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A sweet, creamy twist on your morning cup of coffee is going viral on social media.<\/p>\n<\/div>\n
It\u2019s called egg coffee, and it\u2019s typically made by whisking egg yolks with sugar and condensed milk into a rich, custard-like foam, then layering it over a strong cup of joe or espresso.<\/p>\n<\/div>\n
While the drink is currently trending<\/a> on TikTok, it isn\u2019t exactly new. Versions of the dessert-like beverage have been around for decades, including Vietnamese egg coffee (c\u00e0 ph\u00ea tr\u1ee9ng), Swedish egg coffee, and Italian egg-based drinks like zabaglione al caff\u00e8.<\/p>\n<\/div>\n But as the drink gains popularity, some experts are warning that it can carry some serious health risks.<\/p>\n<\/div>\n<\/div>\n One of the biggest concerns about egg coffee is how it\u2019s made. Many recipes call for raw or lightly heated egg yolks, which can carry Salmonella<\/a> bacteria.<\/p>\n<\/div>\n \u201cConsuming egg coffee using raw or undercooked yolk does carry a salmonella risk that shouldn\u2019t be ignored,\u201d says Michelle Routhenstein<\/a>, MS, RD, CDCES, CDN, a preventive cardiology dietitian at Entirely Nourished<\/a>.<\/p>\n<\/div>\n While some people may assume that hot coffee is enough to make the drink safe, Routhenstein warns that\u2019s usually not the case.<\/p>\n<\/div>\n \u201cHot coffee<\/a> does not typically reach a safe temperature to cook the egg and reduce the potential risk of salmonella contamination,\u201d Routhenstein says.<\/p>\n<\/div>\n Salmonella infection can cause While many healthy people recover without treatment, the infection can be more serious for certain groups, including older adults, pregnant people, and those with compromised immune systems.<\/p>\n<\/div>\n Although the risk of contamination from any single egg is relatively low, food safety experts generally recommend avoiding raw or undercooked eggs when possible.<\/p>\n<\/div>\n <\/div>\n Beyond food safety concerns, egg coffee may also come with nutritional drawbacks.<\/p>\n<\/div>\n Combined with egg yolks, it can also contribute a notable amount of saturated fat.<\/p>\n<\/div>\n \u201cWe want to be mindful of the saturated fat content that this can add into your day,\u201d Routhenstein says.<\/p>\n<\/div>\n \u201cEgg yolks and condensed milk can carry several grams of saturated fat, and depending on what else you are eating, this can raise apoB and LDL cholesterol levels.\u201d<\/p>\n<\/div>\n Higher levels of LDL cholesterol have been linked to an increased risk of heart disease over time.<\/p>\n<\/div>\n While occasional egg coffee consumption is unlikely to have a major impact on health, regularly drinking high-sugar, high\u2013saturated\u2013fat drinks may not be the best choice for long-term health.<\/p>\n<\/div>\n<\/div>\n For those who are curious about egg coffee, there are ways to recreate a similar texture and flavor while reducing potential risks.<\/p>\n<\/div>\n \u201cTo lower salmonella risk, we need to eliminate the raw egg yolk<\/a>,\u201d Routhenstein says.<\/p>\n<\/div>\n One option is to swap in steamed milk or barista-style plant-based alternatives, such as oat milk, to create a creamy, foamy texture without using eggs.<\/p>\n<\/div>\n These options can mimic the drink\u2019s signature richness while avoiding the food-safety concerns associated with raw or undercooked eggs.<\/p>\n<\/div>\n Another alternative is aquafaba<\/a> (the liquid from canned chickpeas), which can be whipped into a stable foam and used as a coffee topping.<\/p>\n<\/div>\n Using aquafaba \u201cadds an airy cloud effect to your coffee without the salmonella [risk],\u201d Routhenstein says.<\/p>\n<\/div>\n For those who still want to incorporate eggs, using pasteurized eggs may help reduce the risk of contamination. However, experts still recommend handling them carefully and avoiding recipes that rely on raw or undercooked eggs whenever possible.<\/p>\n<\/div>\n <\/div>\n In addition to food safety concerns, making a few ingredient adjustments can help reduce the drink\u2019s overall sugar and saturated fat content.<\/p>\n<\/div>\n Traditional recipes often rely on sweetened condensed milk and added sugar, which can quickly increase the calorie load.<\/p>\n<\/div>\n Swapping in lower-sugar alternatives, such as unsweetened or lightly sweetened milk, may help reduce added sugars while still providing a creamy texture.<\/p>\n<\/div>\n Using lower-fat dairy or plant-based milk can also help reduce saturated fat intake. For example, oat milk or almond milk<\/a> can offer a similar richness without contributing as much saturated fat as condensed milk.<\/p>\n<\/div>\n