Caffeine is commonly used by gym-goers to give them a pre-workout boost.
And multi-millionaire entrepreneur Dave Asprey lost a whopping 7st by sipping his coffee with spoonfuls of butter.
But if butter isn’t your thing, have you ever thought of adding a raw egg to your cuppa? Probably not.
However, the practice of mixing raw egg and hot black coffee has been common among the Hungarian, Scandinavian, Vietnamese and even Minnesotan cultures for centuries.
Drinking raw egg can be dangerous as some are contaminated by the bacteria salmonella and which could cause you to throw up.
However, if you add it to coffee the heat of the liquid brings the temperature of the egg up enough to kill the bacteria - making it safer to consume.
Eggs need cooking at 160 degrees and the water in coffee preparation is roughly 200 degrees.
Buying pasteurised eggs - which means they are heated to help destroy bacteria - can make egg coffee safer.
The combo started to gain popularity as a pre-workout drink, says Marc Bubbs, director of nutrition for the Canadian Men’s National Basketball Team.
“I’ve used egg coffee a few times before, doing some fasted cardio in the morning,” Marc added.
“It was a nice boost, similar to Bulletproof Coffee, but with the nutrient-dense bonus of the yolk, compared to simply fatty acids.”
Many of the athletes he trains also enjoy a creamy cup of egg coffee and some will eat their eggs and enjoy their coffee as part of their training and recovery meals.
However, don’t go cracking eggs into your coffees just yet as some nutritionists don't beleive there are any perks to putting it in your coffee.
Heather Mangieri, a Pittsburgh-Based nutritionist and spokeswoman for the Academy of Nutrition and Dietetics, said: “I can’t image why someone would want to mix eggs and coffee together.
“One egg has varying amounts of 13 different essential vitamins and minerals, plus 6g of high-quality protea, but there is no added benefit to putting it in your coffee.”
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