If you’ve ever consumed an egg white co*cktail, you understand the appeal. The silky foam head raw egg whites create, resulting from adding and shaking them in a co*cktail mixer, is simply hard to replicate.
Of course, the main reason we drink egg whites in co*cktails is that these drinks are delicious to consume. And while it’s never 100 percent safe to drink or consume any egg that’s raw, the risks of consuming egg whites in co*cktails are extremely minimal. That’s because current food safety regulations require most chickens to be vaccinated against salmonella. So, for the most part, you’re good.
The only time you’re at risk is if there is any salmonella present on the outside of the shell, which is why bartenders are very careful to make sure the shell is clean before cracking the egg and separating the white from the yoke.
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If you happen to be at risk, or just generally don’t like the idea of raw egg in your drink, there are a few alternatives, including chickpea water, also known as aquafaba, which is the water you find in that can of chickpeas sitting in the back of your pantry. It’s a great vegan alternative and works in the same way as egg whites: You add the water to the drink and shake, creating a foam. However, many feel it isn’t as luscious and silky as the foam you get from eggs. So unless you’re vegan or nervous, stick to egg whites — you’ll be fine.
“Research has shown that the chance of contracting salmonella from egg whites is approximately 1 in 30,000,” says Leanza. “And alcohol plays an important role in cutting those chances even lower.
Eggs are primarily used in co*cktails for mouthfeel and texture, rather than taste. Egg whites create a creamier texture and thick layer of foam on top of your drink.
“The main thing is to make sure you get a clean cut on the egg. Rather than cracking it on a countertop, which I've seen some bartenders do, I always like to crack the egg against my co*cktail shaker.
Alcohol that diffuses into the egg can denature the proteins, unraveling their three-dimensional structure and causing them to coagulate or join together. Egg proteins turn from translucent to white when they are denatured.
Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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