> Dear All,
> how do we feel about the use of egg white in cocktails? I know it
> appears in some versions of Sours as well as many New Orleans Fizzes
> but what are our health worries and do we see it as being necessary?
> I know some bartenders over here who will add a dash to many
> cocktails for the foam effect?
> aw
Personally i shy away from the use of any raw eggs in my cocktails due to the
health risks and also the thought is quite off putting to me personally,
However during a previous incarnation as a chef we used pasteurised egg whites
and yolks for use in parfaits and other dishes where the egg wasn't cooked, if
you speak to any good chef they will be able to point you in the right
direction to obtain this sort of thing
hope this helps Pete