Let’s be honest most things can be improved by putting an egg on it. A burger, toast, a bowl of rice, french fries, and roasted asparagus are a few of my favorites, but what about egg coffee?
Really coffee and egg mixed together, in one cup, have you lost your mind? Whoa calm down, if combining egg with coffee doesn’t sound appetizing then you’ve clearly not given it a try, trust me it tastes great! In fact, it’s enjoyed by many around the globe especially in Vietnam where Hanoi-style egg coffee, Cà Phê Trứng has been enjoyed for decades and is drunk in abundance by locals and tourists alike.
But its not just in Vietnam where coffee with egg is drunk Indonesia, Sweden, and even the USA have their own twist on the eggs and coffee phenomenon. If this crazy egg combination sounds like something you want to try keep on reading because I have got my hands on 4 of the most popular egg coffee recipes to tickle ya taste buds! Trust me these are eggtastic! (sorry).
Why Eggs And Coffee?
Adding eggs to your coffee is much more than a great tasting brew, there are a host of health benefits to boot that can also be beneficial, especially if you’re physically active. Eggs are widely regarded as a healthy breakfast food because they are packed full of vital nutrients such as riboflavin, selenium, folate, choline, and B12. Not only that but eggs contain the highest-quality protein on the planet.
So combining coffee with eggs is the ultimate morning combination to not only wake you up but also to give you a hit of much-needed goodness, it’s the perfect pre-workout drink for sure.
Mark Sisson, founder of Mark’s Daily Apple says:
“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.”
In addition to the health benefits, coffee blended with eggs can taste delicious. Below are four egg coffee recipes to get you started, use these are a guide and don’t feel afraid to experiment until you find a combination you love!
1. Vietnamese Egg Coffee (Cà Phê Trung)
Serving Size: 1 cup
1 tablespoon (15 +/- grams) dark-roast coffee or 3 teaspoons of Vietnamese coffee powder.
3 cups of boiling water.
2 egg yolks.
3 tablespoons condensed milk (or to taste).
The Vietnamese Cà Phê Trứng is a delicious marriage of egg and coffee; it’s almost like a frothy cappuccino.
Vietnamese egg coffee was actually created by chance by bartender Mr. Nguyen who worked at the Sofitel Legend Metropole hotel. During a milk shortage in the 1940’s Nguyen supplemented foamed milk found in European-style coffees by using the egg yolk.
Later in life, Mr. Nguyen founded the now-popular Giang Café in an alleyway in Hanoi’s Old Quarter which is now run and managed by Mr. Nguyen’s children and grandchildren. Even to this day this establishment remains full of life and is a favorite with locals and backpacking tourists.
- Add your 3 tablespoons of condensed milk to your coffee cup. This is the perfect amount for my taste but feel free to add more or less.
- Next, add your two egg yolks into the coffee cup and mix together with the condensed milk until it forms a smooth paste at the bottom of the cup.
- Place a V60 onto your coffee mug and brew a strong coffee. If you don’t have a V60 you can always use regular drip coffee or even your inverted AeroPress.
- Once your coffee has been added thoroughly mix it all together until your coffee is creamy and smooth.
2. Kopi Telur (Padang-Style Egg Coffee)
Serving Size: 1 cup
Half a cup of strong freshly brewed coffee.
1 egg yolk.
1 tablespoon condensed milk.
1.5 teaspoons of organic honey.
1/4 teaspoon of vanilla extract.
1/4 cup of boiling water.
The Kopi Telur or often referred to as Padang-style egg coffee is a decade’s old recipe from Sumatra, Indonesia. This egg coffee recipe is refreshingly sweet and is perfect for an afternoon caffeine kick in the hot summer months.
- Fill your cup halfway with your freshly brewed coffee.
- In a separate glass mix together your vanilla extract, honey, and egg yolk until smooth.
- Next, add a 1/4 cup of boiling water into the glass and start to slowly beat together with a whisk. Keep on whisking until everything is thoroughly combined until it becomes smooth and foam-like.
- Once you get your ingredients into a fluffy foam add your 1 tablespoon of condensed milk to the center.
- Next slowly pour your half cup of coffee into the center of the mixture.
- If you have done all of the steps correctly you should now have a three-layered glass that contains the mixture of honey, vanilla, and egg in the bottom, coffee in the middle and foam on the top.
- Best drunk with a straw.
3. Primal Egg Yolk Coffee (Mark Sisson)
Serving Size: 1 cup
A large cup of coffee (350 ml).
1 teaspoon of sugar.
3 egg yolks.
Pinch of salt.
Extra ingredients (for taste): Cinnamon, Turmeric, Vanilla, Butter, Coconut oil.
This coffee and egg combination is the brainchild of Mark Sisson. Nothing is set in stone with this recipe, and you can tweak to your liking by adding additional flavorings such as powdered spices such as cinnamon or turmeric or even butter or coconut oil while in the blender.
Mark boasts that this recipe is both tasty and healthy but don’t have too many of them in one go as there are like rocket fuel!.. you’ve been warned!
- Brew 35 grams of a light roast coffee in a French press with 350 ml of water.
- Separate the egg yolks.
- Add your freshly brewed coffee and eggs yolks to a blender.
- Blend together until thoroughly mixed, not to aggressively.
- Add a teaspoon of sugar and a pinch of salt to taste (or any of the other extra ingredients).
- Blend for a few seconds more to incorporate.
- Pour into a glass and enjoy.
4. Swedish Egg Coffee
Serving Size: 1 cup
1 whole egg.
20g ground coffee (coarsely ground).
400g boiling water.
200g cold water.
This traditional Scandinavian egg based coffee was originally brought over to the United States by immigrants. The recipe probably came about when the lower class had no other option but to use cheaper low-quality coffee grounds or even recycled grounds when times were hard, and incomes were low.
Even to this day Swedish egg coffee is brewed up in Midwestern church gatherings and has coined the name “Church Basement Coffee.” Some even say that this coffee concoction is more popular in the US than in its homeland of Scandinavia!
- In a bowl add a 1/4 cup of cold water, 20 grams of ground coffee and crack in your egg. Mix together thoroughly until smooth.
- Bring your 400 grams of water to a boil in a pan, once boiling add your egg-coffee mixture into the pan mix together and then simmer for 3-5 minutes.
- Once 5 minutes simmering has passed add your 100 grams of cold water into the pan and allow to sit for a further 2 minutes.
- Remove any coffee particles from the surface.
- Carefully strain the coffee through a sieve to help to remove any small coffee grounds so they don’t end up in your cup.
- Serve hot or cold over ice.
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