How to Use Egg in a Cocktail

Eggs are used in cocktails to add texture and mouth feel to a cocktail. They are easy to incorporate if you follow these simple steps.


Garretto 14 May 2009
12:50 pm

Allright Jamie!! First time the Maestro of one of these demos tastes the drink!
Hess should enjoy one of his creations too.

blair frodelius 14 May 2009
1:43 pm


Is there any benefit to using organic eggs vs. non-organic?  How about the size of the egg: small, medium, large or extra large per cocktail?  Lastly if using the whole egg (as in a Royal Fizz) do you need to do any additional shaking to make sure the yolk is properly dispersed?

Thanks again for another practical lesson!


Berkana 14 May 2009
2:37 pm

I would like to add one additional recommendation that I think would benefit any drink with egg in it:

Use chopsticks or tweezers to remove the white bouncy knot-of-umbilical-chord that is attached to the yoke (the technical term for that thing is the chalaza) before blending or shaking the drink. It sometimes comes loose when separating the egg, and no matter how much you shake or blend, it never incorporates well into the drink. The typical hawthorne strainer/coil strainer does not strain out the chalaza from an already mixed drink, and it certainly is not pleasant to accidentally sip a chunk of chalaza into your mouth when trying to enjoy a cocktail.

Berkana 14 May 2009
2:41 pm

@blair frodelius:

Virtually all of the difference between organic and conventional eggs is in the yoke, not the egg white. Although I have not tested this myself, as far as I understand, the egg yoke is identical between organic and non-organic eggs.

Also, if you’re making a drink with a whole egg, as I mentioned before, something I recommend is to remove the chalaza from the egg, since no amount of shaking or blending will incorporate it into the drink.

Berkana 14 May 2009
2:47 pm


I know that eggs of differing freshness and grade have differing egg white and yoke firmness, with the highest grade and freshest eggs giving the firmest egg parts. For example, eggs served sunny side up ought to be AA and very fresh, whereas the difference between AA, A, and B is negligible when the eggs are used in pancakes or scrambled.  How does this impact the taste and mouthfeel of a drink? Do softer egg whites incorporate or foam better than firm egg whites? It would seem to me that a very firm fresh AA egg would not incorporate as well nor make as smooth a drink as a grade B egg or one whose egg white has softened for a few days, but I have not tested this myself.

Berkana 14 May 2009
2:49 pm

Let me correct my prior post about the difference between organic and non-organic eggs: I meant that the *egg white* is identical between organic and non-organic eggs, not the yoke. Organic egg yokes usually look and taste different from non-organic egg yokes.

Kimberly Patton-Bragg 15 May 2009
7:15 am

Another technique I’ve found to be helpful if you don’t have a cappuccino frother (boy would that have put a bunch of “Shaker Boys” out of business) is to take the spring of the Hawthorne strainer and place that in the shaker for the dry shake. A little gauche, but it works.

Kimberly Patton-Bragg 15 May 2009
10:51 am

I use jams and marmalades as well on occasion. Great, another tool for me to get. Arg.

Blake 17 May 2009
6:36 pm

Whether or not organic vs non actually provide a difference, to me is a moot point. I personally will only serve raw eggs that have been pasture raised, preferably where I have seen their living conditions. The disease rates that are in confined feeding lot operations are atrocious. Even looking at the vids the industry puts out, it’s pretty gross. Sorry to high jack the thread, but I really do feel that pasturing is the most important measure of good eggs (and the nutrition bares this out.

By the way, Jamie, what spirit are you adding there? Just curious.

Garretto 19 May 2009
12:23 pm

Wow! All I don’t know about eggs now is the old question “who came first?”
Care to field that one, Berkana?
I kid, Berkana and hope I haven’t inadvertently egged him on.
If you haven’t had a whiskey sour with a whole eggwhite (I used a AA, white and oval egg, not sure of it’s nesty dig’s vibe, or if it’s mother was a loving one) you haven’t enjoyed a WS at it’s most luscious. Couldn’t happen without the dry-shake as Jamie illustrated so well. See this:
Chris McMillian does a beauty whiskey sour.

Oh, just realized I confused my eggs with my battery purchase. Not sure on the “A” count now, better go make another.

Berkana 19 May 2009
4:55 pm


Believe it or not, the egg came first. Chickens were domesticated from wild grouse, which have lain eggs long before chickens existed . Thus, I can say with confidence that the egg came first. ^_~

Garretto 20 May 2009
7:22 am

Great answer and you’ve just cured my alektorophobia! For who could fear a decedent of
The Famous Grouse!
Whisky to ya!

Ben 21 May 2009
9:07 am

So when I shake a drink, I like to double-strain so that there aren’t ice chips in the drink. You have to shake an egg drink, but it seems that double-straining wouldn’t work very well, given the texture of the drink. Is there any way around this, or do you just have to live with ice shards?

JohnTheBastard 3 Jun 2009
8:19 am

Morgenthaler is snickering.

Ginty 8 Apr 2011
1:42 pm

I have to ask as well, I double strain with an egg drink?  It seems to spoil the foam effect in the glass.  But double straining would take care of the chalaza problem that Berkana was talking about.

Any thoughts?

Coco 13 Apr 2012
4:23 am

Just some note: eggs that had not been cooked or pasteurized could have a bacteria called salmonella, that makes you sick like when you eat something that was in a suspicious state of freshness.

-Is better to use PASTEURIZED EGG WHITES, more used in cooking and usually comes in a brick.

-If you still use FRESH EGGS, make sure they are very fresh, and stored in fridge, don’t play with the egg shell to separate the white from the yolk as the shell is the principal carrier or the bacteria.
Better: brake the egg in a shot glass with a good technique (trying to separate the two halfs quickly) and strain the white with a fork, the fork will also retain the famous chalaza (mentioned in previous comments) 95% of the time.

Robert Hess 13 Apr 2012
9:18 am

Your point is well taken, but it is important to note that raw eggs “could” contain salmonella. And as we have seen in recent years, so “could” spinach, bean sprouts, and various other products.

Scientists estimate that, on average across the U.S., only 1 of every 20,000 eggs MIGHT contain the bacteria. So, the likelihood that an egg might contain salmonella is extremely small – 0.005% (five one-thousandths of one percent). At this rate, if you’re an average consumer, you might encounter a contaminated egg once every 84 years.

Pasturized eggs will almost eliminate all possibilities of salmonella (short of poor handling after production, and some evidence has been found that pastuization can impart a false sense of security which will cause people to not be as careful with product safety). However pasturization also affects the product as well, and most craft bartenders feel that it is not as good of a result as fresh. And if you do want to use pasturized egg whites, it is preferable to use ones that come unfrozen (ie. not in a brick), since freezing also affects the desired qualities in the whites.

This is not to say that we should be cavalier about our use of raw egg whites, or that we should not be aware of the issues and think carefully about our choices. If we are using raw eggs (or raw meat, or other items which might be a source of concern), it is important to make sure that we make note of this on our menus so that the consumer is well informed. In some jurisdictions it is also required to verbally warn the customer about these issues when they order.


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