What do Egg Whites do?
If you’ve ever seen a cocktail with a white “foam” on top, chances are pretty good that Egg White was used in making the drink. Using Egg Whites in cocktails gives the drink a white foam and a smooth, silky texture.
Egg Whites change the texture and mouthfeel of a drink:
- They add a smooth silkiness
- They add a foamy “head”
Egg whites can help take the “edges” off of unbalanced drinks.
- If a cocktail is too tart, egg whites will take the edge off the tartness.
- Can be overdone – egg white can make cocktails too “muted”
Egg Whites also allow for interesting and creative garnish techniques, from floating flowers, citrus or fruit in the drink to using it as a canvas for art with bitters or stencils.
If you ever find yourself in a situation where you need to create cocktails to pair with food, consider using egg whites to:
- Complement the dish if it is Dairy or a Creamy Soup, etc.
- Contrast the dish if it is a spicy or hot flavor and you’d like to use the drink to balance it out.
When to Use Egg Whites:
Consider using Egg Whites in the following situations:
- You are looking for a way to add richness and body to a drink.
- Your drink is too flavorful or is unbalanced in a “sharp” or sour way.
- You’re interested in floating a garnish on your drink, or imprinting it with a design or stencil.
In contrast, you should probably not use Egg Whites in a drink when:
- Your customer or client is uncomfortable with consuming raw egg
- The drink may sit a while before consumption (and therefore warming)
- The drink has a soft or muted flavor that may become too washed out by the egg white.