The Egg and You

Tips for making egg cocktails.

1. To be extra cautious, wipe the outside of the egg, which can contain pathogens, with rubbing alcohol, or wash it with soap and water.

2. Use eggs that are as fresh as possible. The whites of older eggs don’t foam as well, nor do store-bought, pasteurized egg whites.

3. To separate the white from the yolk, try this: Turn your cocktail strainer upside down over the mixing glass (the spring should be facing up) and crack the egg on top of that. Roll it around until the white slips down into the glass; the yolk will remain on top. Discard the yolk (unless you’re making eggnog).

4. For a better foam, remove the spring from your strainer and put it into the cocktail mixture before adding the ice. Seal the shaker, and shake vigorously with the spring for about 15 to 20 seconds. Then remove the spring and replace it on the strainer, add ice to the shaker, shake cocktail again and strain it into the glass.

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