I’ve never tried it with eggs. Both regular milk and coconut milk impart the flavor into the beer though - which is really delightful in a stout.

I was chilling the beer when I was doing it. But I tested coconut milk and milk at room temperature in single pint glasses and in both cases the curds (surprising to me) floated to the top in the hour long tests. Now I’m forgetting if the curds sunk to the bottom with the trub or if I had to stop it right before the curds started coming out because they floated.