Cocktails with Egg
Egg is an animal product, most often the egg of the domestic chicken, comprising a shell enclosing the egg white (albumen) and the fat-rich yolk.
How it's used
A whole egg gives both effects at once: the white foams and the yolk enriches, which makes a flip thicker than a sour and lighter than a cream drink. Dry-shake first, without ice, so the protein has a chance to build before the shaking cools everything. One egg is roughly 50 ml, so it takes up real room in the glass.
Substitutes for Egg
A pasteurized egg works one for one and takes away the raw-egg risk; its white is slower to foam but ends up almost as fluffy. If the drink only needs the white for foam, use aquafaba, about 2 tablespoons per white. Nothing plant-based replaces the yolk in a flip or an eggnog; without it the drink comes out thin.
Pasteurized egg
Heated enough to kill Salmonella but not enough to cook; the FDA advises it for anything served with raw egg.
Aquafaba
Chickpea cooking liquid that foams like egg white and tastes faintly of chickpea; it has nothing of the yolk.
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.
