Cocktails with Egg
Egg means a whole chicken egg, the white (albumen) and the fat-rich yolk together, as used in flips and eggnogs.
How it's used
The white foams and the yolk enriches, so a whole-egg drink is thicker than a sour and lighter than a cream drink. In a shaken drink, dry-shake first, without ice, so the foam builds before the ice chills it. One egg is roughly 50 ml, so it takes up real room in the glass.
Substitutes for Egg
Pasteurized egg
Swaps straight and takes away the raw-egg risk. Its white is slower to foam but ends up almost as fluffy.
Aquafaba
Chickpea cooking liquid that foams like egg white, with a faint chickpea taste. Where the white is there only for foam, use about 30 ml (2 tablespoons) per white.
Without yolk
Nothing plant-based replaces the yolk, so a flip or eggnog without it is thin.
Storage
Refrigerated, in date, and cracked to order. Never keep a cracked egg or a separated white sitting out on the station. If the room includes anyone pregnant, elderly or immunocompromised, use pasteurized eggs and say so.
