Is it safe to add raw eggs to homemade coffee creamer?
I've been looking for a decent dairy-free coffee creamer alternative. I stumbled upon a blog post for 'paleo coffee creamer' that has just 3 ingredients: a can of coconut milk, 2-3 eggs, and some vanilla extract.
In the blog comments, many posters said that there's no way they would include raw eggs in their homemade coffee creamer. I probably would've said the same thing, but the author mentioned something along the lines of 'the heat from the coffee tempers the eggs, making the creamer safe to consume.'
Is this true?
Best Answer
It depends on how hot the coffee-egg mixture is (and remember, adding it will cool the coffee), and how long it stays at that temperature.
Given that coffee does not benefit in flavor from being left around, you want a fast process, which means the mixture should be at 160 F (71 C) for several seconds at least... it can cool after that.
Since coffee optimally brews at about 195-205 F, this should be in the realm of possibility.
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Can I put raw egg in my coffee?
Raw eggs are safe in coffee, as the heat of the liquid may bring the temperature of the egg up enough to kill the bacteria - making it safer to consume. As eggs need cooking at 160 degrees and the water in coffee preparation is roughly 200 degrees.Why do people put a raw egg in coffee?
Adding the egg helps clarify the coffee, allowing the grounds to separate from the water easily. The egg white extracts the bitterness from the grounds and enhances the caffeine. The result is a light, clear brew with absolutely no bitterness or acidity and a velvety texture that's easy to drink.Is coffee with egg is good for health?
\u201cNutrition-wise, it's a good combination. Coffee has been proven to give a performance boost, whether physical or mental, and eggs are a great source of protein and fat. So nutritionally, starting your day with an egg coffee will keep you full for longer and help you take the day on.Is it safe to put a raw egg in a smoothie?
Smoothies are a great way to prepare a nutrient-packed meal quickly. Instead of adding protein powders that include artificial sweeteners and enhancers, add a fresh egg to your fruit smoothie. Eggs are packed with high quality protein, essential fatty acids, minerals and vitamins, notes IncredibleEgg.org.Raw Egg as Coffee Creamer!? Let's Try It! | WW HACK | Ohyouresotough0
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Answer 2
Many common recipes call for raw eggs, for example Caesar salad, aioli, and pasta carbonara. Some restaurants will label the menu items as such, with a disclaimer on the menu warning of possible hazards to the elderly, the very young, those with compromised immune systems and pregnant women. You may want to go the route some restaurants use: avoid the issue by using pasteurized eggs from the store, usually found in a carton.
Answer 3
What you're effectively making is egg-nog, but with coconut milk instead of cream or milk, so you should follow general recommendations for making egg-nog these days:
If you're in the EU (where chickens would have been innoculated against salmonella, and sold with the cuticle on), you may want to wash your eggs in hot, soapy water before using.
If you're in the US, eggs are already washed, but the chickens haven't been innoculated ... so you may prefer purchasing pasteurized eggs.
Use fresh eggs (haven't been sitting around as long with the bacteria multiplying), that have been properly handled (in the US, this means refrigerated)
Examine the shell for cracks; avoid any that don't look fully intact.
Avoid contact between the inside of the egg and the outside of the shell -- so if you end up with a bit of shell in there, use it for something else, not some raw or barely cooked item.
I would also suspect that there would be a lower chance of salmonella or other problems in free-range eggs vs. factory raised, but I don't know if there's been any validation of that.
Answer 4
The incidence of bad things in raw eggs is very very low, so I wouldn't worry about consuming them. On the other hand, the line about them being "tempered" and therefore made safe by the coffee is completely incorrect. Unless it's nuclear hot McDonalds coffee, you're not going to be doing anything but moving the bacteria closer to their happy place.
I don't see anything wrong with adding raw eggs, but this would severely impair the shelf life of the resultant creamer (2-4 days is the limit for raw eggs out of the shell)
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