Published on August 29, 2024.
Why Use Them and How To Do It Safely
For those new to the world of cocktails, it can be quite surprising to see your bartender crack an egg, toss the whites into a shaker, and shake it up—serving you that drink without any cooking involved. But fear not! DWUK is here to enlighten you about the role of egg whites in cocktails and why you should give them a try!
Why Use Egg Whites in Cocktails?
First and foremost, there’s a good reason why egg whites are used in cocktails—otherwise, why would anyone bother? The answer is straightforward: they add a rich, silky texture and body to drinks, resulting in an exceptionally smooth cocktail. Additionally, egg whites help to soften intense flavours, which is why you’ll often find them in sour cocktails like the Whiskey Sour; they effectively tone down the sharpness of the citrus, creating a more balanced flavour profile.
When it comes to cocktails, the difference between using egg whites and skipping them is nothing short of transformative. Without egg whites, you end up with a drink that lacks visual appeal—no foam, just a flat colour that makes it less interesting. The taste is decent, but the cocktail often feels unbalanced, with a strong citrus bite that may require extra sweetener to compensate.
In contrast, incorporating egg whites elevates the experience entirely. The result is a stunning layer of beautiful white foam on top, not only enhancing the appearance but also providing a perfect canvas for artistic touches with bitters or stencilled designs. On the palate, the protein in egg whites softens the sharpness of the citrus, creating a harmonious balance that leaves you with a smoother, more refined cocktail.
Beyond their silky texture and refreshing taste, egg whites offer yet another compelling reason to incorporate them into your cocktails: they provide a stunning white canvas for a plethora of garnish possibilities in both modern and classic drinks.
You can create or use a cocktail stencil to spray intricate designs on top of your beverages, adding a personalised touch. Consider floating rinds, flower petals, or fruit skins to craft visually appealing designs that catch the eye. For an artistic flourish, drop colourful liqueurs or bitters onto the egg white and use a toothpick to swirl them into unique patterns, such as a heart shape or any design you desire. With egg whites, the visual potential of your cocktails is truly limitless!
How To Use Egg Whites in Cocktails
To achieve that perfect foam with egg whites, you’ll need to shake things up—literally. Unlike your typical cocktail shake, egg white cocktails require a bit of extra effort. Most bartenders use the “dry shake” method, where they shake the ingredients without ice first, then add ice and shake again. This double-shake technique gives the egg whites more time to develop their signature velvety texture. Some bartenders, however, prefer the reverse dry shake—shaking the cocktail with ice first, then straining and shaking again without ice. The result? A supposedly foamier, richer cocktail.
In our experience, neither method is definitively better; each produces a different result. The traditional dry shake yields a thick, smooth, velvety foam, while the reverse dry shake creates a larger foam with bigger bubbles. It all comes down to your personal preference and what you want in your cocktail.
When it comes to health and safety, it’s important to remember that using raw egg whites does carry some risk. Always inform your customers if you’re using raw eggs in their drinks. To minimize this risk, ensure you’re working with fresh, clean eggs. And don’t forget: cocktails with raw eggs should always include citrus and alcohol, as both act as natural sterilizers.
Finally, consider spritzing your egg white cocktails with citrus oil and rimming the glass with a citrus rind. While egg whites are delicious when served cold, they can develop an eggy smell as the cocktail warms up. The additional aromatics help mask this, keeping your cocktail fresh and inviting for longer!
Alternatives to Egg Whites
Not quite ready to put raw eggs in your drink? Have a vegan customer? Or maybe you just ran out of eggs? No worries—there are other ways to achieve a perfect foam in your cocktails.
Powdered Egg Whites – While still made from eggs (so not suitable for your vegan guests), powdered egg whites are a great alternative if you want to get as close as possible to the real thing without the health risks. They’re easy to find, affordable, and completely safe since they’re pasteurized. You’ll get that same silky foam, minus the concerns.
Aquafaba (aka Chickpea Brine) – Good news for your vegan friend: Aquafaba is a completely plant-based option that delivers an impressive foam for your cocktails. Yes, the liquid from a can of chickpeas can work wonders! You’ll need to dry shake first and shake for about twice as long, but the end result is just as foamy and delicious. Plus, Aquafaba has a significant advantage over egg whites—it doesn’t have that eggy smell, keeping your cocktails fresh and inviting.
Share this article
Click here to receive the latest and greatest promotions, new products, competitions and so much more straight to your inbox.
