Q&A: Is It Okay to Use Raw Eggs in Cocktails?

So sometimes you spot a cocktail on the bar menu that looks delightful! But wait, there’s raw egg in it? Is that safe? Can you drink it? We hear your concerns and we’re here to answer your questions. Because you should drink what you want without worry, it is called happy hour after all.

Why do people use raw eggs?

For so many reasons! Raw eggs can make cocktails silky and rich and when shaken top off cocktails with a nice frothy foam. There are four types of cocktails that use raw eggs: nogs and flips and sours and fizzes. Nogs and flips use the whole egg and generally use milk or cream (like eggnog). Sours are made mostly with citrus and a fizz is like a sour but is usually topped off with soda. (They can also be made without egg whites).  [pagebreak]

What’s the concern?

If you’re staying away from raw eggs, you’re probably worried about salmonella. So here’s the deal. Salmonella poisoning is caused by bacteria in raw meat, dairy, veggies, and foods. Though eggs are protected by shells, salmonella can still get in: the hen can pass along salmonella or bacteria can get in through spores in the shell.

Usually, there’s not enough bacteria in an egg to make a healthy person sick… unless. Keeping eggs at room temperature (though it is common practice in some countries) can increase bacteria growth and make virtually non-existent levels of salmonella increase. In general though, stats from egg related salmonella sickness are pretty low.

Of course, there are two groups of people who should stay away from raw eggs because they’re more susceptible to serious salmonella illness but… they won’t be drinking anyway. We’re talking kids and pregnant women. [pagebreak]

How do I get good eggs?

First, the more fresh an egg is, the safer it’s likely to be. So if you can get eggs from a farmer’s market or CSA (they’re usually only up to a week old versus weeks old), that’s a good start.

Next, make sure to inspect them. You want clean eggs with no dirt (or other unappetizing particles) and eggs that aren’t broken or cracked. And if you can, ask if they were washed or disinfected.

Then, as soon as you get them home, stash them in the coldest part of your fridge. And if you want to go the extra mile, you can wash them in hot water, dry them well, and then store.

How do I use raw eggs safely?

There are a few things you can do to further minimize risk. Wash your hands, cocktail shakers, glassware, strainers, jiggers, really anything that’s coming into contact with the eggs. That should do it.

Also, since we mentioned that salmonella can sit on the egg shell, if you’re separating the yolk and white, you probably don’t want to use the half shells to pass the egg back and forth (a common technique). Instead, use an egg separator or crack the egg into bowl and scoop out the yolk. [pagebreak]

Doesn’t alcohol or citrus kill bacteria anyway?

No, not exactly. In order to form a “sterile” liquid, the entire cocktail has to be between 60 and 90 percent alcohol. That works out to a 120 to 180 proof drink – something you’re unlikely to make (and definitely won’t enjoy).

The science on citrus is a little unclear. Yes, you can use it ceviche, for example, but in that case you’re letting something sit in citrus for a prolonged period of time. So no, citrus probably won’t have a huge effect here.

What about pasteurized eggs?

You can consume pasteurized eggs without fear or worry! But some say that pasteurized eggs taste and smell a little funky – so it’s about personal preference. 

So go forth and shake up a pisco sour. You’ll be totally fine.