What am I talking about here? Why coffee of course. You’re telling me you have never heard of whisking your eggs into your morning brew? No – neither have I. Am I likely to try this and write a tasting review? No, sorry, for that one you are on your own.
So why even discuss this here? Probably because a recipe for the above concoction landed in my inbox this morning via Mark’s Daily Apple, a regular newsletter to which I subscribe, written by Mark Sisson, of the The Primal Blueprint fame.
There is a thriving industry associated with the Paleo diet and overall ‘Primal’ lifestyle, of which Sisson is at the forefront. To dip your toe into this realm, a quick read here will just break the surface. To delve even deeper, and go further into the science of the Paleo diet, Robb Wolf’s site is also great resource. Wolf, a former research biochemist, is also an author, with further details on his books available on the site. I have read both books, however will not go into any further detail here, perhaps in another post.
Back to the coffee, or eggs, or …however it should be described. I would encourage you to read the full article, as the following recipes look even stranger than the concept itself:
Egg yolk coffee
* 1 1/2 cup (350 ml) coffee
* 3 pastured egg yolks
* 1 tsp sugar
* 1/4 tsp of salt
Whole egg coffee
* 1 cup (240 ml) coffee
* 2 pastured eggs
* 1 tsp sugar
* Pinch of salt
I will let you make up your own mind on this, however, as Sisson indicated in the original article, the genesis for adding eggs to coffee came about given the widespread success of adding butter to your morning brew. Don’t believe me? Then check out Bulletproof coffee, or do a quick Internet search to see how big this is.
Anyway, as I said above, certainly no tasting review to follow from me. Am I missing out? Perhaps, however this is one I will let slide by as I search for the next great single origin to roast.Follow @petedenison