What is the process for brewing egg coffee? There was recently a question about the history of brewing coffee with eggs, but what is the actual process involved?

Are there different receipies from different cultures? If so, what are they?
I decided to give this a shot and made up a recipe myself:

I started out by simply making a press pot of coffee:



then, after letting the coffee cool and steep for a few minutes, mixed up and tempered two eggs (shell and all) by spooning in some of the coffee and grounds:



This part starts to look pretty nasty, but persevere:



Whip the eggs into an emulsion (or close to it; this will be much easier with a whisk), and pour them into the press pot. Once you're done you should have an eggy crema on top (I think I needed one or two more eggs for the entire press pot):



As far as I can tell, it just tastes like coffee (the egg is hardly noticeable, and just tones down the flavor a bit like cream or milk). Using one or two more eggs (for a full pot like this) would probably have helped. Also, make sure you let the coffee cool enough before tempering your eggs, or you'll just wind up with scrambled egg floating in coffee despite the fact that you tempered it.