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

stage with actors

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.

performers onstage melodrama

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 . . .

how many ways can we drink coffee club logo

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!

three actors on stage

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.

cup, egg shell, cream

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.

frothing coffee

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*

 

13 thoughts on “Egg Coffee: a new coffee obsession just in time for Melodrama season

  1. Dave

    I’m not much of a coffee drinker. I do like coffee, but I usually only have it when we have company that drink it. And that just happens to be tomorrow evening. Seeing how there will be a pot brewing, I may just have to try it. Gonna have to come up with a frother however. Maybe something attached to a drill. 🙂

    1. dramamamafive Post author

      Well . . . Dave, by now you’ve tried it and probably learned that frothing too vigorously (like with your drill contraption) might earn you the right to scrub the ceiling! #beenthere Please tell me how you “came up with” a frother! Sounds like a great story to me.

    1. dramamamafive Post author

      Hmm I did attach an affiliate link, I believe, with a frother picture. Can you see it? It should be there. Yes, so much joy can be spun from such a humble little kitchen gadget!

  2. chef William

    I’m up for joining your coffee club so I am inviting you to come by our house and make some coffee and then we can chat while sitting around the kitchen table enjoying the coffee and some of your scones. We do have fresh eggs and just to make sure they are fresh enough, we can all go out to the chicken yard and grab them just before we have the coffee. Please let me know how soon we can expect you. We even have a nice little cottage on the property so that you can stay a couple of days if you like and I will make some of my “Longevity Coffee” for us on day two.

    1. dramamamafive Post author

      Chef, one of these days Bryan, Mack and I will totally take you up on your invite–especially now that you have a “nice little cottage.” Oooh that’s tempting . . and I do believe you’re not too far from the beach, if memory serves. “Longevity Coffee”? Do tell me more!

  3. Liz Frederic

    Hello Amy!
    I’d gladly join your coffee club if I didn’t live 7 hours away. I love coffee dearly! Boy, Mack sure is getting big! A summer show sounds lively! Will it be outdoors? I’m going to try this coffee tomorrow morning. It sounds delightful and I could use help in the brain department….the mom brain after 5 babies is unreal I hope you guys are having a wonderful summer.

    Sending peace and love,
    Liz

    1. dramamamafive Post author

      Liz, what a delight to hear from you, my friend! I know you have family in the area so give me a call the next time you’ve got an extra hour while visiting, and I’ll happily make you a cup! The summer show is actually in the historic Olde Glory Theatre in Seward. We are so grateful to be able to be onstage again, after not being allowed to do a show during the Covid year. I hear ya on the brain dept. SO HEAR YOU. Every little bit helps, methinks. An egg yolk here, a good multivitamin regimen there, avocado, liver . . . what else? I do plan to fight brain decay with everything I’ve got!! I hope you have a wonderful summer too. oxoxo

  4. Dave

    So it turns out the group we had over preferred beer or wine over coffee. So didn’t get to try it, yet. I do have the frother in my cart on Amazon, so when I have something else to order, I’ll have one available. And yes, in reference to your response to Gene about the affiliate link, it is there.

    1. dramamamafive Post author

      Thanks, Dave. My view (as the admin) isn’t the same as the view of my readers, so I have to just HOPE things look right. The affiliate links show up as a little gray square. And as an example, some gentle reader said that there was a squirrel on my shoulder in the photo of my face but that certainly can’t be right . . .can it??

  5. Kay

    Dear Friend,
    As much as I love you and I love coffee; I’m just not sure I can stomach a raw egg yolk in my coffee, even for you. That just brings out all the shivers. I will however cook that egg yolk and eat it that way while I drink my dark roast coffee with 1.5 spoonfulls of raw sugar and a glug of halfnhalf.
    Hugs as you navigate your summer business.

    1. dramamamafive Post author

      hahaha! No worries, lovely friend. I don’t blame you for feeling a little *ick* but honestly, you can’t tell the egg yolk is in it if you use the cool FROTHER. It comes across as CREAMINESS. No egg taste or texture. I promise! HUGS to you too.

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