5 Egg Coffee Recipes That Taste 1000x Better Than They Sound

If the idea of combining egg and coffee sounds unappetizing to you, then you’ve clearly never tried it! In various places around the world, people have experienced a stroke of genius and tried adding some egg to their coffee, with delicious results.

In particular, the Hanoi-style egg coffee, cà phê trứng, has been blowing up among travellers returning from Vietnam recently - but really it’s been around for decades, we are only just “discovering” it now.

There are also many other recipes incorporating egg and coffee you can try - it’s worth it, I promise!


Why Add Egg To Your Coffee?

Enriching your coffee with egg can be both delicious and good for your health, especially if you’re physically active.

Mark Sisson, founder of Mark’s Daily Apple, says whisking a raw egg into your coffee makes the beverage amazingly smooth and rich while also providing nutritional value. Sisson says adding an egg to his morning coffee helps him train harder, because the egg provides protein while coffee is known for boosting your metabolism.

It makes sense: eggs are well known emulsifiers, used in baking for that very reason. Whisking them into coffee makes for a deliciously rich consistency.

Eggs are also valued as a healthy breakfast food because they contain plenty of protein, vitamin and minerals.

In addition to these health benefits, coffee enriched with egg can also taste delicious. In the traditional Vietnamese recipe, it is used to create a rich but delicate foam reminiscent of the foamed milk used for cappuccino.

There are various ways to do it, so why not experiment and find your favorite? Below are five egg-cellent recipes (sorry) you can try at home!

#1 - Scandinavian-Style Coffee Grounds Brewed With Egg (Sweden)

Ingredients: Makes two cups

  • One egg
  • 20g coarsely ground coffee
  • 400g boiling water
  • 200g cold water

This traditional Scandinavian-style coffee, with the egg mixed into the coffee grounds before brewing, was brought to the US by Scandinavian immigrants.

It remains popular in Midwestern church gatherings to this day. In the States, it even has the nickname “Church Basement Coffee”, because it is traditionally served in religious Sunday gatherings.

In fact, this coffee is probably much more popular in the States than in its native Scandinavia!

In this version of egg cross coffee, the egg is added to the coffee grounds before brewing.

This recipe was probably invented to salvage low-quality coffee grounds in times when expensive coffee grounds were recycled several times or the brewing methods were crude and over-extracting. It is an is an interesting piece of cultural history.

The egg makes the coffee grounds sink to the bottom of the pot, clarifying and smoothing the coffee. The resulting cup is light, smooth and mild.

Note that Scandinavia is traditionally a region of almost exclusively light roast coffees, so you should also go for a light roast for an authentic flavor.

Here’s how to make it:

  • Break one egg. Put it in a bowl with 1/4 cup of cold water and the ground coffee and mix until smooth.
  • Add the egg-coffee ground mixture to 400g of boiling water in a pot and simmer for 3-5 minutes.
  • After the coffee has boiled, add 100g of cold water and let it settle for 2 more minutes.
  • Skim off any visible coffee particles from the surface.
  • Strain the coffee through a fine-mesh sieve to reduce the amount of grounds in your cup.
  • Serve hot or iced.

Below is a video on how to make traditional Norwegian-style coffee grounds brewed with egg:


#2 - Cà Phê Trung (Vietnam)

vietnamese egg styled coffee in a cup with spoon

Ingredients: Makes 1 cup

  • 1 tablespoon Vietnamese or other dark-roast coffee
  • 3 cups of boiling water
  • 3 tablespoons condensed milk, or to taste
  • 2 egg yolks

The Vietnamese Cà Phê Trứng is a delicious, almost cappuccino-like marriage of coffee and egg.

This iconic Hanoi beverage was invented by Mr. Nguyen, a bartender in the Sofitel Legend Metropole hotel, during an acute milk shortage in the 1940s. The egg yolk was used to replace the foamed milk in European-style coffees.

Mr. Nguyen later founded Giang Café in an alleyway in Hanoi’s Old Quarter, and this establishment remains buzzing with locals and travelers to this day. It is now operated by Mr. Nguyen’s children and grandchildren.

I’ve been lucky enough to try the Cà Phê Trứng at Giang Café, and it definitely stands up to the rave reviews it’s been getting from travellers in recent times. Smooth, rich but not overpoweringly sweet, it’s a perfect pick-me-up on a sticky Hanoi afternoon.

Although the Nguyen family recipe is a well-guarded secret, it is possible to recreate this iconic beverage at home using some of its key ingredients.

It’s not going to be quite as delicious as the one in Giang Café - to get that, you’ll just have to take the trip to Hanoi (and it will be so worth it!). But I swear this is good stuff too.

Note that Vietnamese coffee tends to be very dark and sweet, so you’ll want to get a similar roast for the best flavour.

If you can find it from a Vietnamese supermarket or online, Trung Nguyen, Vietnam’s most popular coffee brand, is perfect for this recipe. You can also use any dark and sweet roast.

Ideally, you would also use a Vietnamese coffee filter - phin - to brew the coffee. If you don’t have one, any other type of pourover will do

How to make it:

  • Spoon a stripe of condensed milk into the bottom of your cup - as fat as you like it.
  • Then add two egg yolks into the condensed milk and mix them into a smooth paste in the bottom of the cup.
  • Place a phin or other pourover filter, such as a V60, on top of your mug. Brew a strong cup of coffee.
  • Once it’s finished brewing, mix everything together until it’s smooth.
  • Enjoy!

Below is a visual guide to making Cà Phê Trứng:


#3 - Primal Egg Yolk Coffee (USA)

Primal egg coffee in a glass cup

This recipe by Mark Sisson can be varied according to your tastes. You can add extra flavorings if you like.

Mark Sisson’s Primal Egg Yolk Coffee

Ingredients:

  • A large mug (350 ml) of coffee
  • 3 egg yolks
  • 1 teaspoon of sugar
  • A pinch of salt

Extra ingredients (for taste)

  • Cinnamon
  • Turmeric
  • Vanilla
  • Butter
  • Coconut oil

Mark lauds this coffee as both healthy and tasty - especially with the extra ingredients you can experiment with. He recommends using pastured egg yolks to ensure their health benefits.

You can add various ingredients to make it more interesting. Add coconut oil or butter at the blending stage to make sure they emulsify and aren’t stuck sitting at the top of your cup.

If you’re adding powdered spices like cinnamon or turmeric, sprinkle them on the top of your cup at the end.

When you’re pouring the coffee from the blender into your cup, a nice foam should appear. Adding spices to this foam makes it extra nice.

How to make it:

  • Brew the coffee - Mark brews 35 grams of a light roast in a French press, using 350 ml of water.
  • Separate the egg yolks.
  • Once your coffee has brewed, add it to a blender together with the egg yolks.
  • Blend it for a few seconds - not too aggressively.
  • Add a teaspoon of sugar and a pinch of salt. Blend for a few seconds more.
  • Pour and enjoy.

If this sounds like something you’d like, give bulletproof coffee a go while you’re at it. It’s tasty and full of goodness to get your engines firing all day.


#4 - Kopi Telur (Indonesia)

Ingredients: Makes 1 cup

  • Half a cup of strongly brewed coffee
  • One egg yolk
  • A tablespoon of condensed milk
  • 1/4 teaspoon of vanilla extract
  • 1.5 teaspoons of honey

Kopi Telur, or Padang-style coffee with egg, is a traditional recipe from Sumatra, Indonesia. Refreshingly sweet, it provides a delicious caffeine kick on a hot afternoon.

Naturally, Sumatran coffee is perfect for this recipe, but if you cannot find it, any dark coffee low in acidity will suit.

Here’s how you make it:

  • Have your freshly brewed coffee at the ready.
  • Combine honey, vanilla extract and the egg yolk in a tall glass.
  • Add 1/4 cup of boiling water into the glass while beating slowly with a thin whisk. Keep whisking until the mixture becomes smooth and foam-like.
  • Pour condensed milk into the center of the foamy mixture.
  • Then pour the brewed coffee into the center of the milk.
  • This should produce a three-layered glass: the “custard” of honey, vanilla and egg in the bottom; coffee in the middle; and foam at the top.
  • Drink with a straw.

#5 - Egg Brandy Coffee (Sri Lanka)

Ingredients

  • A cup of coffee - brewed the way you like it
  • 3 cubes of sugar
  • One egg
  • A shot of brandy

This decadent recipe combines coffee, raw egg and brandy into one delicious beverage.

According to popular knowledge, it provides strength and helps get through colds and other illnesses.

You can also just make it as a pick-me-up after a long day at work!

If you’re not a fan of brandy, you could experiment with different types of alcohol. Another warming drink like whisky would probably be your best bet.

Here’s how you make it:

  • Beat the whole egg in a bowl until it’s smooth.
  • Brew your coffee and add 3 cubes of sugar.
  • While beating consistently, add the freshly brewed and hot coffee into the egg.
  • Add the shot of brandy.
  • Drink while it’s almost scaldingly hot - this is to provide maximum strength and stamina

So, Would You Try Egg Coffee?

Although egg coffee might sound odd to the uninitiated, it is actually a traditional drink in many parts of the world.

Combining the health benefits of eggs with the deliciousness of coffee is a stroke of genius in my books.

Planning to try one of these recipes - or all of them? Let me know how you like it!

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