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The Complete Guide To Using Eggs In Cocktails

The Complete Guide To Using Eggs In Cocktails

In our food world, many edibles are known for their versatility. One such item that fits the bill perfectly are eggs. After all, an egg can be fried, poached, soft-boiled, hard-boiled, scrambled, sunny-side up… the list goes on. In fact, eggs are usually used in cocktails. If you’ve ever had a Whisky Sour or a Pisco Sour, the foam on top is created by using egg whites. If you’ve ever wondered how eggs are used to make cocktails, then you’re at the right place. Keep reading to know more.

During the Golden Age of Cocktails, i.e. 19th-century, eggs were introduced to the world of cocktails and have changed the palate dynamics ever since. Prior to this, eggs were only used to create a Christmas drink called eggnog, but gradually new cocktails with raw egg in it made their presence felt by enhancing the taste of cocktails.
If you’re thinking why eggs need to be used in drinks, that’s because cocktails get a silky foam on top thanks to an egg white. Also, egg whites add texture and that feel of a mouthful.

Who Cannot Consume Egg-based Cocktails?

Allergies are real, so make sure you aren’t allergic to eggs before trying out egg-based cocktails. To be on the safer side, the young, elderly, women who are pregnant, and anyone with a compromised immune system are advised to not consume egg-based cocktails.

Cocktails get a silky foam on top thanks to an egg white

Basic Egg-Handling Rules :

Buy eggs that are refrigerated.
Check dates on the container.
Choose eggs that have no cracks or damaged shells.
Make buying pasteurized eggs a habit, the only downside is some flavours will be lost. However, it’ll ensure that harmful bacteria inside the egg are killed.
If eggs smell foul, it’s best to stay away from them.
If the egg white is watery & not gel-based anymore then, sorry it doesn’t make the cut.
Egg yolk is supposed to be convex and firm if it’s not then don’t use it.

Ways To Use Egg In Cocktails:

  1. Dry Shake
    Best way to mix eggs: Shake ‘em up! To get the best froth (especially with egg whites and whole eggs), it is best to combine the drink ingredients in a cocktail shaker and shake it without This is called a “dry shake.” Then, add ice and shake the drink again.
  2. Reverse Dry Shake
    A reverse dry shake starts by shaking a cocktail’s ingredients over ice. The drink is then strained and the ice discarded so that the liquid can be re-shaken, without ice. 
If you’ve ever had a Whisky Sour or a Pisco Sour, the foam on top is created by using egg whites

 

Which part of an egg to be used for what?

 

See Also

  1. Egg White: If you want your drink to have a rich, silky & foamy texture then only use egg whites. It’ll have minimal effect on your drink’s taste.
  2. Egg Yolk: If you want to recreate an eggnog taste for your drink then go for the yolk. Generally, except for the classic Night Cap, yolks are rarely used in drinks.
  3. Whole Egg: If you want the best of both worlds then use the entire egg.

How to create foam?

Egg whites add not only foam to cocktails but also an oomph-factor to it. It is a semi-advanced bartending technique that is very easy if you have a whipped cream maker.

So, fellow drinking enthusiasts, if you’ve ever wanted to test your bartending skills at home, there’s no better way than to try and put up some foam-y cocktails for your friends. Remember, if at first you don’t succeed, try again until you get the right foam balance and are ready to impress your friends with your skills.

Images used for representational purposes only. All images from Unsplash.

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