Here are a few ways people have made it magic:
1. Swedish Egg Coffee (a.k.a. “Church Basement Coffee”)
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What it is: Mix a raw egg (shell and all, sometimes!) with ground coffee, then boil it with water.
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Why it works: The egg binds with coffee grounds and tannins, making the brew ultra-smooth, low-acid, and rich.
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How to try:
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Beat 1 egg and mix with 1/4 cup coffee grounds.
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Add to 3 cups boiling water and simmer a few minutes.
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Add a splash of cold water to help grounds settle.
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Strain and enjoy!
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🇻🇳 2. Vietnamese Egg Coffee (Cà Phê Trứng)
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What it is: Sweetened whipped egg yolk on top of strong coffee.
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Why it works: The yolk becomes creamy like a custard foam—like tiramisu in a cup.
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How to try:
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Brew strong coffee (ideally robusta).
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Whip 1 egg yolk with 1–2 tbsp sweetened condensed milk until thick and pale.
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Pour whipped yolk on top of hot coffee and enjoy like a latte/dessert hybrid.
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3. Protein Boost: Egg in Your Coffee (Bulletproof-style)
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What it is: Blend a whole raw egg into hot coffee for a creamy, foamy, protein-rich morning drink.
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Why it works: The egg emulsifies, making it velvety and giving you sustained energy.
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How to try:
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Brew hot coffee, add 1 raw egg, a bit of butter or coconut oil, and blend it all up.
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Think of it like a frothy, keto-friendly latte.
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Want me to walk you through how to make one of these at home, or are you thinking of inventing your own egg-coffee creation?