The Mixology Talk Podcast
Which came First: The Cocktail or the Egg?
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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!
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!
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?
- 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.
How do you use them Safely?
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.
Thanks for Listening!
Do you use powdered egg whites in cocktails? What about whole eggs? We’d love to hear about it in the comments below!
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