Pisco Sour traditionally includes raw egg white as one of its ingredients. This is an essential component that gives the drink its unique texture and frothy appearance. However, due to concerns about food safety and the risk of salmonella contamination in raw eggs, some establishments have opted to use pasteurized egg whites instead.
Pasteurization is a process that involves heating the egg whites to a specific temperature to kill any harmful bacteria, including salmonella. This ensures that the egg whites are safe to consume, even in their raw form. Using pasteurized egg whites eliminates the need to discard unused portions, as they have a longer shelf life compared to their raw counterparts.
However, many bars, pubs, and restaurants still prefer to use raw egg whites when preparing Pisco Sour. This is because the pasteurization process can alter the texture and taste of the drink. Raw egg whites create a thicker and more velvety consistency, which is highly desired in a traditional Pisco Sour. Additionally, the raw egg whites contribute to the overall flavor profile of the drink, adding a subtle richness and creaminess.
While the risk of salmonella contamination in eggs is relatively low, it is not completely eliminated. This is why establishments that choose to use raw egg whites must take proper precautions to ensure food safety. This includes sourcing eggs from reputable suppliers, practicing good hygiene and sanitation, and storing the eggs at the appropriate temperature.
As a sommelier and brewer, I have encountered various establishments that have made the decision to use raw egg whites in their Pisco Sour. Some argue that it is the authentic way of preparing the drink and that the risk of contamination is minimal if proper food safety protocols are followed. Others prefer the convenience and extended shelf life provided by pasteurized egg whites.
Ultimately, the choice between raw or pasteurized egg whites in Pisco Sour comes down to personal preference and the level of risk that a particular establishment is willing to take. Both options have their merits, and it is up to the bartender or mixologist to decide which method best aligns with their desired outcome and food safety practices.