Eggs, Dangers and overcoming Virginity
Contributed by on Mar 23, 2015
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We all can relate to the effects of alcohol; the contagious laughter, the lightheadedness, that regretful feeling the following morning… Whatever the results, lets keep this blog clean and please keep it to yourself!
No need to worry, this is not a 1980’s spiel about the “Birds and the Bees”, it is merely an encounter of my first ever Pisco Sour, the Peruvian national cocktail using egg whites.
Are raw eggs to be feared or embraced?!?
Alcohol=Happiness
It was not long ago, during a visit to San Diego, that I managed to get my hands on a bottle of Pisco, not widely available in my neck of the woods.
Feeling excited I rushed back home, got my wife involved and set out to make Peru’s national drink of choice; the renowned Pisco Sour, a delicate sweet and sour concoction containing the Pisco brandy, freshly squeezed lime juice, a touch of simple syrup and as icing on the cake, half a raw egg.
Dry shake, wet shake, drink
After a thorough dry shake, followed by a longer wet shake, I was finally able to taste the citrus flavours and egg-white foam, and I could finally experience it at first-hand to see why people enjoy this delicacy.
Living in a virtual world where Facebook and Instagram is the only-way-to-go to inform people of your daily activities, I excitingly updated my for-the-world-to-see status and happily proclaimed I was a Pisco Sour virgin no more.
Half my virtual friends didn’t respond nor replied to my life changing experience
Unlike some, others barely appreciate fine crafted cocktails; never mind knowing what a Pisco Sour is. Nobody responded, apart from one, a good life-long friend I made during my early cruise career over six years ago.
It was no surprise that this lady responded to my cheer of joy, being my guest she was a tough cookie to please, but normally tequila does the trick! However, her response was not that I was expecting. Instead of the delight that I embraced, she revoltingly inquired
“Is that the recipe with the egg?!? YUCK!!!”
She, being my lifelong peer, didn’t have to say no more: Research needed to be done!!!
Using eggs in cocktails: A fragile debate
After asking around, a lot of people quiver at the thought of eating, never mind drinking raw eggs. The fear factor is apparent and the good ‘ol days of chucking back a dozen raw eggs “Rocky Balboa style” would make many stomachs turn upside down.
But how is this possible that over the last few years the use of raw eggs is frowned upon?!?
The culprit became obvious rather quickly: Salmonella! This notorious bacteria, often associated with raw eggs, grabbed all the headlines during the 90’s.
People who fell ill with Salmonella would suffer severe diarrhoea, abdominal pain and cramps, headache, nausea, vomiting and fever, with the worst cases even resulting in death.Especially the young, elderly and pregnant women were most susceptible.
As a result the classic recipes containing raw eggs fell into a rapid decline and soon faded out to almost non-existent.
A time before Ovaphobia, Alektrophobia and HocusPocus-phobia
Those interested in vintage cocktail recipes, like myself, would rather quickly point out that in the old days, dating back pre-prohibition time, raw eggs were a common ingredient in many old time favourites. 
Classic recipes would include the famed Ramos Gin Fizz, Jerry Thomas’ popular Flips and not to forget the winter warmer Eggnogs, all acquired the use of a raw egg in one form or another, whether using just the egg white or yolk and all.
Story short, the fear of raw eggs and Salmonella were unheard of…
Homemade Eggnog Recipe
But when did it all change? When did we start to get scared in using raw eggs?!?
For starters, the way we breed chickens has changed immensely. Free range chickens are now being replaced by mass breeding as cost has been favoured over quality.
Chickens are being force fed, food genetically modified to increase growth rates and as a result we are left with eggs on steroids.
So does this mean this is the end for using raw egg whites in cocktails?!?
Definitely not! Even though pasteurized egg whites are available, they personally add a dull taste of cardboard to your drink, opposite to adding a flavourful texture to the organic variety. Whilst at work, I consulted a friend, who is our FSSO (Food Safety and Sanitation Officer) and consulted him on advice.
He made a valuable point that reflected on the times we are living in. We need to trace back to the days that consuming raw eggs did not harm imbibers.
One needs to take great care in selecting your eggs;
- Know the source of origin, in other words stay away from the supermarket varieties and go to the smaller sources, directly from the owners or country markets.
- Once the eggs are fresh, they reduce the risk of salmonella and other harmful bacteria growth. But beware; this does not completely eliminate all risks.
- When selecting your eggs, ensure they are fresh and the shell is intact; without cracks and scratches.
For more information check useful article here.
A popular belief
Nonetheless, some people claim that the alcohol in cocktails kills all the harmful bacteria, as does the high sugar content and PH levels of the acidic juices often used.
However, as some truth may be present, the reality is that 99.9% of bartenders cannot control nor ensure that each time they create their favourite cocktail containing egg white does not have the same PH or other factors, nor they have the means to measure this each time. Therefore it is safe to say it is a fable.
What is true about using raw eggs, is that the quantities used in each drink is at such a low amount that it doesn’t oppose any risks, ensuring of course you took great care in selecting eggs and storing the eggs.
So the next time you venture in to a bar or feel daring, I highly recommend trying an egg white based cocktail yourself, and like me, proclaim yourself a Pisco Sour Virgin no-more!
More great recipes:
Classic Cocktails: The Pisco Sour
Discover this timeless Latin classic, whether originated in Peru or Chile, one thing is for sure: It is enjoyed worldwide and loved by many!
S
easonal Favorites: Homemade Eggnog
Whether you enjoy this seasonal favorite during the cold winter months, or are able to find an excuse to indulge this sweet treat at anytime of the year, this Homemade Eggnog recipe will be one you cherish for quite some time!
