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8 Excellent Egg Cocktails

8 Excellent Egg Cocktails

From sours to fizzes, recipes for eight egg-centric cocktails

With Easter coming up this Sunday, chances are your fridge is stocked with holiday staples — eggs being chief among them. But before you go hard-boiling and decorating the whole lot, make sure to reserve a few for making a Sunday brunch tipple. You know, for the 21-plus crowd who prefers to keep the Easter egg hunt contained to the bottom of the cocktail glass.

According to author William Grimes, the use of eggs in drinks dates back to around 1690, when Flips were introduced (though these typically used beer as a base, and mixed strong rum and sugar). Eventually, beer was phased out from the recipe — today's American bar guidelines stipulate one should include a spirit, egg, sugar, and spice — and variations now exist featuring everything from whiskey and brandy to gin and vodka.

While a Flip calls for a whole egg, more popular are those cocktails which use only the whites — an instrumental ingredient for creating stable, frothy foams. Indeed, that thick foam cap is a signature characteristic of such cocktails as the iconic Ramos Gin Fizz or the Pisco Sour.

For those home-bartenders who find working with eggs a tad intimidating, the master cocktail mixers behind Houston's Anvil Bar & Refuge have a whole post dedicated to the subject on their blog. In it they offer helpful suggestions like "don't blend the drink with ice," and words of encouragement, "Don't quit early. Egg cocktails require a ton of shaking."

Click here for the 8 Excellent Egg Cocktails Slideshow.

8 Ways to Make Better Scrambled Eggs

Scrambled eggs, as a concept, are very straightforward, but there are endless ways you can tweak them to manipulate their flavor and consistency. I do not claim to know them all ( I just said, they are endless), b ut I do have a few favorites I turn to time and again —for both fluffy and creamy scrambles—and I’d love to share them with you now.

Claire is the Senior Food Editor for Lifehacker and a noted duck fat enthusiast. She lives in Portland, Oregon with a slightly hostile cat.

Cocktail 101: How to Use Eggs in Cocktails, Part 1

You ever flip for a fizz? Are you sweet on sours? Eggnog aside, the cocktail world has three classes of drinks that traditionally call for the use of eggs, used either whole or in part.

This week and next, we'll look at how to use eggs in cocktail making. We'll start, today, with a look at egg safety and the dreaded salmonella. Next week, we'll consider specific classes of eggy cocktails: the flip (which uses a whole egg), the fizz (which can use whites, yolks, or both) and the sour (which can, but doesn't always, use an egg white).

But first, let's make sure our eggs are safe and germ-free. I'm devoting a fair amount of time and space to this topic because it seems to arise fairly often. Even large-city health departments find themselves confused about egg safety, so it's natural that consumers are unclear on the subject as well.

What Is Salmonella?

Salmonella is in the headlines again this week, thanks to an outbreak in ground turkey. Salmonella poisoning is caused by bacteria that infect meat, dairy products, vegetables, and other foodstuffs. Because we're interested in cocktails here, we'll forget the turkey and all the other stuff and focus on eggs.

How does salmonella enter an egg, and why does that matter to the home or professional bartender? I think it's important to understand the basic science, so that you know the risks and how to prevent them becoming a problem.

Salmonella can get into an egg two ways, according to Discovery News: first, an infected hen can deposit it into the egg's sac as the egg is forming. In this case, the bacteria is inside the egg itself, but at very low levels—usually about two to five bacteria per egg. In contrast, Discovery News reports, it takes about 100 bacteria to make a person sick. But this doesn't mean the egg will still be safe when you consume it, as I'll explain in a bit.

The other way an egg can become infected is through pores in the shell. If an egg encounters salmonella bacteria at any point in processing, the bacteria can enter the egg through the shell.

Once the bacteria's in the egg, it resides mainly in the white, where it doesn't find enough nutrients to thrive. In older eggs, though, the yolk membrane weakens, allowing the bacteria inside the yolk, where it can find loads of stuff to snack on, especially if the egg is stored at warm temperatures.

What's the Risk? Numbers, Please!

An egg with only two to five bacteria is, as noted, perfectly safe for most people (more on who's susceptible in a bit). But if you leave an egg at room temperature, you increase the risk that the bacteria inside the egg will multiply to unsafe levels. A raw egg yolk provides a perfect growth medium for bacteria: a moist environment and a Vegas buffet of nutrients. And, unless the egg is kept cool from hen to table, it provides a compact and warm environment for micro-critters. The longer an egg sits before you use it, the more time that bacteria have to thrive. So to ensure safety, farmers, processors, and consumers need to keep eggs cool and fresh.

Before you light up the comments, I realize that the French and other alien lifeforms store eggs at room temperature as a matter of course. I'm not saying the risk is high that bacteria will multiply to unsafe levels in room-temp eggs. I just mean to say that if you choose to reduce the risk, you might want to refrigerate your eggs until you're ready for them.

In fact, the American Egg Board (AEB) estimates that on average, only one in every 20,000 eggs might be infected. Now, the AEB represents the interests of egg producers, so it's in their interest to promote the idea that eggs are healthy and safe. It's up to you to determine how skeptical you might want to be of those numbers, but generally speaking, I think it's safe to say, the odds are against you getting sick from raw eggs.

Purchasing Eggs

One of the first things you hear when people talk about egg safety: "I get organic, free-range eggs at my local farmers' market, so I know they're safe." Is that true? You should still use your brain and your eyes when buying them:

  • Look for clean eggs that show no signs of dirt or (ICK) feces.
  • Choose unbroken or uncracked eggs.
  • Ask whether the eggs were washed or disinfected before being placed in cartons.

I can't find any indication that food scientists have specifically compared the safety of farmers market, free-range, or organic eggs to that of industrially processed eggs, but salmonella can infect any hen anywhere, whether on an industrial farm or in a backyard coop. And because chickens don't actually show outward signs of infection, you have no way of knowing whether a hen is producing infected eggs.

The biggest advantage to buying from the farmers' market is not that the hens are necessarily any healthier. (They may well be I just can't find the science to demonstrate it. If any of you readers can, you're welcome to post links in the comments.) Instead, the biggest advantage is that farmers' market eggs are usually much fresher, often anywhere from one day to one week old. Eggs from large farms can be several weeks old before they reach your supermarket.

Remember what I said earlier: The longer an egg sits before you use it, the more time that bacteria have to thrive. The corollary: The fresher an egg, the safer it's likely to be.

Storing Eggs Safely

The only real question about egg storage is whether to refrigerate your eggs. I'm going to err on the side of caution and urge you to stash them in a very cold part of your fridge as soon as you get them home.

Also, make sure you keep them from cracking before you're ready to use them.

Finally, if you want to take the extra precaution, you can wash them yourself before storing them. Michele Jay-Russell, a food safety specialist at the Western Institute for Food Safety and Security at UC Davis, told the LA Times last year that backyard eggs should be washed in water between 90o and 120o F, dried immediately, and stored in the fridge. The warm water, she says, expands the egg's contents and thus keeps dirt from entering through the shell's pores.

I never wash eggs, and I doubt you do either, but if you choose to, this might be the best way.

Serving Eggs Safely

First, wash your grubby hands. It should go without saying, but I'll say it anyway: Your eggs may be perfectly fine, but if you're carrying around germs on your hands, and those then make it into your cocktail, you're a dope.

For that matter, make sure any surfaces or utensils that will make contact with your eggs are also clean. This includes cocktail shakers, glassware, cutting boards, strainers, and measuring cups or jiggers.

Don't count on the booze to sterilize the eggs. A 1999 paper in the journal Clinical Microbiology Reviews examined the use of antiseptics and disinfectants in hospital and health-care settings. The paper's author studied the use of alcohol-based antimicrobial agents—including ethyl alcohol (which is the type we drink). He reports that, "[g]enerally, the antimicrobial activity of alcohols is significantly lower at concentrations below 50% and is optimal in the 60 to 90% range."

So, in order for an eggy cocktail to be self-sterilizing, the entire contents of your shaker—spirits, liqueurs, juices, eggs, and all—would have to combine to form a liquid in that 60 to 90% range. In other words, you'd be looking a cocktail of somewhere near 120 to 180 proof. Not likely to happen.

But what about citrus juice? Many of the drinks that use eggs also employ citrus (more on that next week), so won't the acids in citrus juice inhibit the bacteria? Unclear. Scientists have studied the use of citrus to inhibit Salmonella in egg-based sauces and dressing and shellfish. They achieved some success, but in the case of sauces, they also either applied heat or left the citrus juice in contact with a beaten egg for 10 minutes (neither of which is practical for cocktail making).

Don't just take my word for it, though. When Audrey Saunders, of Pegu Club, was battling New York's health inspectors over her use of eggs in cocktails, the New York Times sought out Dave Arnold, director of culinary technology at the French Culinary Institute in Manhattan, on the subject. Here's what he had to say:

Neither alcohol nor acidity kill salmonella right away. Even if you make mayonnaise with raw eggs and let it sit around long enough, the salmonella will die eventually—but not instantly. And the problem with drinks is that people consume them right away.

High-volume cocktail bars that use eggs generally buy them fresh daily from nearby farms and use them immediately, and that's my advice to you. Buy them fresh, use them quickly, and don't assume that booze or citrus will kill the bugs that might lurk inside.

Danger! Raw Eggs! Stay Away!

Who should stay away from consuming raw eggs in cocktails? Two groups include the very same people who should probably stay away from cocktails that don't have eggs in them: children and pregnant women. (Some would add nursing mothers to that list.)

Otherwise, the immune-compromised and the very elderly need to be wary of eggy cocktails. Everyone else, generally speaking, should be fine.

Mon Ami Louis

One last thing. If you're still squicked out by the idea of using raw eggs in cocktails, you have another option: pasteurized eggs. These eggs can be consumed raw with no fear of illness. However, many bartenders and chefs find them somewhat lacking in flavor when compared to raw eggs. Audrey Saunders, interviewed in the New York Times, said, "Pasteurized eggs impart this really funky wet-diaper nose."

Snooze! Give Me the Lowdown!

I know this has all been a little tldr, so here are my tips for using raw eggs in cocktails:

Everything You Need to Know About RumChata + Our Favorite RumChata Drinks

A re you familiar with RumChata? This cream liqueur is the latest darling of the cocktail world and for good reason: It's a little bit spicy, a little bit sweet and whole lot of tasty. We know you love Bailey's Irish Cream (and of course, we've shared how you can make your own version), so we're introducing you to what is sure to be a new favorite with our list of RumChata drinks.

RumChata is a blend of Caribbean rum, real dairy cream, cinnamon and vanilla. Made in Wisconsin, it first appeared in 2009 and quickly gained popularity. The beverage is inspired by horchata, a traditional Spanish and Mexican drink. Although it looks like milk and contains cream, you don't have to refrigerate RumChata (according to the company, the alcohol acts as a preservative). The liqueur has 13.75% ABV, which is just a little less than Bailey's 17%.

You can use RumChata in any cocktail recipe where you would use Bailey's or any other cream liqueur. You can use it for more than alcoholic drinks, too. RumChata tastes great simply poured over ice cream or added to baked goods (trust us, try it in brownies).

Here are 30 of our favorite RumChata drink recipes.

Whiskey: from a special to a sour

2 shots bourbon whiskey
½ shot freshly squeezed lemon
¼ shot maple syrup

Shake all ingredients with ice and strain into ice-filled glass. Garnish with lemon zest twist.

Flying Scotsman

2 shots Scotch whisky
2 shots sweet vermouth
¼ shot sugar syrup
3 dashes Angostura bitters

Stir all ingredients with ice and strain into ice-filled glass.

2 tsp runny honey
2 shots bourbon whiskey
1 fresh passionfruit
1 shot freshly squeezed lemon
½ shot pomegranate syrup
½ fresh egg white

Stir honey and bourbon in shaker add fruit, other ingredients, shake. Top with passion fruit.

2 shots bourbon whiskey
1 shot freshly squeezed grapefruit
¼ shot pomegranate juice

Shake all ingredients with ice and fine strain into chilled glass. Garnish with a lemon twist.

Polly's special

1¾ shots whisky
1 shot freshly squeezed grapefruit
1 shot Grand Marnier
¼ shot sugar syrup
Shake all ingredients with ice and fine strain into chilled glass. Garnish with grapefruit wedge.


2 tsp runny honey
2 shots whisky
½ shot Cointreau triple sec
½ shot apricot brandy
1 shot pressed pineapple juice
½ shot freshly lemon juice

Stir honey with whisky. Add other ingredients. Shake with ice, strain. Garnish with pineapple.

Celtic Margarita

2 shots whisky
1 shot Cointreau triple sec
1 shot freshly squeezed lemon

Shake all ingredients with ice and fine strain into chilled glass. Serve with a salt rim and lemon wedge.

Colonel Collins

2 shots bourbon whiskey
1 shot freshly squeezed lemon
½ shot sugar syrup
soda water

Shake first 3 ingredients with ice and strain into ice-filled glass. Top with soda. Serve with straws. Garnish with orange slice and cherry on a stick.

1 shot bourbon whiskey
1 shot Cointreau triple sec
1 shot freshly squeezed lemon
½ fresh egg white

Shake all ingredients with ice and strain into ice-filled glass. Serve with lemon zest twist.

9 Easy Tips And Tricks to Cook the Perfect Omelette


If you have eggs in stock, you don't have to worry because you can whip up a delicious meal in minutes.

Tips to make a great omelette

1.Choose your eggs with caution: Make sure the eggs you pick are at room temperature before cooking. When you take the egg out of the refrigerator to whip yourself a good omelette, keep them aside for a while. Cold eggs take longer to set and this may result in overcooking.

2. For the fluffy goodness: To obtain a fluffy texture, add small small amount of milk or cream, and see your omelette fluff up in all its glory.

3. Beat them right: Beat the eggs well until no more flecks of white can be seen. It should be frothy and light.

4. Know when to pour your egg batter: Melt the butter before adding the eggs to the pan. When the bubbles (arising out of heated butter or oil) tend to die down, add eggs. For a more rich texture and taste, butter is always preferred.

5. Take note of the colour: You have to be very careful while cooking eggs as they are delicate. At one moment you have a fluffy and cream omelette and if you don't pay attention it may turn brown and charred. The bottom of the omelette should not be brown but light yellowish or cream-coloured.

6. Toppings: Add the toppings once the egg has set in well and scatter them before folding.

7. Use a small non-stick pan for best results: Non-stick pans are the best for cooking omelettes. Cook them on medium heat. Also, keep the size of the pan in mind before starting. If the pan is too big, the omelette will cook too quickly and if it is too small it may cook only on the outside with a runny center. If you are using a small frying pan try not to use more than two eggs for each omelette.

8. How to perfectly place the omelette without breaking: Shake the pan gently to loosen any egg or filling from edge, then slide the omelet to edge of skillet. Holding the skillet above the plate, tip it so that omelette slides off onto the plate.

9. Choose your ingredients wisely: Try not to include too many ingredients as this will make the omelette hard to fold. Cheese, herbs, tomatoes, onions, mushrooms, bacon and sausages are some of the most favoured ingredients used for toppings.

Onions, mushrooms, bacon and sausages are some of the most favoured ingredients used for toppings

Master the art of making the perfect omelette with these quick tips and play around with new flavours, seasonings, toppings and stuffing. Happy experimenting!

About Sushmita Sengupta Sharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.

Morning Glory Fizz

  • 2 oz. scotch
  • 0.75 oz. lemon juice
  • 0.75 oz. simple syrup
  • 1 egg white
  • 2-3 dashes (about a teaspoon) of absinthe
  • About 3 oz. of soda water

Add all ingredients, except for the soda water, to a cocktail tin. Seal tightly and &ldquodry&rdquo shake, without ice, for 5 to 8 seconds, in order to whip the egg white. Add ice, reseal and shake well for 10 to 12 seconds. Strain off the ice into a tall glass without ice, add the soda, garnish with a lemon peel or orange peel.


Photo: courtesy Compass Box

Scotch: While this (somewhat shockingly) isn&rsquot bad with a smoky scotch, not even with a monster like Laphroig, the Morning Glory Fizz really shines with the malty, more honeyed, unsmoked style. A mild single malt from the Highlands or Speyside would be a great but expensive choice. The blended giants like Dewars and Chivas would great, as, honestly, does the lighter Irish Whiskey. If I could pick anything, though, it would be richer blends or blended malts: You can&rsquot go wrong with something like Monkey Shoulder or Compass Box&rsquos Great King Street Artist&rsquos Blend, the smoother, richer, unsmoked and inexpensive side of scotch whiskey.

Lemon Juice: Fresh, as always. Originally, Johnson&rsquos 1882 recipe called for both lemon and lime juice. Ignore that: Lime&rsquos malic finish is too tart and threatens to derail the whole project. Use lemon.

Simple Syrup: Literally the simplest syrup. It&rsquos equal parts, white sugar and water, and stir until the sugar is dissolved. Using hot water will make the sugar dissolve faster, but it&rsquos in no way necessary. It&rsquoll last a month in the fridge&mdashtoss when it gets carbonated (fermenting) or cloudy (molding).

Egg Whites: The odds of contracting salmonella from raw egg white in America are very low, 1 in 20,000, and those data are decades old and have likely shrunk further still. That being said, if you are immunocompromised or extra worried, use in-shell pasteurized eggs. If all you have is a carton of pre-cracked, pre-separated, pasteurized egg whites, make something else, a gin fizz maybe. And if you don&rsquot eat eggs, a vegan alternative is Aquafaba, the thick liquid that comes in a can of chickpeas, which functions almost identically to egg whites in cocktails.

Absinthe: different bottlings of absinthe can vary wildly in character, but they&rsquoll always be above 50 percent alcohol and taste heavily of licorice (if you really don&rsquot like licorice, which seems to be 50 percent of the population, go ahead and skip the absinthe. It&rsquos not necessary for the magic). If I could point you in a single direction it would be to a French-style absinthe like Pernod, St. George, Grand Absente or the like (they&rsquoll be green), but if you already have a bottle of something different, just use that. Just a couple dashes, not too much. It&rsquos just here for spice.

Garnish: If you like licorice as a flavor, garnish with an orange peel. It may just be me, but I find orange highlights the fennel-like character of the absinthe. If you don&rsquot love it, garnish with a lemon peel, or nothing at all.

Every week bartender Jason O’Bryan mixes his up his favorite drinks for you. Check out his past cocktail recipes.

San Francisco


Location: 3198 16th Street, San Francisco, CA
Bartender: Danny Louie
Cocktail: BK ($12) with shiso-infused Beefeater gin, matcha and lime.
Bartender Danny Louie likes to create drinks inspired by his employees. His matcha cocktail, the BK, is an ode to Chino bartender Brett Katusuyama. "He's Japanese and a very relaxed kinda guy. So, matcha is high in theanine, an amino acid that promotes relaxation," says Louie. The drink itself starts off refreshing and herbal, then finishes savory with the matcha green tea. Think: a more complex Gimlet.

5. Zapatero

Mezcal and bourbon become fast friends, joined by orgeat and Angostura and Aztec chocolate bitters, in this riff on an Old Fashioned from California bartender Jeremy Lake. A festive garnish of an orange twist, a cranberry and grated cinnamon adds flair to the drink.

3. Ward 8

Legend holds that the Ward 8 cocktail was created to honor the election of Martin Lomasney, a powerful Massachusetts political figure first elected at the turn of the 20th Century. The drink was popular in the 1920s because it featured rye whiskey of dubious quality masked by sweet grenadine and orange juice. Of course, since Prohibition is over, you can use a quality rye whiskey in this cocktail. Serves one.


  • Ice
  • 2 ounces rye whiskey
  • 3/4 ounce fresh squeezed lemon juice
  • 3/4 ounce fresh squeezed orange juice
  • 3/4 teaspoon grenadine
  • Seltzer


  1. In a shaker, combine the whiskey, lemon juice, orange juice, and grenadine with ice.
  2. Strain into a chilled Collins glass half full of ice.
  3. Fill the glass with seltzer.

Ward 8 is not served garnished.

Watch the video: Домашний соус из томатов для Барбекю. (January 2022).