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Egg dos and don'ts & using eggs in cocktails
Eggs are essentially reproductive cells from everything from chickens to ducks and quails but here I'm specifically looking at chicken eggs, their characteristics...
Maksym Isaiev
27th December 2024 at 19:01
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.
11th September 2024 at 17:36
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
24th August 2023 at 17:44
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.
27th August 2023 at 18:10
So I do not recommend Harry Howe's cocktail foamer. It says it won't leave and odour or taste and that is definitely not true. Lots of good reviews and the bad ones have the same concerns as me. It seems not everyone has the nose and palate synchronised. Also in my case with the second test, when I added just little more product, it was not much more satisfactory foamwise.
1st August 2023 at 16:53
Is Stillabunt Magic Velvet an acceptable substitute for egg whites?
2nd August 2023 at 10:19
Not a brand I've used but such cocktail foamers are an alternative to fresh egg white to make cocktails foam. However, drops of such foamers don't replace the dilution and mouthfeel of fresh egg white.
18th May 2023 at 07:29
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
11th March 2023 at 12:13
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).
10th March 2023 at 19:32
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.
24th February 2023 at 18:28
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.