The Incredible Drinkable Egg White
Sorry for the punny title - we haven't had our coffee yet. We were at a cocktail party this weekend and some friends of ours were waxing poetic about some drinks they had while down in Manhattan. They started rattling off the laundry list of ingredients in these extraordinary cocktails and we were nonplussed, until they said a word we'd never heard in relation to cocktails - egg whites. "Hold up," we said..."did you say egg whites?" and we had visions of salmonella poisoning floating through our minds.
In fact they had. We were mildly disgusted and intrigued at the same time, and when we were able to get home and check the Infernets we were able to confirm that yes, egg whites have been...well, not a staple cocktail ingredient, but at least a known one...for quite some time. Apparently it gives your drink a light frothiness you can't get from other drinks (it brings the egg white-heavy merengue on a lemon pie to mind). You can make some great recipes, from the Pink Lady to the Ramos Gin Fizz with the help of our good friend the egg, so we gathered some tips from the good folks at the Webtender to help keep you from fowling them up. Ouch...another pun.
It is generally a good idea to break the egg into a small bowl or cup before using it. That way it is easier to remove pieces of shell that break off, and a egg that has gone bad won't spoil the drink.
Warning: In many countries eggs contain salmonella. This bacteria can result in food-poisoning, and could be lethal to persons with a compromised immune system. Use replacements such as egg powder or pasteurized eggs if this is a problem where you live.
Separating eggs (separating the yolk from the white) is easier if the egg is cold. This can be done by using an egg separator, or by cracking the egg into a funnel over a bowl (the white will fall through, but the yolk won't). It is also possible to separate eggs by passing the yolk back and forth from one half of the shell to the other, while letting the white slip into a bowl. However, with this method there is a greater risk that bacteria can transfer from the shell's surface to the raw egg.
Read on at Webtender
for more tips, including suggestions for egg white substitutes, as well as more than 60 egg-related recipes.
Read More in: Cocktail Recipes
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Posted by Jake Jamieson at August 10, 2006 7:53 AM
Drinkboy talks about this on his site.
Apparently, making opaque and frothy, (eggy or otherwise) drinks are the whole reason for cocktail shakers. Proper protocol dictates all other,(read clear) cocktails be stirred.
They've had a sort-of a disproportionate impact on bar-toolery vis-a-vis the number of folks who actually drink those drinks anymore.