Eggnog and Other Raw Egg Cocktails

image via Editer

 

Do you gag at the thought of downing a raw egg?
Salmonella scares and Rocky movies have given them a bad name, but there’s a world of raw egg cocktails out there, and one of them, eggnog, has come into its season.

If you’ve never had the pleasure of a well-crafted Pisco Sour or a true eggnog you probably wonder why anyone would bother adding uncooked goo to perfectly good liquor. I’ll tell you why.

Egg whites transform a humdrum cocktail into a frothy showstopper. A brisk workout in a cocktail shaker creates volume, silkiness, and a beautiful foam topping. It’s like a soufflé in a glass. And while egg whites alone are relatively flavorless, shaken together with the other ingredients the egg whites act as an emulsifier melding the separate components into a whole drink that is truly more than the sum of its parts.

While egg whites add a certain je ne sais quoi to cocktails, all texture without discernible taste, whole eggs or egg yolks announce themselves with a vividly eggy flavor. Whole egg cocktails are less soufflé, more flan. They’re rich and dense, creamy even when there’s no added cream. These are not warm weather refreshers, but they taste just right on a cold winter night.

The rumors of their health risks have been greatly exaggerated.
Salmonella is a truly nasty bacterium, but it’s a lot less common than you probably think. The FDA estimates that only 1 of every 20,000 eggs contains the bacteria, so the odds are 99.995% that your eggnog is safe. At this rate a typical egg eater will run into a contaminated egg once every 84 years. Of course some people can’t take a chance even with those odds. Children, the elderly, pregnant and nursing women, and anyone with a weak immune system should look for egg cocktails made with egg substitutes or liquid egg products which are required by law to be pasteurized. And no, the alcohol in cocktails is not going to kill Salmonella.

Now’s the time to try a raw egg drink.
Trendy cocktail revivalists have fervently embraced the raw egg cocktail in both old-timey drinks and new mixologist concoctions. And from now through New Years Day you’ll probably come across some eggnog somewhere.

Chow has a nice round-up of old and new raw egg cocktail recipes, including their unspeakably decadent and boozy eggnog.

Who’d have thought—I came across not one but two blogs dedicated to eggnog: the photos and recipes Eggnog Blogand the all-things-eggnog Eggnogaholic with eggnog-themed cartoons, shopping, jokes, and poetry.

 

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