Egg white

Eggs are used in many liqueurs, but also in some drinks and punches. Whena recipe call for eggs, large (grade AA) chicken eggs should be used.

It is generally a good idea to break the egg into a small bowl or cup beforeusing it. That way it is easier to remove pieces of shell that break off, and a egg that has gone bad won't spoil the drink.

Warning: In many countries eggs contain salmonella. This bacteria can result in food-poisoning, and could be lethal to persons with a compromised immune system. Use replacements such as egg powder or pasteurized eggs if this is a problem where you live.

Separating eggs (separating the yolk from the white) is easier if the eggis cold. This can be done by using an egg separator, or by cracking the egginto a funnel over a bowl (the white will fall through, but the yolk won't).It is also possible to separate eggs by passing the yolk back and forth fromone half of the shell to the other, while letting the white slip into a bowl.However, with this method there is a greater risk that bacteria can transferfrom the shell's surface to the raw egg.

Egg whites

Egg whites are usually added to a drink to make it frothy when shaken orblended. There are several substitutes available, such as Frothee, if youdo not wish to use raw egg whites.

To be able to divide an egg white (i.e. when a recipe call for onetablespoon) you can beat the egg white slightly with a fork first. Thatwill make the white more liquid and easier to handle.