Kogel mogel has long been used as a traditional folk remedy for colds, flu, and throat infections, especially chest colds and laryngitis. In many Jewish homes, it was considered as essential to recovery as chicken soup and was commonly given to children and adults at the first signs of illness. Its reputation as a soothing treatment for sore throats is supported by research conducted in Israel, which found that the ingredients can help coat and calm irritated throat tissues.

As a remedy, kogel mogel is prepared more simply than as a dessert. The most basic form contains no egg at all, consisting only of honey mixed into warm milk to create a gentle, warming drink. More commonly, however, a single raw egg is added to a cup of warm milk and blended with a tablespoon of honey. This combination provides warmth, sweetness, and a smooth texture that makes it easier to swallow when the throat is painful. The drink is traditionally consumed warm, allowing the honey and milk to soothe inflammation while the egg adds richness and nourishment. Passed down through generations, kogel mogel remains a well-known home treatment for respiratory illness in Jewish and Eastern European culinary traditions.