sure I could do that. I finally tried the coconut oil in the coffee and was fine with it. Haven’t been able to add the butter though. And eggs? Also I hate throwing out the whites.

    Lori wrote on July 25th, 2013
    • Just cook the egg whites the next day with regular eggs!

      Patrick wrote on July 26th, 2013
  11. Sounds interesting, although I prefer my eggs cooked. I have tried the bulletproof coffee and didn’t care for the taste, nor did I feel any difference from when I drink any other coffee.

    JW wrote on July 25th, 2013
  12. I just tried this this morning with a whole egg, and it was meh. Not bad, but distinctly eggy. I’ll probably try it again with just the yolk to see if there’s any difference.

    Also I drink my coffee black, so it’s nice to be able to reuse my cup without having to wash it. With the egg in it, it leaves dried bits on the sides of the cup, which can’t really be reused.

    Brian wrote on July 25th, 2013
  13. This article was perfect timing for my BF & I! We have a backyard flock that has been producing more eggs than we can handle, so we’ve been giving dozens away to friends and family. A lot of them have mentioned older relatives who ate them raw for breakfast, but we just couldn’t convince ourselves to try them straight. One friend from Mexico told us to do it like his grandfather – crack them into OJ and drink like a shooter. We still weren’t sold until the coffee ideas. We tried the second recipe this morning and it was great! My BF added more sugar to his and I put a little vanilla stevia in mine, but I wouldn’t change a thing about the consistency.

    Allison wrote on July 25th, 2013
  14. I tried a blend of this and the bulletproof coffee this morning:
    2 egg yolks
    1 Tbs pastured butter
    2 Tbs coconut oil
    vanilla, cinnamon, honey, salt

    It was tastey but I do not really feel any better than any other morning.

    FoCo wrote on July 25th, 2013
  15. Here’s how I made it this morning:

    3-4 cups hot fresh coffee (half a full-sized pot basically)
    4 eggs
    1 scoop vanilla whey protein (low/no sugar, from Costco)
    1 dash sea salt
    1 tiny splash of organic agave nectar (I’m in AZ of course :) )
    6-8 oz almond milk

    Put almond milk, agave, eggs, protein & salt into blender on medium till blended, then, slowly add hot coffee into the top (I have a old-school Vitamix which makes this easy), then turn on high for a couple mins till whipped up.

    Put it in your travel mug and enjoy. I have one mug at home, one on the way to/at work. ~40-50 grams protein, very low in sugar, lots of good fats. Delicious!

    Josh wrote on July 25th, 2013
  16. Read about this last night and tried it this morning because hey, what do I have to lose?

    I have been struggling to control my blood sugar through diet (gestational diabetes) and eating protein the morning helps. Eggs are cheap- we are on a tight budget. But I stinking HATE eggs.

    This was absolutely delicious! Who knew! I usually take my coffee black or with a little cream, but for this I added some honey and cinnamon and it’s like an extra rich latte (no eggy taste at all.)

    I also hate the taste of stevia! Good to know I’m not alone!

    Milehimama wrote on July 25th, 2013
  17. I just tried it and let me just say, I much prefer Bulletproof Coffee. It was interesting, but lacked something. I don’t normally sweeten my BPC, but this required some sweetener to make it palatable.
    I’m a nursing mom, so BPC even with 4 TBSP of Kerrygold and 2 TBSP MCT oil leaves me hungry in just a couple of hours. I will be trying to find a good combination recipe since I have chickens. Maybe with Kerrygold, MCT, and eggs I can find a breakfast that is substantial enough to get me to lunch!

    Susan wrote on July 25th, 2013
  18. this is different. i use my own naturally pastured eggs and self-grown vegies and a bit of fruit in morning smoothies. while i use coconut, a touch of cinnamon, cacao, andstevia in my coffees-eggs are a new twist///something new to try! thanks mark.

    dana pallessen wrote on July 25th, 2013
    • I tried the three yolk version this morning and it gets a 4/10. Quite a bit of effort for not a lot of result. I’m sticking with BPCoffee/Tea which I drink daily and rate at 10/10 for taste and energy.

      I’ll still be eating my breakfast raw eggs in the form of raw milk eggnog made with goat milk, fresh eggs, fresh ground cinnamon, fresh ground nutmeg and a little vanilla and molasses. Again, 10/10. 11/10 if you make it with vodka 😉

      Greg wrote on July 25th, 2013
      • Yeah, because everyone knows how effortless it is to obtain raw goats milk! Taste is subjective <– stating obvious.

        Brad wrote on July 25th, 2013
        • Like all things in life, you reap what you sew. Raw goat is the most common form of dairy consumed worldwide. If the destitute in Africa can manage it, then we have no excuses here. Just pointing out the obvious. I live in the center of Los Angeles and have goats. If I can do it, anyone can.

          Greg wrote on July 25th, 2013
  19. I absolutely *loathe* “Bulletproof Coffee.” It completely sends the wrong message. I frequently see people in this community terrified to put a lousy teaspoon or two of completely harmless sugar into their coffee pour hundreds of calories worth of nutritionless, refined fat into their coffee without batting an eye. Yes, butter and coconut oils are essentially nutritionless, refined fats – maple syrup, honey, molasses and even brown sugar are all nutritionally superior! However, the “whole egg” version of this is something I can really get behind. I subscribe to the “Eat your calories, do not drink them” mindset, so this really isn’t something I’ll be doing. However, the calories in this drink definitely are not empty. Eggs are one of the most nutritious foods on Earth, and this is more than just coffee. It is a nutrient-dense little protein shake.

    ChocoTaco369 wrote on July 25th, 2013
    • While I agree that coconut oil is a bit over hyped and over-used by some people. A tablespoon or so per day is health promoting. I disagree that quality butter is nutrition-less. You are VERY wrong about that and I would suggest you have not researched this very well – go look at – or any number of other trustworthy sources. Blackstrap molasses and Dates have a respectable amount of vitamins and minerals though not much by way of healthy fats or proteins.

      Brad wrote on July 25th, 2013
    • Pastured butter contains CLA, high levels of vitamin A, vitamin D, and vitamin K2. It also contains choline and has an omega 3:6 ratio of 1.

      Put a healthy amount of Redmond Sea Salt into your coffee for a nice dose of minerals and you’ve got a winner.

      Greg wrote on July 25th, 2013
      • Greg, don’t forget the blackstrap molasses. LOADED with minerals.

        Brad wrote on July 28th, 2013
    • Vitamins and minerals are not nutritionally superior to dietary fats – that’s why some are called “Essential Fatty Acids”… because they are required! You *have* to have them or you die… in the same way that certain vitamins and minerals are essential. Btw, there are no “essential” carbohydrates or sugars. I’m just sayin’.

      Brad wrote on July 25th, 2013
  20. Wow! Mark, your recipe is de-lish! I used 1/4 tsp stevia in lieu of sugar, and it was great. No hint of egg in the taste. Great alternative to using other fats. Thanks again for sharing the recipe with us!

    Summer wrote on July 25th, 2013
  21. I tried the Egg yolk coffee..wonderful!!

    Yaakov Levine, NTP wrote on July 25th, 2013
  22. Since reading Dr. McCleary’s book “The Brain Trust Program”, I’ve been downing (along with an assortment of vitamins) one tablespoon of MCT oil every morning. I cook my morning eggs with a tablespoon or so of coconut oil. I’ve got to try some of these coffee recipes.

    Marlene wrote on July 25th, 2013
  23. Here is a thread from last year discussing the pros and cons of adding eggs to Bulletproof Coffee (made with lowest-toxin tested Upgraded Coffee, Upgraded MCT, and grass-fed butter), combined with eggs (yolks or whites or both)

    Mark – did you see the discussion on cholesterol there?

  24. I wish I could remember the Spanish name my grandpa used to call this drink. He is 82 years old and he told me as a kid, his mom would send him off to school with a cup of coffee and a raw egg mixed into it. I have been wanting to try it for a long time. Thanks Mark for the recipes!

    Natalie :D wrote on July 25th, 2013
  25. Does bulletproof coffee have the same negative effects that normal coffee does on the nervous system (i.e. putting you into the flight or fight response?). I cannot tolerate ordinary coffee or tea for this reason but people seem to talk about BP coffee differently…

    Kat wrote on July 26th, 2013
  26. Well, I just tried the egg Primal Egg Coffee. I also love eggs. BUT, it was truly awful. It tasted terrible, even though I put freshly ground cinnamon and nutmeg in it. I had high hopes, but they were dashed. Back to Kerry Gold pasture fed butter for me.

    Geoffrey Calderone wrote on July 26th, 2013
  27. I am glad that you mentioned cinnamon and turmeric. I make my bulletproof coffee the traditional way because I like the taste, the effects of the MCTs on ketosis and mental clarity, and the autophagy benefits of leaving out the egg protein, but I do add cinnamon for its blood sugar effects and turmeric because I read something a while back on its effcts on BDNF. I accidentally used salted butter before and thought it was gross, but I did not add any sweetener to balance it out like you did. I have also heard of people adding gelatin or other forms of protein to the coffee, but this would also negate some of the “bulletproof” effects.

    Markbt wrote on July 26th, 2013
  28. Mark I love you! I was sitting here pouting because I’m out of cream for my coffee while simultaneously figuring out what protein didn’t sound gross to me before Crossfit. You’re my dreamboat Mark.

    Sarah wrote on July 26th, 2013
  29. Oh my Grok! This just rocked my world. Never heard of bulletproof coffee but I’m so glad you did and decided to run thus little experiment. Never really been a breakfast person but I loves my espresso. I like an egg in the morning too but don’t get up early enough to feel I have time deal with that (lame excuse but I never could get past it). Usually like some cram w my coffee but hardly ever have it in my house. Now all my troubles are solved!! Two pastured eggs, double shot espresso, 1/2 tsp sug and pinch o salt =’s awesome. Thanks so much!

    takefive wrote on July 26th, 2013
  30. Great innovation! Here are so suggested tweaks:
    – vanilla essence (alcohol free)
    – cinnamon
    – start w/ eggs at room temperature
    – add a tablespoon of MCT oil

    Glenn Whitney wrote on July 26th, 2013
  31. I used 8-12 whole quail eggs (4 probably equal a chicken egg)
    I slowly added coffee
    I added a dash of sea salt & 2 packets of stevia

    I drank 3 of those yesterday & I hardly ate anything else. I thought that it was really good & it made me feel good too. It didn’t taste “eggy”, but using more eggs seemed to enhance the taste slightly. A little sugar would likely make it taste even better since stevia has a weird twang, IMHO, but I am trying to really cut back on my carbs right now. I plan to experiment with different combos of… grassfed butter or heavy cream, coconut oil or other coconut products, cinnamon, nutmeg, turmeric, cacao, whey protein, an espresso shot, vanilla, etc. & I probably will eventually use a little sugar instead of stevia.

    Thanks for the recipes & the ideas!

    TJ wrote on July 26th, 2013
  32. I’ve been doing this for a while but I like to wait until the coffee is cool enough to not cook the yolk. Especially when hand-mixing with a fork, if the coffee’s hot enough to cook the yolk it tends to get mealy. Still hot enough to satisfy, unless you’re a fan of burning your tongue.

    Erik wrote on July 26th, 2013
  33. great conversation – I’ve been drinking BPC for a while now – aeropress coffee plus water and 4tbs kerrygold to total 12oz for my favorite mug… added a mondo local egg yesterday – even creamier, frothier – love the taste both ways – my biggest challenge is the temperature – using water at around 190 to not burn the coffee, I have to heat the mug (by temporarily filling it with hot water) to keep the blended brew warm enough after the butter is added… and after adding the egg yesterday I found myself wishing the drink was hotter off the bat, and especially in the 2nd half…

    how do you guys keep it hot enough without burning the coffee?

    klaus wrote on July 26th, 2013
  34. I just tried this with one egg yolk in one standard 10oz cup of coffee, stirred briskly by hand with a fork. I added a sprinkle of salt and some honey. It was great! I’m going to up the egg to 2 tomorrow before my workout and let you know how it goes!

    Patrick wrote on July 26th, 2013
  35. Have to give it a try. With the hot summer weather and sometimes having to scoot out the door early I have tried substituting either coffee with unsalted Kerrygold or a simple smoothie with coconut milk, some berries and a couple of eggs. The last time I went camping I took butter, but no milk or 1/2 &1/2. Made coffee and dropped a big lump in it. Good stuff. Abel James turned me on to a little battery frother they sell in Ikea for under $5. Beats a manual drink frother or whisk any day.

    Keith wrote on July 26th, 2013
  36. you know what! Yummy!! Really surprised, but shouldn’t considering where the suggestion came from!! Thanks Mark!

    anna wrote on July 26th, 2013
  37. Sounds delicious. What do you do with the extra egg whites?

    Reinhold wrote on July 27th, 2013
  38. yea that’s what i was looking for at the breakfast. I think i’m gonna try this tomorrow breakfast

    Asif wrote on July 28th, 2013
  39. Mark I read recently that that it is easier for the body to absorb protein and other nutrients from eggs when they are cooked as opposed to being raw, so adding them to smoothies and drinks is not as effective. What are your thoughts on this?

    Nat wrote on July 29th, 2013
  40. I have now tried it a few times. I like it but I am not in love with it. I think I will save it for when I’m in a VERY big rush and I don’t have any hard boiled eggs on hand. Other than that I don’t love it enough to consume it for leisurely purposes.

    I looked at the Swedish egg coffee and it seems that the egg is not mixed directly into the coffee. It seems a bit of a waste of the egg, but I would like to try it for the overall coffee taste. Or, at the very least I could use the left over egg shell and mix that with the coffee grounds etc. a la camping coffee for when I might not have a strainer (or don’t want to wash one).

    Thanks Mark, for the idea—it should come in handy on those speedy occasions.

    Zorica Vuletic wrote on July 29th, 2013

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