Egg In Alcohol: Safe Or Not?

Raw eggs have been used in cocktails for hundreds of years, with egg whites imparting a silky, frothy texture and whole eggs making for decidedly indulgent drinks. However, the question of whether it is safe to consume them remains a concern. The popular belief that alcohol or lemon or lime juice in a cocktail would instantly kill salmonella bacteria is not quite true. While the risk of an egg being contaminated with salmonella bacteria is very low, it is still recommended that eggs be properly cooked or pasteurized before being added to cocktails.

Raw eggs have been used in cocktails for centuries

However, raw eggs in cocktails are not recommended by the US government and egg safety websites. The US FDA advises that raw eggs should be treated to destroy Salmonella, by pasteurization or another approved method. The popular belief that either the alcohol or lemon or lime juice in a cocktail would instantly kill salmonella bacteria is not quite true. Salmonella in eggs may be comparatively rare these days, but it is impossible to guarantee the safety of any drink containing raw egg.

Bartenders have come up with a variety of techniques to create foam in egg-based cocktails, such as the "`dry shake", which involves shaking all the ingredients without ice to create a foam without the dilution of ice, and then chilling the drink with ice before straining.

If you’re too scared to add raw egg to your drink or just don’t eat eggs, there are other options, such as aquafaba (the leftover cooking liquid from chickpeas).

Salmonella risk is reduced by pasteurisation or heat, not alcohol

Raw eggs have been used in cocktails for hundreds of years, and they continue to be a common ingredient in craft cocktail bars. Eggs can add a fun, interesting dimension to an otherwise basic cocktail like a whiskey sour or gin fizz, and they provide a touch of showmanship when mixing drinks at home for guests. However, the risk of Salmonella contamination in raw eggs is a well-known concern.

The popular belief that either the alcohol or lemon or lime juice in a cocktail would instantly kill Salmonella bacteria is not true. While citric acid and alcohol could theoretically kill bacteria, in cocktails, they are usually not present in strong enough concentrations to accomplish this without prolonged exposure. The best way to avoid the risk of Salmonella in drinks is not to use raw eggs at all.

The US FDA recommends that "For recipes that call for eggs that are raw or undercooked when the dish is served, use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products." Pasteurized eggs are those that have been heated to a high enough temperature for a long enough time to kill bacteria like Salmonella. U.S. federal code requires commercial eggnog to be pasteurized, and all store-bought eggnog contains pasteurized eggs and is safe to drink.

In the UK, the British Egg Industry recommends buying eggs with the red lion mark, as these have come from chickens vaccinated against Salmonella. However, there is never a cast-iron guarantee of safety when it comes to raw eggs in food or drink. For vulnerable groups, including the elderly, the Food Standards Agency suggests avoiding consumption of raw or lightly cooked eggs because of the risk of Salmonella.

The risk of Salmonella in eggs is very low

It is important to note that the risk of Salmonella in eggs is very low. Salmonella is a common bacterial infection that affects the intestinal tract and can cause diarrhea, fever, vomiting, and stomach cramps. While it is true that chickens and other live poultry can carry the Salmonella bacteria, which can spread to their eggs, the incidence of contaminated eggs has decreased significantly over the years. Today, most egg-laying hens are vaccinated against Salmonella, reducing the risk of contamination.

In addition, there are measures that can be taken to further minimize the risk of Salmonella infection when consuming eggs. For example, purchasing eggs from reputable stores and suppliers that maintain proper refrigeration is essential. Eggs should be stored at a temperature of 40°F or lower to prevent bacterial growth. Proper handling and cooking of eggs are also crucial. It is recommended to wash hands and any items that come into contact with raw eggs with soap and water to avoid transferring bacteria to the mouth or other foods. Furthermore, cooking eggs until both the yolk and white are firm helps destroy any harmful bacteria.

While it is impossible to eliminate all risk, the likelihood of contracting Salmonella from eggs is relatively low, especially when proper precautions are taken. The use of pasteurized eggs is one way to ensure safety. Pasteurization involves heating the eggs to a high enough temperature for a sufficient period to kill Salmonella bacteria. Additionally, maintaining good hygiene practices and adhering to food safety guidelines can further reduce the risk of infection.

It is worth mentioning that the risk of Salmonella in eggs intended for cocktails or alcoholic beverages is similar to that of eggs used in food. While alcohol and citrus juices are believed to possess bactericidal properties, their concentrations in cocktails are typically insufficient to kill Salmonella bacteria. Nevertheless, the risk of Salmonella infection from eggs in cocktails can be mitigated by using pasteurized eggs and adhering to safe food handling practices.

Lemon and lime juice reduce Salmonella risk, but alcohol doesn't

While eggs are a common ingredient in cocktails, concerns have been raised about the safety of consuming raw eggs in drinks. Salmonella is a risk associated with raw eggs, and it is impossible to guarantee the safety of any drink containing them. Salmonella is a type of bacteria that can cause food poisoning, and it is more likely to be present in raw or lightly cooked eggs.

The popular belief that alcohol or lemon and lime juice in a cocktail will instantly kill Salmonella bacteria is not entirely accurate. While alcohol does have antimicrobial properties and can destroy bacteria at certain concentrations, the concentration of alcohol in cocktails is usually not high enough to effectively kill bacteria without prolonged exposure. In addition, the high protein content in eggs makes it harder to eliminate the risk of Salmonella with alcohol alone.

On the other hand, lemon and lime juice have been found to be more effective in reducing the risk of Salmonella contamination. However, it is important to note that a significant amount of juice and a long resting time are required to achieve any noticeable reduction in bacteria. Laboratory studies have shown that washing raw poultry with 10% lemon juice solutions can help reduce the presence of Salmonella bacteria, but it may not completely eliminate it.

To minimize the risk of Salmonella infection, it is recommended to avoid using raw eggs in cocktails altogether. Alternative options, such as aquafaba (the leftover liquid from cooking chickpeas), can be used to achieve a similar texture without the risk of foodborne illnesses. Maintaining good hygiene practices and sourcing eggs from vaccinated chickens are also important measures to reduce the risk of Salmonella contamination.

While Salmonella infections from raw eggs may be relatively rare, it is essential to consider the potential risks and take appropriate precautions when consuming or serving cocktails containing raw eggs.

Alternatives to raw eggs in cocktails

While eggs have been a part of cocktails for a long time, there is always a risk of salmonella when consuming raw eggs. The popular belief that alcohol, lemon, or lime juice in a cocktail would instantly kill salmonella bacteria is not entirely true, as the concentrations of these ingredients in cocktails are usually not high enough to kill the bacteria.

• Aquafaba: This is the leftover cooking liquid from chickpeas. It can create a similar foaming effect to egg whites and provide a similar mouthfeel and texture. It may leave a slightly bean-infused flavor in the cocktail.
• Pasteurized egg whites: These are eggs that have been treated with heat to kill dangerous bacteria. They can be found at local grocery stores and used in cocktails without the worry of food poisoning.
• Foaming agents: Products like Fee brothers, Wonderfoam, or Superfoam can be used to create a foamy texture similar to that of egg whites.
• Dry shake: This technique involves shaking all the ingredients without ice first to create a foam, and then chilling the drink with ice before straining. This method reduces the dilution of the foam with water.
• Immersion blender: This tool can incorporate more air than a simple dry shake, creating a fluffier and frothier texture.

While the risk of salmonella in eggs is comparatively rare these days, it is never guaranteed to be 100% safe to consume raw eggs. It is important to prioritize good hygiene and safe handling practices when working with raw eggs or egg-based cocktails.

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