Despite loving the taste, I don’t drink coffee. Not because I think it’s unhealthy – I think a cup of coffee a day is not a problem for most people unless you experience negative affects from it. That, or you begin to form an addiction or have trouble sleeping. Unfortunately for me, it doesn’t usually agree with my tummy for some reason. Oh, and I also get crazy heart palpitations from the caffeine.

Anyway, a couple weeks ago I stumbled upon this recipe from one of my favorite bloggers in the primal world, Mark Sisson (anyone who hasn’t checked out his blog really ought to). The recipe intrigued me so much that I’ve been desperate to try it ever since finishing up our Whole30 last week, so I finally made a cup this week and I was not disappointed. It was every bit as creamy and frothy as any dairy-filled cappuccino. In Sham’s words, “it was magnificent”.

And it kinda made me wanna do this around the office:


Which is why I tend to avoid caffeine for the most part.

So, “Egg in my coffee – whaaat?!!” I hear you say. A few years ago I’d probably have gagged at the thought – I guess I was a lot more squeamish about food back then. Plus, I had not really fully comprehended the nutritional power-house that are egg yolks. In case you need convincing about how amazing egg yolks are for you, consider that they basically contain all the nutrients required to build an entire new creature from scratch. They are full of choline, Vitamins A, D, E, K2, B12, thiamin, riboflavin, folate, zinc, copper, selenium, protein and heart-healthy cholesterol.

Anyway, I now know how nutritious they are and so, over the last couple years I’ve tried to find any excuse to add more egg yolks into my diet. This includes adding them to smoothies (yum), making my own Hollandaise sauce (very yum) and obviously adding them to ice-cream or custard (crazy yum), so this seemed like a genius idea. As you know by now, I’m VERY into the idea of always trying to eat the most nutrient dense foods possible. Why try to run your expensive car on sunflower oil when you have access to high-octane fuel, right? So this seemed perfect.

And I would definitely compare this drink with high-octane fuel. The combination of the super nutrient-rich egg yolks plus the caffeine sure is a powerful one, so if you ever need a kick to get you started in the morning, this will do the trick. I am tempted to try this before a WOD sometime, just to see if I can shave a minute or 2 off my time or maybe add 20lb to my max lifts. Will keep you posted on that.

So, without further ado, I introduce to you Mark Sisson’s Primal Egg Coffee!

Mark Sisson's Primal Egg Coffee
Want a dairy free alternative to a cappuccino? Well look no further - this one has it all - creamy, frothy deliciousness that is also loaded with nutrients!
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Prep Time
5 min
Prep Time
5 min
  1. 3 egg yolks (from pastured chickens if possible)
  2. 1 1/2 cups coffee
  3. 1 tsp honey (or whatever natural sweetener you prefer)
  4. 1/4 tsp salt
  5. cinnamon to taste (optional)
  1. 1. Brew 1 1/2 cups of coffee how you'd normally make it
  2. 2. While the coffee is brewing separate 3 eggs and dump the yolks in a blender
  3. 3. Turn it on low and blend for a few seconds
  4. 4. Add in the honey, salt and a shake of cinnamon (optional)
  5. 5. Once the coffee is brewed, slowly pour it into the egg yolk mixture while it is blending
  6. 6. Enjoy hot, or if you prefer turn it into a "frappuccino" by blending with some ice (I have not tried this so don't blame me if it turns out weird).
  1. You can also make this by starting to blend the coffee first and adding the egg yolks to the mixture as it is blending. I don't think it makes a whole lot of difference either way to the taste.
Adapted from Mark's Daily Apple
Crossfit Brit