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What's the deal with... Eggs in cocktails

Written by
Joyce Koh

Spirits, juices… egg whites?
Before you freak out, remember it’s not new. People have been experimenting with nastier things since the Prohibition.

That doesn’t sound reassuring. Why eggs though?
One of the most misunderstood cocktail ingredients out there, eggs (egg whites, in particular) remain in the line-up of cocktail ingredients because it adds what nothing else can – volume. Fluffing things up, it’s light yet creamy, plus there’s a velvety smooth layer of froth (like what you’d get on lattes) atop the drink when it’s shaken right.

How do you do it?
Egg white cocktails are always double shaken – one dry shake with most of the ingredients (without ice), and a second shake with ice. Rule of the book: egg whites are always added in last.


Uh-huh. But what about salmonella?
According to Emana Gallet from PS150, only the freshest free-range eggs will do, and bartenders don’t use egg whites that have been out in the open for over 24 hours. So no worries there.

Do people use yolks in cocktails?
If you’re feeling peckish, yolk-based cocktails are heavy-bodied drinks that are almost a meal in itself. Trust us, it’s delicious.

Where should I start then?
Try the pisco sour. If not, there’s always eggnog.

Now be adventurous and try out a drink with egg whites at one of KL's top cocktail bars.

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