There are indeed alcoholic drinks that include raw egg as an ingredient. These drinks are often referred to as “egg cocktails” or “flip cocktails.” While the idea of consuming raw egg may raise concerns about food safety, it is important to understand the potential risks and how they can be mitigated.
One popular example of an alcoholic drink with raw egg is the classic Whiskey Sour. Traditionally, this cocktail is made with whiskey, lemon juice, sugar, and a raw egg white. The egg white is shaken vigorously with the other ingredients to create a frothy texture and a silky mouthfeel. The use of egg white in cocktails dates back centuries and adds a unique element to the drink.
Another well-known example is the famous Pisco Sour, a traditional Peruvian cocktail. This delightful drink combines pisco (a grape brandy), lime juice, simple syrup, and egg white. The egg white in the Pisco Sour adds a velvety texture and a foamy head to the drink.
The addition of raw egg in these cocktails may raise concerns about the risk of foodborne illness, particularly due to the presence of Salmonella bacteria in eggs. However, it is essential to note that the risk of contracting Salmonella from consuming raw eggs is relatively low. In the United States, for instance, the USDA estimates that only about 1 in 20,000 eggs is contaminated with Salmonella.
Furthermore, the alcohol content in these cocktails can help reduce the risk of bacterial contamination. The ethanol in alcoholic beverages has antimicrobial properties that can inhibit the growth of bacteria, including Salmonella. Additionally, the acidic nature of many cocktail ingredients, such as citrus juice, can further lower the risk of bacterial growth.
To further minimize the potential risks associated with consuming raw eggs in cocktails, it is crucial to use fresh, high-quality eggs from a reputable source. Eggs should be properly stored, refrigerated, and checked for any signs of damage or spoilage. It is also recommended to use pasteurized eggs, which have been treated to kill any potential bacteria, although this may alter the texture slightly.
Bartenders and mixologists who work with raw eggs should also follow proper food handling and hygiene practices. This includes using clean equipment, washing hands thoroughly, and ensuring that all surfaces are sanitized. It is important to note that these practices should be followed not only when working with raw eggs but also when handling any other food or beverage ingredients.
While the idea of consuming raw egg in cocktails may initially raise concerns about food safety, the risks can be minimized by using fresh, high-quality eggs, following proper food handling practices, and understanding that the alcohol content in the drink can help reduce bacterial growth. As with any food or beverage, it is important to exercise caution and make informed choices based on personal preferences and risk tolerance.