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Are raw egg whites in cocktails actually okay to drink?

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Posted 07 Feb 2024

By
Gin Brown

Yep, and they can transfrom your cocktails into silky, frothy goodness. 

Egg whites in cocktails. This idea might elicit an upturned nose or squeamish grimace from some, but eggs have been integral to the cocktail world since its inception, long gracing mixed drinks with their rich, decadent flavours and unique textures. It could be the taste that prompts these responses from some, or maybe it’s just the idea of throwing a raw egg into the mix. But before you dismiss this staple household ingredient as cocktail madness, let’s look at the role of egg whites in cocktails and how they can take them to the next level. 
The magic of egg whites in cocktailsEgg whites, those unassuming components of omelettes and meringues, have a surprising secret – they can transform cocktails into frothy, silky masterpieces due to their incredible thickening and binding abilities. But don’t be intimidated by this raw ingredient: incorporating egg whites into cocktails is simpler than you might think and makes a world of difference in the right drinks.
Are egg whites safe to drink?Worried about nasty bugs lurking in those eggs that could make you ill? Fear not. The risks of consuming egg whites in cocktails are extremely minimal due to modern health and food standards. The bonus is that the alcohol in your cocktail minimises the risk even more. Studies have shown that alcohol’s antibacterial properties significantly reduce the risk of salmonella infection, making egg whites in cocktails a surprisingly safe ingredient. That said, freshness is key when it comes to using egg whites in drinks. Not only does freshness prevent that unpleasant eggy aroma, but it also ensures optimal foam formation – no one wants a lacklustre or stanky drank at cocktail hour.
The science behind the frothWhen egg whites are shaken vigorously, they trap air bubbles, creating a meringue-like texture that adds a luxurious, velvety mouthfeel to cocktails. This transformation is similar to the process behind making famous desserts, like soufflés, bombe alaska and the classic pavlova, where egg whites and sugar are whipped together until stiff peaks are formed. This is the kind of frothy, thick texture that makes much-loved cocktails like the Amaretto Sour, Clover Club and Gin Fizz really sing. 
The dry vs wet shake: shake things up the right way The secret to perfectly frothy cocktails lies in the shaking technique. Dry shaking – meaning when ingredients are shaken without ice – maximises the effect of emulsification and air incorporation into the egg whites for frothier foamy mixtures. This is often followed by wet shaking, where ice is added to chill and dilute the cocktail. Hot tip for those playing at home: a blender will work wonders with just one ice cube added for dilution and maximum foaminess.
What can I use instead of egg whites in cocktails?

If you’re really not keen on egg whites as an ingredient, there are plenty of vegan-friendly alternatives that mimic their frothy texture. Aquafaba (aqua-what-a?) is the liquid leftover from cooked chickpeas (either those you cook yourself, or the liquid you find in the can) that is both simple to find and easy to use. It takes a bit of effort to whip it into a proper froth, so shake hard. Alternatively, a hand or stand mixer will whip your aquafaba into fluffy perfection in just a few minutes. 

Next up, there’s Wonderfoam. Crafted with natural plant-based ingredients, Wonderfoam offers a convenient alternative for whipping up textural tipples and it’s absolutely adored by many a bartender. 

Love a Sour? Here’s a handy trick. Try adding fresh pineapple juice or a few crushed pineapple cubes into the shaker as well. Once you've strained it twice, you’ll find a fruity and egg-free foamy crown. We use this pineapple trick in our Vintage Coco, Pineapple and Coconut Margarita, and Yuzu & Blood Orange Sour recipes.

So, the next time you’re vibing an elegant and delightfully foamy cocktail, reach for those egg whites (or egg-white substitutes) and froth over every silky-smooth sip.

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image credits: Charlie Hawks (photography), Bridget Wald (styling).
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Gin BrownA tinkerer of words and die-hard Champagne devotee, Gin prefers her puns intended and her Vodka Martinis filthy.
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