I hope the question isn't too broad or fuzzy. But quite a while ago, I stumbled across coffee that was prepared with eggs. The basic recipe involved mixing ground coffee with raw eggs (I think even with their shells), then cooking that mix with water and filtering it afterwards. The end result of that was in consistence and taste not much different from classic (drip, so to say) coffee, but had a notable and interesting by-taste of egg.
This was quite bit unusual to me and I didn't ever encounter this recipe again (yet am not an expert on the topic either). So I would first and foremost like to know if that preparation method is some kind of established or regional variation of coffee and how that actually developed or what the reasons/advantages for this somehow unusual combination are, be they nutritional, historical or just because it tastes good.