Traditional Egg Coffee Recipe
Servings Prep Time
1person 25minutes
Servings Prep Time
1person 25minutes
Egg Cream
  1. Boil the water in a small pot.
  2. Put the coffee in the filter, pour some hot water and wait 10-20 seconds. After this time you can fill up the filter with the rest of hot water. It takes 5 minutes for the coffee to brew.
  3. In the midium bowl mix the rest of the ingredients and whisk them using the electric mixer for 15-20 minutes. The mixture is ready when the texture of it it’s nice and thick. If you have a stand mixer I would recommend you to use that one instead of hand whisk. It’s pretty tiring to whisk for 20 minutes:)
  4. Pour the cream over the coffee and enjoy it. Add milk, if you don’t like black coffee!
  5. The egg coffee can be served hot or cold.
  6. The egg coffee should be consumed freshly, so as soon as you are ready with the peperation.
Recipe Notes

For this recipe I advise you to use organic egg yolks, as you consume it raw.

Some mixtures after whisking might change the color to more white, but because I used organic German egg yolks, that were very yellow it didn’t happen in my case.

For your convenance you should also use the stand mixer if you have one – it is pretty tiring to whisk for 20 minutes.

If you don’t have robusta coffee beans please use a normal coffee. The coffee and the egg mixture don’t mix well together so if you don’t like black coffee, you can add also milk to it.

You can modify this recipe by adding a bit of alcohol Od you choice to the egg mixture, or even replacing coffee with the hot chocolate. I am sure that the egg coffee would taste amazing also cold so please experiment with it and when you have any other suggestions please let me know down below!