Egg Coffee

I’ve been following Mark Sisson’s writing on nutrition since we spoke at the same convention in Orlando together a few years ago, and enjoy some of the more unconventional recipes he shares from time to time. Recently, someone shared an article he wrote about adding egg yolks to coffee after he heard about Vietnamese egg coffee, so I decided to give it a try.

Egg coffee

Four egg yolks, mixed and slowly stirred into to sixteen ounces of coffee with a fork produced a smooth, creamy taste that was much lighter than I expected and surprisingly did not taste like yolk at all. Unlike butter and coconut or MCT oil, which do not blend well with a fork and tend to separate after a while even when mixed with a blender, the yolk and coffee mixture remained consistent. Yesterday I tried adding a heaping tablespoon of coconut oil, just to see how it would mix, and although the eggs still mixed smoothly the coconut oil separated and started to pool at the top after a few minutes. Today I figured I’d give the Vietnamese version a try, and whipped four egg yolks and a two tablespoons of sweetened, condensed milk  in the bottom of the mug (as opposed to the one egg yolk and two teaspoons the recipe called for) before stirring in the coffee. It blended perfectly, and tasted great (while adding about 120 calories).

If you’re trying to increase your protein and calorie intake, you can’t go wrong with eggs. A dozen extra large egg yolks will give you around 660 calories and 36 grams of protein. If you save the whites to mix in a smoothie or shake the total goes up to about 960 calories and a substantial 84 grams of protein. All for less than three dollars. By comparison, a single serving of most weight gain powders costs between three and five dollars, and only provides about half the calories and protein (for example, Weider Mass Gainer 2000, costs $3.66 per serving, with only 400 calories and a meager 25 grams of protein – most of the calories come from maltodextrin). Use one yolk for every four ounces of coffee, or two per cup. Separating all those yolks quickly becomes a pain in the ass, so if you plan to try this I recommend getting a good egg separator. I picked up a Good Grips 3-in-1 Separator this morning which has an edge for cracking and sits right on the edge of a bowl or glass, and made the process much easier.

After separating the yolks add them to a separate container for mixing, optionally along with your choice of sweetener. When pouring your coffee, make sure to leave enough room for the yolks, then slowly pour them in while stirring with a fork. They mix very easily so you don’t need to mess with a blender, which makes one less thing you have to wash later.

Give it a try and let me know what you think, or share your own recipe in the comments below.

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