Primal egg coffee... holy cow!
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I really want to try this but consuming raw egg makes me nervous.
This might sound stupid but I don't know if our eggs are pasteurized, I think they come fresh from the farm so are they safe to use or should I just avoid it?0 -
Oh my. I tried this for breakfast and I'm hooked. This is breakfast from now on.
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Dragonwolf wrote: »geraldinemyoung17 wrote: »That does look yummy. I was thinking you were adding eggs to hot coffee and was the imaging the whites going solid in the hot water and how revolting that would be. My partner makes something similar but with cocoa.
Exactly what I was thinking, "Wouldn't the hot coffee cook the egg?" Well, I am still too chicken to try it, but I think I will try the egg yolk in my salad dressing next time I make it so I don't have to shake the mix every time.
I will ask those of you who tried it, how does it compare to BPC made with cream? Same froth, oily feel, or not?
Here's a question for any egg yolk recipe - What do you do with the whites?
I just do whole eggs for the primal egg coffee, and for my mayo. In the past, when I've done stuff that requires only the yolks, I might whip the whites and make meringue cookies. I'm also the type that would probably find a way to boil or otherwise cook the whites if I had more on hand, because for whatever stupid reason, I love cooked egg whites (I seriously would not be opposed to just eating the whites of hard boiled eggs, if it weren't for the fact that all the good nutrients are in the yolk). If all else fails, I'd give them to my dogs or use them in a hair treatment (the biotin in the eggs is great for hair).
@Dragonwolf are the meringue cookies low carb/keto? If so, would you have a recipe you could share? I am looking for something to use up egg whites left over from mayonnaise making. Thanks!
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totaloblivia wrote: »Dragonwolf wrote: »geraldinemyoung17 wrote: »That does look yummy. I was thinking you were adding eggs to hot coffee and was the imaging the whites going solid in the hot water and how revolting that would be. My partner makes something similar but with cocoa.
Exactly what I was thinking, "Wouldn't the hot coffee cook the egg?" Well, I am still too chicken to try it, but I think I will try the egg yolk in my salad dressing next time I make it so I don't have to shake the mix every time.
I will ask those of you who tried it, how does it compare to BPC made with cream? Same froth, oily feel, or not?
Here's a question for any egg yolk recipe - What do you do with the whites?
I just do whole eggs for the primal egg coffee, and for my mayo. In the past, when I've done stuff that requires only the yolks, I might whip the whites and make meringue cookies. I'm also the type that would probably find a way to boil or otherwise cook the whites if I had more on hand, because for whatever stupid reason, I love cooked egg whites (I seriously would not be opposed to just eating the whites of hard boiled eggs, if it weren't for the fact that all the good nutrients are in the yolk). If all else fails, I'd give them to my dogs or use them in a hair treatment (the biotin in the eggs is great for hair).
@Dragonwolf are the meringue cookies low carb/keto? If so, would you have a recipe you could share? I am looking for something to use up egg whites left over from mayonnaise making. Thanks!
I think they can be. The original recipe is just whites and sugar and maybe some vanilla. I don't have a specific recipe, so Google's your friend on that one.0 -
I really want to try this but consuming raw egg makes me nervous.
This might sound stupid but I don't know if our eggs are pasteurized, I think they come fresh from the farm so are they safe to use or should I just avoid it?
Pasreurization happens above 160F for eggs, so even if they're not pasteurized, the act of putting them in the hot drink is usually enough, since tea and coffee are brewed closer to 200F.0 -
Just finished first BPC with 2 eggs. Wow! Like the extra froth and couldn't even tell the eggs were there. Wouldn't all fit in magic bullet, tho, so had to mix it in 2 batches,lol.0
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Dragonwolf wrote: »I really want to try this but consuming raw egg makes me nervous.
This might sound stupid but I don't know if our eggs are pasteurized, I think they come fresh from the farm so are they safe to use or should I just avoid it?
Pasreurization happens above 160F for eggs, so even if they're not pasteurized, the act of putting them in the hot drink is usually enough, since tea and coffee are brewed closer to 200F.
Thank you! I may have to try this tomorrow now
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OK I tried the Egg Coffee original recipe: coffee, 3 egg yolks, 1 tsp sugar, 1/4 tsp salt mixed in the blender. It was just OK. Don't think I will do it again. Can I still hang out with you guys though?
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DonPendergraft wrote: »OK I tried the Egg Coffee original recipe: coffee, 3 egg yolks, 1 tsp sugar, 1/4 tsp salt mixed in the blender. It was just OK. Don't think I will do it again. Can I still hang out with you guys though?
Absolutely! Just to let you in on my secret, though...
I do the best of both worlds - I make mine Bullet Proof (coconut oil and heavy cream) AND Primal (egg, salt, and sweetener, though I don't use sugar - but probably could if the flavor were similar - about the same carb hit)... And you have to make your base - whether coffee or tea - double strength at a minimum...
OMG - I knew there was a way to make it rich and creamy and flavorful and frothy and YUM! 0 -
Well, after shaking my jar at work everyday last week and being underwhelmed at the results, I bought a cheap immersion blender to keep at work....so I'm all set. There's no stopping me now.....coconut oil in my drawer and butter in the work fridge, eggs are next.0
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Kitnthecat wrote: »Well, after shaking my jar at work everyday last week and being underwhelmed at the results, I bought a cheap immersion blender to keep at work....so I'm all set. There's no stopping me now.....coconut oil in my drawer and butter in the work fridge, eggs are next.
Anyone know where to get a hot friendly shaker/jar reasonably priced? I can't seem to find ANYTHING. The shaker mugs above are highly priced at my local WM...0 -
KnitOrMiss wrote: »Kitnthecat wrote: »Well, after shaking my jar at work everyday last week and being underwhelmed at the results, I bought a cheap immersion blender to keep at work....so I'm all set. There's no stopping me now.....coconut oil in my drawer and butter in the work fridge, eggs are next.
Anyone know where to get a hot friendly shaker/jar reasonably priced? I can't seem to find ANYTHING. The shaker mugs above are highly priced at my local WM...
A mason jar and the metal ball thing from blender balls. Just a guess, but metal and glass are heat tolerant, and mason jars are made for exposure to high levels of heat.0 -
Save your money for a magic bullet (50$). I use mine every day and it's become an indispensable kitchen appliance. It makes mayo, BPC, fat bombs, smoothies, dressings and once again BPC that I would have easily paid 7$ for back in my Starbucks days. I got mine on sale and it makes my lchf woe so much easier.0
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So the Magic Bullet handles the hot liquids? My mini blender lid dang near melted with my coffee!0
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DissLocated wrote: »I've never heard of primal coffee before but am so amused to read this! My great grandad always used to whisk an egg into his cup of tea in the morning, much to the horror of the family. He died over 40 years ago but his tea/egg has passed into family legend and people still tell each other in shocked tones "You know he used to whisk an egg into his tea??" Great Grandad is vindicated after all, can't wait to tell my Dad he was just ahead of the curve
THIS is awesome.0 -
OP here- I gave this a good try for a few days and I really liked it, but it just wasn't keeping me full like the rest of you guys! I went back to regular coffee and regular cookef eggs for breakfast. Am I doing it wrong by using 2 cups of coffee instead of 1? Would that make a difference?0
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annalisbeth74 wrote: »OP here- I gave this a good try for a few days and I really liked it, but it just wasn't keeping me full like the rest of you guys! I went back to regular coffee and regular cookef eggs for breakfast. Am I doing it wrong by using 2 cups of coffee instead of 1? Would that make a difference?
If you increase the coffee, you need to increase the eggs. And the coffee should be double strength. Otherwise so much is off in the recipe. It makes all the difference. Also, I combined my bullet proofing with my egg and call it LOADED...LOL
So mine is 2 eggs, whole. 4 TBSP heavy cream. 1-2 TBSP coconut oil. 4 packets stevia. "dash" salt. 12 oz of (now) triple strength tea. And it has to be hotter than blazes to rachet up the flavor... It is rich and frothy and keeps me full almost to dinner! Usually I do a super light lunch - then I go until 7 pm from the double whammy. 0 -
Alrighty, then. The peer pressure was just...too...much. ;-) Had one egg left in the carton this a.m., not enough to do anything with other than to give this coffee tweak a try, so I did. My BPC base is apprx. 1 TBSP each butter and EV Coconut Oil, plus cocoa powder and some DaVinci SF syrup, so I added to that one whole beaten egg this morning in my coffee. Texture was nice, more substantial. DEFINITELY noticed the "weightiness" of the mug 'o joe...almost couldn't finish the cup. Really? With just one egg added? Huh, go figure. Anyway, taste was good...frothier as others mentioned. Actual taste wasn't much different. Right now am feeling as if I won't want to eat until well into the afternoon...we'll see how that plays out in the next couple hours. ;-)
Would definitely repeat!0 -
Alrighty, then. The peer pressure was just...too...much. ;-) Had one egg left in the carton this a.m., not enough to do anything with other than to give this coffee tweak a try, so I did. My BPC base is apprx. 1 TBSP each butter and EV Coconut Oil, plus cocoa powder and some DaVinci SF syrup, so I added to that one whole beaten egg this morning in my coffee. Texture was nice, more substantial. DEFINITELY noticed the "weightiness" of the mug 'o joe...almost couldn't finish the cup. Really? With just one egg added? Huh, go figure. Anyway, taste was good...frothier as others mentioned. Actual taste wasn't much different. Right now am feeling as if I won't want to eat until well into the afternoon...we'll see how that plays out in the next couple hours. ;-)
Would definitely repeat!
I hope this starts a new amazing love affair! LOL For me it was a case of mixing it up and finding something new. I burned myself out of eggs back when I started eating LCHF, so getting eggs in without tasting them seemed like a total WIN, especially given that egg fasts and such were supposed to be really good for you...
So, I try never to NOT try something new... I realize my taste buds have evolved so much, I never know what's I'll love or hate until I try it...
But, as you found, @tru2one, but already bulletproofing your hot beverage of choice, one egg is a lovely boost. Personally, I don't think one egg alone without the BPing would be substantial enough for me! 0 -
Today was the third day in a row I had this for breakfast and I'm still loving it so much. And someone said don't drink your calories
! I just noticed one thing though. With my normal cup of coffee the caffeine hits me immediately and I'm all hyper as soon as I finish it. However with the loaded BPC (snicker!) there's no caffeine effect which is strange considering it's double strength. It almost feels like drinking decaf. Anyone else experience this? 0 -
Maikanyenga wrote: »Today was the third day in a row I had this for breakfast and I'm still loving it so much. And someone said don't drink your calories ! I just noticed one thing though. With my normal cup of coffee the caffeine hits me immediately and I'm all hyper as soon as I finish it. However with the loaded BPC (snicker!) there's no caffeine effect which is strange considering it's double strength. It almost feels like drinking decaf. Anyone else experience this?
I think it is a more sustained release of energy, especially if you use the coconut oil. I drink tea, not coffee, so I can't speak to that specifically, but I do not notice a crash or anything with the LOADED stuff. 0 -
Fat slows absorbtion so you aren't metabolizing the caffeine as quickly.0
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I want to want this, for all the obvious convenience and nutrition reasons, but I just can't mentally get my head around 1) raw egg, and 2) raw egg in coffee. Makes me want to gag just thinking about it.0
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it tastes like custard swear0
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I've been adding 2 eggs, 1 tbsp whipping cream, 1 tbsp coconut oil, & 1 tbsp butter to 1 c regular strength coffee for 3 days now. Is awesome drink, but today was so hungry I could've eaten anything I could get my hands on. Would increasing strength of coffee & amounts of cream & coconut oil help do you think? Why salt?0
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I can't stand coffee but have made myself bullet proof hot chocolate, with HWC, butter, stevia, unsweetened cocoa powder, and vanilla. Of course, I also drink this without the cocoa and add cinnamon...its like warm pudding. Can't have more than a dribble at a time, but it certainly quells any desire I have for snack foods/sweets!0
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I joined the band wagon...had my 2nd morning BPC with the added two eggs, but was out of butter. I was very nervous, but it wasn't bad. I may not have blended it enough though, as the first sip had some "texture" to it...and so I put it back in and gave it a bit more with the nutribullet (which is what I usually use for my BPC). Luckily I like my eggs runny...
I used 10 oz coffee,1 tbls coconut oil, two whole eggs, pinch of salt and a few drops of stevia. We'll see how satiating this is for me and then I'll revisit. I'm just getting back to keto after a few weeks off overindulgence and was considering an egg fast to give myself a bump, so this could help me a lot.0 -
Is everyone making these in a french press, or are you subjecting your family to double-dose coffee from the pot?
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I can't wait to try this! I have been adding the coconut oil and heavy cream to my coffee, but this sounds like an excellent plan for me since I love eggs and creamy coffee so much. Just a note, because I'm annoying like this, it's pastured eggs that he talks about not pasteurized eggs, which is different. He's talking about free range farm type eggs. Pastured and pasteurized are not the same. Just FYI.0
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walkinthedogs wrote: »I can't wait to try this! I have been adding the coconut oil and heavy cream to my coffee, but this sounds like an excellent plan for me since I love eggs and creamy coffee so much. Just a note, because I'm annoying like this, it's pastured eggs that he talks about not pasteurized eggs, which is different. He's talking about free range farm type eggs. Pastured and pasteurized are not the same. Just FYI.
People here are asking about pasteurized because of the fear of salmonella. However, coffee is brewed at temperatures above that which is needed to kill salmonella, so it basically pasteurizes the egg as part of the process of making it.0
This discussion has been closed.