Cafe aux oeufs
Updated: Feb 17
Photo by Rachael Gorjestani on Unsplash
In light of receiving my IGg test results, I decided to make some changes for my optimal health! IGg testing can reveal delayed hypersensitivities. Delayed sensitivities fly under the radar of regular allergy testing, but can contribute to overall inflammation and barriers to optimal wellness.
I have made several dietary changes over the years, which are now just a part of my lifestyle. I do not see it as something I am missing out on, as peer pressure may suggest. Making decisions for my health and knowing why makes it easy to stick to lifestyle choices!
With that said, a few times a year, I may make a conscious decision to challenge my system. The good news is that over the years, my body has become more resilient! Yay! I have to contribute this to one of my favorite supplements.
For years, I have eaten what I consider paleoesque. Little to no: gluten, dairy, sugar, fake/artificial/processed ingredients.
However, grassfed butter, goat and sheep products were regular staples. I say this in the past tense, as it is the main reason for this post! On top of a few other items, my IGg revealed across the board reaction to dairy (sheep and goat included) as well as eggs, with the egg-ception (haha) of yolks.
Yesterday, as I was sipping my butter-less coffee, I knew I wasn't going to be satiated or content with my breakfast ritual unless I made a change. Memories of my papa teaching me how to make egg nog flooded my brain. That's it! Yolks in my coffee to substitute for the butter! I honestly had no idea how it would turn out. But, just a few hours ago I found out.
I T W A S A M A Z I N G . . .
The frothiness and mouth feel the yolks added was out of this world. I don't know that I'll ever use butter again. Okay, well, maybe, but I DEFINITELY won't miss it. I am following my tests results strictly for at least three weeks before I make any challenges, so I'll have plenty of time to make this my new norm.
Honestly, I can't believe how many coffee posts I have, but I just keep layering and tweaking. How'd I do it? Utilizing my most recent chaga coffee post (minus the cream, obviously), I added my favorites from my satiating coffee sludge post.
Ingredients & Directions:
In the french press:
500mL Chaga Coffee base
In the Vitamix:
1.5 scoops of gelatin
.5 tsp cinnamon
.5 tsp vanilla
1 tsp turmeric
2 shakes of celtic sea salt
1 tbsp coconut butter
.5 tsp bee pollen
a pinch of my homemade protomorphogen mix (dessicated organs/glands)
honey to taste
Before I added the egg, even though I get farm fresh real eggs, I always do the egg test (but first, I rinse the shell). Since I am not ensuring the yolk is fully cooked, I also carefully look for bubbles coming out of the egg from miscoscopic holes. I do not consume the egg in a possibly undercooked state when I see these bubbles as the integrity of the shell has been compromised. However, if it passes the egg test and no bubbles are observed, I proceed:
In two separate bowls:
Bowl 1: Separate out the white; freeze
Bowl 2: Yolk only (of 1-2 eggs). I use my hands to separate out the white and yolk opposed to using the shell to do this incase there was some contaminant on the shell that didn't come off when rinsed.
Back into the Vitamix, I pour approximately 100mL of chaga coffee. Into the yolk bowl, I temper the egg by slowly dripping in my fresh-brewed coffee while consistently stirring the yolk mix to prevent coagulation. Once tempered (I added about 50mL of coffee), I poured the tempered egg mixture into the Vitamix at the same time as the french press approximately to the 500mL line.
I put on the lid and blended quickly to lose as little heat as possible. To account for dissipated heat, I also use a special cozy for my french press!
To be honest, I shared this plan with my family and was answered with sounds of gagging. I am so happy I still made it and ended up with the frothiest coffee of all! Once I make it for them, I know they'll be amazed!
Au revoir cafe au lait. Bonjour cafe aux oeufs.
Photo by Brigitte Tohm on Unsplash
Would you like to see a video of how I temper the eggs? If so, leave a comment below.
Be sure to let me know if you try this! NOTE: as with most egg recipes, eggs may not be fully cooked; make at your own risk (possible food borne illness may occur) <--- that's why I take the precautions I mentioned above!