Cocktails with Egg yolk
Egg yolk is the yellow, fat- and protein-rich part of the egg, used in cocktails for a rich, creamy body.
How it's used
Dry-shake it first, without ice: the undiluted mix stays thick, so the shake emulsifies the yolk more thoroughly. Then shake again with ice. One large yolk is 15 to 17 ml, so it adds to the volume of the drink. Grated nutmeg on top is the usual finish for a rich egg drink.
Substitutes for Egg yolk
Pasteurized eggs
In the shell or as liquid yolk, about 15 ml of liquid per yolk.
Whole egg
The white adds about 30 ml and makes the drink lighter and frothier, so shake it a little longer.
Use 15 ml. It brings richness, but not the yolk's silky body.
Not a substitute: it makes foam, not richness.
Description
The yolk emulsifies through its phospholipids, lecithin among them, and its low-density lipoproteins, which carry protein and phospholipid to the boundary between fat and water. That is why a flip holds together while a drink made with cream alone separates.
