First it was bulletproof coffee, now this: egg yolk coffee.

It sounds kinda crazy, but actually, it’s not even new – using egg yolks in coffee is traditional in Vietnam and Scandinavian countries like Norway, just as bulletproof coffee was a Singaporean treat long before it was a hipster must-have).

So why add egg? And how you do it without turning your coffee into black scrambled eggs? In Vietnam, egg yolks are added for texture and flavour – combined with coffee and sweetened condensed milk, the resulting drink is a little like a liquid tiramisu.

In Norway, though, the yolk is used as a refining agent (just as egg whites are often used to refine wine).

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