Using EGGS in Cocktails! | How to Safely Make Cocktails with Eggs
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- Опубліковано 20 жов 2024
- Eggs in cocktails is nothing new. There is a long history of using both whole eggs and egg whites in cocktails. In this video I show you what adding eggs to cocktails does, how to safely do it, as well as two different egg-cellent recipes for you to try!
The Pisco Sour and Whiskey Sour are just two of a whole host of incredible egg white cocktails that are our there. Adding eggs to cocktails transforms and elevates the cocktail into a velvety smooth and textured wonder to drink. As long as you do it correctly.
Using raw eggs can in fact be dangerous so it is very important to learn how to properly do it. Luckily for you, I am here to show you exactly how to do just that.
Make sure to subscribe to my channel because I post multiple videos every single week, covering Cocktail Recipes, My Favorite Spirits, How to Bartend, and What it's like to own my own restaurant & Bar.
I focus a lot on South American and Latin American cocktails & Spirits so if that's something that interests you make sure you subscribe!
Books I Mentioned
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Spirits of Latin America: amzn.to/3ko6gAn
Pisco Sour recipe:
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2 oz (60 ml) Pisco
0.5 oz (15 ml) Lime Juice
0.5 oz (15 ml) Lemon Juice
0.75 oz (22.5 ml) Simple syrup
1 Egg White
Angostura Bitters
Whiskey Sour recipe:
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2 oz (60 ml) Whiskey
0.75 oz (22.5 ml) Lemon Juice
0.75 oz (22.5 ml) Simple syrup
1 Egg White
Angostura Bitters
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I typically use the container of liquid egg whites just for convenience. It's a great way to add texture to a cocktail and definitely doesn't taste like egg
Definitely a great option!
Agreed
Excellent lesson!
Oh good friend! Happy you enjoyed it 😁🙏
Great video and production quality
Hi Lui, yes, you showed how to use egg white safely. The only extra detail you could have given was to ensure your shaker is a tight fit at the start and keep it tight through shaking. The egg white expands and can pop the seal and leak. Nick from York
Great point Nick! Thank you for pointing that out.
I tried three times with egg white yesterday in a different type of shaker because I have struggled a lot with the Boston shaker. My egg white came out sooo thin. I the laid awake all night worrying I’ll never make a beautiful pisco sour. Tips! Also I have small skinny hands. But that shouldn’t matter right?
Can you pour over ice? or will it ruin it/water it down more?
Lui thanks for your videos, I work in a Peruvian Restaurant and it’s Pisco Sour all day long but the Tins they have just explode when dry shaking, any shaker brand you would recommend to make 2 sours in the same tun without exploding. Thanks
So I use Barfly shakers and they have a good seal! I have worked with flimsy tins in the past and they do not hold up well. I enjoy the barfly ones as I haven't had any issues with these Barfly tins I use
@@Lui_Fern thanks a lot, you should set up an amazon affiiate link and I’ll use it so you get a commission if you do I’ll wait until friday and I’ll order it
Ok second question. Can I just beat some egg whites to very soft peaks then add it to the second shake with ice?
I like to pasteurize the eggs I use in drinks. I use my sous vide and hold the eggs at 140 F for ten minutes and then chill in an ice bath.
Oh wow. Interesting!
I’ve been leery about using egg whites in Whiskey Sours. I think that the main reason is that I am afraid of the drink tasting like eggs 😅. Thanks for showing the proper method. I’ll put on my brave hat and give it a try.
Yes! Please do! It's really not scary if you do it right and once you try it it'll blow your mind! I'm happy you got something out of this video! 😁
Please let me know what you think if you try it
Just FYI for anyone interested in the actual chemistry:
Citrus is does not "cook" or otherwise sterilize the egg white. Lime (or lemon) juice decreases the pH of the solution catalyzes a reaction involving water and calcium carbonate resulting in the elease carbon dioxidee. Hence the foamy bubbles.
Enough citrus (or acid) for a long enough time could theoretically 'cook' eggs, but is not feasible to do safely. Even if it was possible the taste would more than likely be terrible. Egg whites are a very pure (ie. high quality) form of protein, arguably the highest quality protein in any common mammalian food source, and an extended low pH (acidic) environment would "cook" the protein by degrading certain amino acids. Thus, it would likely taste like vinegar with old egg.
Thank you so much for this. I am a silly man who makes drinks. I don't really know the chemistry behind it so I appreciated your comment!
raw eggs will put hair on your chest....oh I see you know that already LOL I made your CUPID's CUP awhile ago, and loved it.
LMFAOOOOOOOOOOOOO!!! 🤣🤣🤣 Happy you gave the cupids cup a shot tho!
Wait raw eggs help grow chest hair?
Where is the liquor?