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Egg whites in cocktails might sound a bit gross, but they play a crucial role in mixology. I remember my first cocktail bar job when I received a squeezy bottle of egg whites and learned to add them to the shaker. Initially confused, I trusted the process and created a beautiful cocktail. For many seasoned cocktail drinkers, egg whites are a common ingredient in various drinks. But have you ever wondered why they became popular, how it all started, or the science behind it? Today, we will dive deep into the world of eggs and alcohol to uncover their significance and explore alternatives like aquafaba and foaming bitters for those who prefer to avoid eggs.
What Cocktails are made with eggs?
Egg white cocktails pop up time and time again, but they usually tend to be quite similar. That’s because they tend to be used in sours, think Amaretto Sour, Gin Sour, Whiskey Sour, Clover Club, the list goes on. Sours are classed as one of the original families of drinks according to Jerry Thomases 1862 book ‘how to mix drinks’. In this book we get the first glimpse of recipes for sours, and some do contain egg white, but why? To be honest just because there were lots of eggs.
Bartenders were now in their era of creating. Looking for new ways to serve spirits in a more cost-effective way. Back in the 19th century eggs were in abundance and very cheap. Once mixologists and bartenders realised they could use egg whites to lengthen and add a beautiful texture to drinks the rest was history. That was until prohibition hit the U.S. This moment could have been make or break for the egg whites’ seat at the bar but due to the harsh tasting liqueur that was circulating, egg whites got a new job. Toning down the harsh taste of bath tub gin. By time prohibition ended egg whites seemed like a common thing to add to your cup.
What’s the Science Behind Cocktails with Egg Whites?
Egg whites are an emulsifier. Simply meaning they bind things together. It’s easiest to think of them like a glue that attach to all the ingredients and bind them together. If you’ve ever had a cocktail that just tastes ‘wet’ then you’ll know what I mean. Alcohol, lemon and sugar don’t naturally gel well together by themselves. This means some sips of your drink may be sweeter or sourer than the last. Adding in egg whites creates a much more rounded and consistent flavour thanks to it emulsifying properties. Having said that you can’t just through egg whites into every drink in the hope of finding balance.
Another miracle of science that egg whites bless us with are texture. Think about using egg whites in cooking. The first thing that comes to my mind is making meringue. When you whisk the egg whites together quickly, they form a cloud like consistency full of air. This is because of all the protein they have (so a gin sour after the gym may not be a bad idea after all!). This is because the water molecules and the protein molecules isolate themselves from each other. The exact same thing happens in your cocktail shaker. The water and protein isolate, and this leaves you with a creamy foam. This textural change leaves a nicer mouthfeel and an all-round more pleasant drink.
The Cons of Using Egg Whites
Mess
So now you know the benefits egg whites can have in cocktails let look at the downsides. Firstly, egg whites behind the bar can get a little bit messy. Trying to measure out egg whites is never easy as you’ll either have too much or not enough thanks to its gluelike structure. The whites mold together into one entity, and it can be hard to separate them. Some people suggest whisking the eggs very gently before placing them into a bottle. This prevents them holding together so strongly.
Smell
Another downside can be the smell. It is very common to hear the words ‘wet dog’ thrown around when talking about the aroma of sours. Some people are more sensitive to the smell than others, making the use of egg whites a personal preference. You also need to keep an eye on the quality of your egg whites to ensure they don’t go off. One of my managers used to taste test them every morning to make sure they were still fresh. I don’t recommend doing this. Instead, just prepare a small amount each day and discard what you don’t use at the end of your shift. You can buy them ready in milk cartons which do have a longer shelf life, but unless you plan to go through 1 liter every couple of days I wouldn’t bother. I also recommend smelling your egg whites halfway through your shift to make sure the warm temperature doesn’t spoil them.
Dietary Restrictions
The biggest flaw with a cocktail with egg whites is that it is not vegan. With veganism continuing to grow you want to ensure you can create drinks that you can sell to everyone. It’s not just about including everyone but it also means you have more points of sales and a larger demographic to target. There are also people with egg allergies who won’t be able to enjoy these delicious cocktails. If you have a bottle of egg whites in your well, you need to be careful about spillage in case someone is allergic.
Egg White Alternatives
If you have decided that egg whites aren’t for you that absolutely fine. You’ll be joining an ever-growing list of people that have migrated from the traditional egg white to modern alternatives. There are two great egg white alternatives which are both vegan, aquafaba and foaming bitters.
Aquafaba
Not only is it fun to say but it is incredibly easy to use. You just directly swap out your egg whites for aquafaba. You will need to use more to get a nice foam but 20ml per drink is recommended. Aquafaba is a viscous water that is found in cans of cooked chickpeas. It contains less protein than eggs, but it is starchy. It works in the same way as egg whites as an emulsifier and blender. Aquafaba’s ability to trap air creates that lovely foamy texture. If you have a kitchen at work that uses chickpeas then you have access to a nearly unlimited amount of aquafaba without any additional cost. In fact, you’ll save money and reduce waste while switching from an animal product to a plant one. It can be stored in the fridge for 3-4 days and its freezable!
Foaming Bitters
The next alternative is to use a foaming bitter. My favourite to use is Ms. Betters Foaming Bitters. The exact foaming agent in these are unclear but the product is vegan, allergen free and gluten free. You only need to use about 8 drops per drink to replace the egg white meaning a bottle should make 400 drinks! If you are working on a very busy bar, I do think these are the best option. They are also shelf stable meaning you don’t need to put them in the fridge every night and they have a long shelf life. One 4 ounce bottle costs about 25 pounds so that works out to 6p a drink. Not a bad deal. These are also much less messy but dropping or spilling a bottle can be costly.
To conclude
There you have it. This is everything you need to know for a basic understanding about egg whites in cocktails. Now you know what cocktails are made with egg whites and why. The science behind the foam, and some egg white alternatives it’s not your thing or you’re trying to be vegan conscious. If you have any other questions about using egg whites or related to any other cocktail matter leave a comment down below and I’ll get back to you. In the meantime, if you found any of this content useful, please consider subscribing to my mailing list for more content straight to your inbox.
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