Egg Coffee: a new coffee obsession just in time for Melodrama season

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Our little/not-so-little Mack, Dannen, Jonah, and Latham, onstage during a recent rehearsal of “Trapped in a Villain’s Web . . . or Weave me a Loan,” by Tim Kelly.

Three quick things for you today, Gentle Reader. I find the hands on the clock are just zipping around the dial so much faster than usual these days. Somebody, make them slow down! I’ve got a few plates in the air right now, as you probably do, too.

Our 19th annual melodrama–a summer show, for the first time!–is bearing down on us, with it opening next Thursday.

And my little farm is starting to produce crops that I planted months (and years) ago: apples, blackberries, eggplants, peppers, and–glory, glory–heirloom tomatoes. That’s with all the various and sundry other things–herbs, edible flowers, squashes and other things besides.

Another recent rehearsal photo: see the progression in the set?

Both of those events are welcome and glorious. I’m tired, yet gloriously blessed. No buts.

So when I drag out of bed feeling like somebody must have taken a bat to me the day before (why do the soles of my feet hurt? I moan to myself) and take a look at my to-do list, I stifle a groan.

Then I remember . . . and I feel a faint stirring of optimism at the thought that I’m only about 5 and half minutes away from a cup of egg coffee.

I’ll survive, I mutter to myself. As long as I can make it to the kitchen . . .

Graphic by Andrew Miller

1. A New Club

I think maybe we ought to start a new club. A coffee club. The premier “How Many Ways Can We Drink Coffee?” Club. Or The HMWCWDC? Club. Hmm.

We wouldn’t have to hold meetings (meetings = zzzzz) but could occasionally meet at each others’ homes and make each other our current favorite . . . coffee!

Wanna join?

Some marvelous coffee cake or some other pastry would not, also, go amiss (if you’re asking what you can bring).

I love good coffee. Sitting across a table with somebody interesting and drinking coffee is something I hanker for. I love coffee hot enough to burn my mouth and cold enough to give me brain freeze. I like it black; I like it creamy; I like it bulletproofed. Frothy, iced, malted, frapped. Iced and bulletproofed, sure, why not? I’m not fussy. Made into ice cream or baked into brownies, it’s equally yummy. What’s not to like, after all: a slightly bitter taste, antioxidants, energy, and endlessly open to lovely variations. Yes, puhleeze  . . . give me all. the. coffee.

As the villainess in our melodrama that we’ll be performing next week says . . . “Oooh la la!

A recent rehearsal shot from “Trapped in a Villain’s Web.” From left to right: Lydia, Mack, and Hannah.

2. Trapped in a Villain’s Web

Did I mention our show in a shameless promotional moment there? Why yes. Yes, I did, and by the way, if you live in the area, please come to our show! You can find all the deets here.

I would love to meet you, if we haven’t met already. And you’ll love this show. I guarantee it. If you’re just aching to throw your head back and have a good laugh (and who isn’t?) and forget about the mess the world is in right now (ditto) come. Come, come, come.

3. Back to Egg Coffee

This relative newcomer into my own personal parade of excellent coffees, it boasts an egg yolk, cream, honey and cinnamon. Oh, gentle reader. I couldn’t even find a recipe online for exactly what I call egg coffee, so I decided that I needed to write a post about it myself.

You start with an egg yolk, a teaspoon of honey . . .

There are several varieties of egg coffee: the Vietnamese make an egg coffee that is basically very strong espresso with an egg yolk and sweetened condensed milk whipped and dolloped on top. (It sounds good but I haven’t tried making it–yet.) Also the Swedes are known for adding an egg (plus sometimes the shell) into coffee grounds, and it’s supposed to to take the bitterness out of the coffee and add a richness. (I haven’t tried it yet, either, though I probably will. I am, after all, a quarter Swedish.)

But whipping up an egg yolk with honey and cream and then pouring steaming hot strong coffee into it, and dusting liberally with cinnamon . . . this is what I make, currently, and what I love. It’s sustaining.

It’s even worth it to drag your weary old carcass out of bed to make it.

I added a teaspoon of cocoa to this cup = egg mocha! (It was GOOD.)

And, speaking of brain foods, among the many many great things about eating eggs (yolks in particular) is that they are a major source of choline, which is super great for your brain. Choline is a micronutrient that your body uses to create acetylcholine, which is a neurotransmitter that helps regulate mood and memory. Studies* have shown that higher intakes of choline were linked to better memory and better mental function overall! And that’s just a start. (*Here’s one source, and here’s a second Source).

Better memory and mental function from a hot coffee drink? Sign me up! Seriously. While I can still remember it.

(If you’re still thinking that eating eggs every day is bad for you–that’s so 1980s, baby. There are oodles of articles online on why eggs–especially the yolks!–are so good for you. Articles abound!)

But. This is possibly the only place you’re gonna find a recipe for my particular version of Egg Coffee.

So let’s get to it, okay?

Ingredients:

1. a raw egg, preferably a fresh farm egg, separated (I feed the whites to my cats, or toss them into Mack and Bryan’s breakfast eggs.)
2. honey to taste
3. 1 splash of cream or half-and-half
4. cinnamon, for dusting
5. fresh, hot coffee

Special equipment:

You’ll need one of these. Honestly. You NEED one of these. I love mine like a brother.

I pined after one of these for so long, and when I found out how cheap they were, I snatched one up so quick I got a kink in my neck. I wish I would have bought one years ago. I use it every day.

Directions:

1. First, brew your coffee.
2. While it’s brewing, put your cream, egg yolk and honey into your coffee cup.
3. When your coffee is ready, pour it into your coffee cup, but only until the cup is about half-full. (Ask the ceiling of my pantry why you don’t fill up the cup all the way before you froth it. Sheesh.)
4. Using your frother, froth that baby up! The egg yolk will emulsify into the liquids and make a creamy, heavenly liquid that you’re gonna love.
5. Finish pouring your cup full of the hot coffee.
6. Dust liberally with cinnamon (optional).
7. Dang.

That’s it! Geez, now I’m already looking forward to tomorrow morning. Dang!

Finally, if you try this decadent little coffee treat, I’d love to hear how you liked it in the comments below. And share with your friends, if you care to. I’d appreciate it.

Take care! Be brave. Don’t believe everything you read. Praise God from whom all blessings flow. Floss your teeth. Do something fun every. stinkin’.day. Life is a gift: don’t forget it!

*hugs*

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