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.

Texture:

Egg Whites change the texture and mouthfeel of a drink:

• They add a smooth silkiness
• They add a foamy “head”

Balance:

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”

Presentation:

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.

Food Pairing:

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.