I'm new to paleo. I was reading about bullet proof coffee with some enthusiasm while coincidentally trying to figure out how to make hollandaise sauce for other reasons. I decided to combine the two ideas. After some experimentation, I ended up with the following method.
I start a whole egg hollandaise sauce by combining two whole eggs, two tbs. butter and two tbs. coconut oil. I whisk over heat until the emulsion is complete. Simultaneously I prepare a french press coffee using 24 g. coffee and 14 oz. water.
When the emulsion is complete and the coffee has had time to brew, I then whisk the coffee into the egg emulsion. I then bring the mix temp. back up to a little over 140 degrees. Any less and it doesn't seem cooked. If I get close to 150 degrees, the eggs curdle and I end up with coffee and scrambled eggs. Kind of gross.
The result is a very filling, very creamy cup of coffee.
My concern is that the whole mix will pass through the stomach without adequate digestion. Do eggs need much processing in the stomach? Am I doing more harm than good by adding eggs to the mix?
asked byMike_72 (5)
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on March 14, 2013
at 06:39 PM
I wouldn't worry about digestion, but one of the purposes of bulletproof coffee is to kickstart ketosis with MCTs, fat, and no carbs or protein. Try it both ways, but it is possible that the protein from the eggs could inhibit some of the intended effect of the bulletproof coffee.
on March 14, 2013
at 05:40 PM
Your body will digest that mix just fine. From your stomach's point of view that's no different than eating some coconut hollandaise while sipping coffee.
on May 21, 2013
at 02:59 AM
Protein generates a higher insulin response than fat. And, protein can be broken down into glucose, which would also inhibit ketosis.
See here that eggs actually have a similar insulin response score (31+-6) to Kellogs All-Bran (32+-4): http://ajcn.nutrition.org/content/66/5/1264.full.pdf+html
How is the emulsion, btw? I've wanted to do this for a while, using a small amount of egg yolk as the emulsifier.