The Mixology Talk Podcast, Episode Forty Four
Eggs are an important and delicious cocktail ingredient. Here’s why, how to use them, and how to do it safely!
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In today’s Episode…
It’s only a couple of days until Easter, and in the USA that means hard boiled eggs will be everywhere! But before you boil all of your eggs, consider saving a couple to use in your cocktails. Here’s why and how!
Ancient History
Egg Nog is a drink that uses the whole egg – it’s one of the oldest types of mixed drinks and goes way back to the middle ages in England. Advocaat is sometimes called “Dutch Egg Nog” and similarly uses a whole egg.
No Yolk, Just White:
Nowadays, it’s much more common to see only the egg white used in cocktails – not really the yolk. That’s probably because yolks are so rich and heavy, they may prevent the egg whites from “frothing”.
So… Why Egg Whites?
Three reasons:
- They create a light foam and makes your drink look great.
- They add body and a smooth, velvety texture to you cocktail.
- Egg Whites can “calm down” a strong acid or alcohol flavor.
There are two key factors when using egg whites safely: freshness and cleanliness. If you’re using very fresh eggs, keeping them clean, and storing them properly, you should’t run into any issues. That said, here are a couple great videos that will explain more.
Stuff we Mentioned:
- Here’s a link to the brand of powdered egg whites we like to use. Note: Sorry I couldn’t find a smaller quantity!
- Here’s an article about why folks in the USA have to refrigerate our eggs, when Europeans don’t.
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Do you use powdered egg whites in cocktails? What about whole eggs? We’d love to hear about it in the comments below!
