I tried to use direct albumin (egg white powder). This works nic and this is powder - it is by default pasteurized. Only issue is that double strain is important and it may be a bit hard to transform powder to liquid state, so longer shake is preferable.

If you are from a country or area that doesn’t readily have pasteurized eggs, you can pasteurize them yourself with a sous vide bath. I recommend using a plastic bag, as the yolks do tend to soak up some of the water if you put them directly in the bath

Just received a cocktail former product today, first attempt was not satisfactory and it is difficult to know what one drop means when it comes to those glass dosers (pipette). Clearly I did not add enough. I will try a white lady tomorrow and add more. I was just too fed up with the egg white thing with reverse shaking or not and I was rarely satisfied.

Is Stillabunt Magic Velvet an acceptable substitute for egg whites?

According to this study, alcohol *does* kill salmonella, at least in a pisco sour, and it takes several minutes. https://www.sciencedirect.com/science/article/pii/S0023643819309508?via%3Dihub

I prefer using Ms. Better's Bitters Miraculous Foamer. No scent, works like a charm, stores at room temp & lasts a good long time (though the instructions on the bottle say to dry shake, I usually go with a reverse dry shake with consistently great results. Also, the instructions also say to use 1/3 of a dropper but I've found 7-8 drops is effective).

I've never tasted egg white nor smell it in my drinks. Not sure if it is because I am in the US and perhaps because they are prewashed that prevents this. Also, if you put an egg into water and it floats, throw it away.

I can taste that egg in the drink no matter how a bartender tries to mask it and it’s stinkin’ nasty. Aquafaba still gives it the look without the disgusting taste. I highly recommend it.

I'm surprised there's no mention on this page (or even site!) of using using aquafaba instead of egg. I don't eat them but am very interested in the realm of sours, so have had to look elsewhere to decidedly much less authoritative sources...

Does keeping eggs in the fridge make them harder to emulsify if using the white straight away? I've ruined two lots of white ladies but both times it happened at the Mother in Laws (most embarrassing!) and she keeps her eggs in the fridge! I did a long dry shake as well.

Or potentially that I was making two cocktails in the same tin? So there was less room to emulsify? I do it at home no problem! Thanks!