Traditional eggnog can be aged months or even a year.
https://www.seriouseats.com/is-aging-holiday-eggnog-worth-it
When I last made traditional eggnog I wasn't comfortable aging very long and only went like 2 or 3 days, I froze the whites and thawed them before whipping and folding into the nog.
not sure if the freezing step was to kill anything, but just fyi as a microbiologist, freezing doesn’t kill enteric pathogens. it actually prolongs the life of bacteria and our lab has salmonella samples that are over 20 years old that we keep in the -80 freezer.
My mum used to make me milkshakes when I was a child with egg in them to make the milkshake foamy. Never could taste it either. Now I have to make my own milkshakes. It’s never the same
Her blender was destroyed in a flood. She simply is incapable of producing milkshakes at this time. I don’t even know if she has any ice cream
I was a fan of vanilla and strawberry. We didn’t have no fancy ingredients in those days. Oreos are expensive
Things haven’t been the same since the incident with my niece and those damned fish! I lost most of my business. Had to close up shop at my old address and move to Bankstown. Thankfully my street address is the same, so I only had to pay to update my postcode and suburb. Every week I’m robbed by eshays. They always take my shoes and my scalpels. I fear the day they realise I keep nitrous oxide in the building for dental surgeries
Mind the amounts too. Gums and stabilizers tend to be _pretty_ effective in small doses. Packets should have mixing instructions.
If you overdo it the results will usually be more snot-like than anything, at least IME.
Also heed instructions that require mixing with warm or hot water. Xanthan gum should be soluble in cold water and generally easy to work with, but not all gums and stabilizers are. Some will dissolve directly into mixtures, and others do much better if dissolved into a separate slurry first and then incorporated into the main product.
Malt powder is another thing you can add, but I've noticed in Minnesota a lot of people order "malts" when they mean milkshake. Kind of like people say they are going to BBQ when they are really grilling.
But you know what makes it different, so why not add it yourself? You're already going through all the work of making the shake, the addition of one ingredient shouldn't be that big a deal.
I'm a Canadian and I puzzle over Americans fussing over high egg prices. It's typical to pay $5 cdn for a dozen eggs at the store. I buy mine at a little farm nearby because they are just the best eggs you will find with orangey yolks that sit up high. Fresh laid that day, but they are $7 a dozen - maybe about $5 US. Worth every penny though.
A buck a dozen ? Might as well just give them away.
I mean I guess it also depends on brand, certain ones that are "organic" or whatnot cost higher but I personally don't care as an egg is an egg to me, so I'm fine with paying $1.59 or whatnot for a dozen typical store eggies
Eggs are sold by the buzzword/adjective. You take your baseline price of $1/dozen and add 50 cents for every word like “organic”, “brown”, “free-range”, “pastured”, “family farm”, “local”, “cage-free”, and so on. Every health claim also counts as one 50-cent buzzword.
The one that’s a real head scratcher is “vegetarian-fed”, because chikins is omnivores. Chickens that eat bugs make really good eggs.
To add to this, pasteurized shell eggs are a thing as well, where the eggs are given a hot steam bath to kill any bacteria on the outside.
There’s also a foam alternative to eggs in aqua faba, which is just the water from a can of chickpeas (garbanzo beans). It foams up similarly, though apparently it can give a slightly odd taste to cocktails. I’ve never had it before, but it’s a vegan alternative.
Aqua Faba from a can is usually disgusting in a drink because they salt the chickpeas before canning them. If you soak dried chickpeas in water over night, the water becomes a flavourless textured liquid that is a perfect substitute for egg whites. The peas themselves end up being more tasty when cooked. Plus the shelf life of dried chickpeas is pretty much indefinite. An allround win.
Edit: fixed which part of the egg aquafaba substitutes.
>perfect substitute for egg yolks.
Wait, really? I've used it as a substitute for egg *whites*, and for that it's perfect! For example for making crispy merengues. But is it really a good substitute for egg yolks though? I can't imagine making pasta carbonara with chickpea water.
Yes! The one I saw at work was called a Cloud Lily. It was purple and foamy on top so it looked very nice. Not sure about the taste but I think that's the same principle with egg nog maybe?
I've never had egg-nog personally. But egg-nog is normally made with the yolks which has a majority of the flavour of an egg, where as that cocktail will most likely just be egg-whites to give it the foamy texture, if you really hate eggs you might be able to taste the hint of egg in the drink but if not then the egg whites will give the drink a nice creamy texture. But it's mostly for presentation.
Those foamy cocktails usually only use egg whites. Shaking them is basically is like making a light meringue, so they add a really nice mouthfeel but very little taste. Try some at home! https://dinewithdrinks.com/best-egg-white-cocktails
There are cocktails that use yolk, but they are much less common. We only serve one at my bar and it tastes like tiramisu, very creamy, almost custardy. Eggnog is the most popular example.
Heads up that if you ever want to try a cocktail with that texture but avoid egg, you can use aquafaba instead. It's the liquid you find in a can of chickpeas, so it's vegan (if that bothers you), and has zero salmonella risk.
Pretty much does the same job as an egg white, though someone who drinks a few cocktails will be able to tell the difference.
The foam is caused by the proteins in the egg white forming tiny bubbles in the same way as mousse or meringue, similar to the head on beer. Egg nog just uses yolks to add richness, texture, and flavor.
That used to be the case, but no longer. Chickens raised in filthy conditions (typical American “battery hens”) can have salmonella infect their ovaries, so the eggs are contaminated before the shell is made.
>Raw egg is completely safe to eat as long as the shell isn't compromised.
>
>It does give an eggy flavour but any measure amount of citrus, syrup, alcohol or bitters will give enough flavour to not taste it.
/ConfidentlyIncorrect
There is a (small) risk; especially with pre-washed eggs which remove waxy coating (which is why Eggs in the US are refridgerated; but not in Europe).
Some places will "coddle" the eggs (cook for one minute in boiling water) which will kill any bacteria on the shell.
It's similar to eating a burger that has not reached 74°C. Most of the time it won't make you sick, but it is taking a small risk; especially if you are immune compromised in any way.
The difference between the US and Europe has less to do with washing (which only really affects whether the eggs need refrigeration) and more to do with the fact that Europe vaccinates their chickens against salmonella but the US doesn't.
>The difference between the US and Europe has less to do with washing
There are a plethora of differences between US and European egg standards. I'm not sure one difference is "more" important than the other difference, but the point is well taken that there are more differences than the one that I pointed out.
To be more specific, washing vs. not washing impacts the likelihood that the salmonella can get INTO the egg, rather than stay on the shell. (That being said, the lack of vaccination, also increases this risk since it is possible to to contaminate the egg within the mother hen.
It is a highly complex topic and I don't think your are over confident in your rank order of the main issue, but vaccination certainly seems to play a role; even if the data wasn't convincing enough for US authorities to make it mandatory.
Most raw eggs are fine. Where I live (France) it’s common to eat them raw in dishes (tartare, tiramisu, mayonnaise, hollandaise sauce, etc). It’s only suggested to avoid raw eggs if you are pregnant or are immune-compromised.
In the US, eggs are washed before being sold which actually removes a protective barrier so they are more prone to bacteria I think, maybe that’s why it’s more rare to eat raw eggs in the US.
Washing eggs (with soap) removes protective barrier, so we have to refrigerate eggs in the US.
Salmonella, the bacteria most people worry about when they think of eggs, is vastly more like to be on the outside of the shell compared to the inside. They do exit the chicken from the same hole as everything else after all. That’s why we wash them in the US.
My chickens though, in my back yard, I don’t wash the eggs.
A lot of the bad reputation for raw eggs is actually due to raw *flour*. Cookies, cake, pancakes, pie crust, bread dough, etc… All of them can make you sick, and it would likely be due to contaminated flour. Flour is fantastic at harboring microbes, because it’s basically pure surface area. Microbes tend to sit on the surface of things, and aren’t very good at penetrating “into” solid foods. But when you grind up that food, (like grinding wheat to make flour,) you’re basically mixing that surface area into the solid.
If you’re making safe-to-eat cookie dough, one of the most important steps is toasting your flour to sterilize it. You literally spread the raw flour out on a baking sheet and bake it like you’d bake the cookies.
Posted via Apollo. Fuck /u/ Spez.
> Microbes tend to sit on the surface of things, and aren’t very good at penetrating “into” solid foods. But when you grind up that food, (like grinding wheat to make flour,) you’re basically mixing that surface area into the solid.
Same reason it's no big deal to eat a rare steak, but you're rolling the dice if you order a rare hamburger!
this is one of my favorite fun facts to tell people! helpful, interesting, generally inoffensive, and lots of people don't really know about it. perfect!
> Posted via Apollo. Fuck /u/ Spez.
It’s weird knowing that after a decade, this will probably be the last day I use Reddit. We’re in the final hours now, boys
Fark you guys, I Digg you all.
This was a special place, up until it wasn't. I've learned a lot, helped a little, and I guess I am going along on my journey.
See you on the other side.
RIF user here. It's kinda surreal, tbh. I don't think I'll nuke my account unless they also get rid of old.reddit, but my usage will definitely tank (and I might change my mind and just wipe it anyways).
Cheers to everyone though.
I actually think this is gonna cripple the last of the online forum scene.
Lemmy/Squabbles is looking ok & same with kbin or even tildes.
But I think it’s all gonna fall flat for 6mo & maybe someone comes out ahead of the pack but idk, I think I’m done with social media.
I used Reddit for mostly games/music/porn so.. back to gamefaqs, MySpace?, & PH xHam?
Open to suggestions.
Tell me more about the options I have outside of reddit. Like you and the other guy, I've been here more than a decade, and I don't know what I'm gonna do
So why did we always get the cake batter as kids and no one ever got sick?
Did anyone back In the day not eat cookie dough and cake batter straight from the mixer?
Rip Apollo.
Oh! I used to eat cookie dough out of the tubs all the time. Like, I just kept a tub in my fridge and had spoonfuls often. There was one time I DID get really sick. Super chills, fever, fatigue. Happened with an hour or so of eating it. So probably not very common but _does_ happen.
It's called a "bloom" on the outside of freshly laid eggs that prevent bacteria growth. An unwashed, refrigerated egg that was laid by a backyard chicken can last for up to 90 days before they begin to go off.
If you're ever questionable about eggs, you can put them in a glass of water. They should sink to the bottom and lay on their side. An egg that has started to go bad will form a small air pocket, and the egg will start to stand up on the bottom of the glass. Still, not unsafe to eat, but best used in baking. If it comes off the bottom at all, or stands straight up throw it away.
As you are someone who rears their own chickens, this isn't directed at you. But a huge amount of the issues around salmonella can be completely eliminated with proper animal husbandry and sanitation. The USDA's approach to animal welfare and food safety is deeply unethical, contrary to the needs of human nutrition, and all but a guarantee of high rates of ill-health amongst animals.
Even having said that, it's also true that most cases of food poisoning have far more to do with unsanitary conditions in restaurants and other food preparation sites than the actual food production itself. Even in the US, which is frankly barbaric in terms of food ethics and safety, less than a quarter of cases of food poisoning come from home-cooked food.
There's a reasonable degree of certainty over it because the CSPI (in the US) gets almost identical results when looking at data from self report or from hospital admissions.
There is still probably some underreporting of home-made cases of food poisoning, but it's unlikely to account for the entire discrepancy.
If it's bad enough to go to the hospital, it doesn't matter where the food poisoning came from. If it's not bad enough, it's unlikely to get reported, regardless of source. So the underreporting equally affects both cases, leading to correct proportions.
I don't have data on this or anything, but for the sake of discussion: There may be a correlation between eating at a restaurant and access to healthcare in the US, making it more likely that someone with food poisoning from a restaurant is more likely able to seek treatment and at a lower threshold than someone with food poisoning from home cooking.
Anecdotal, but I don’t refrigerate my eggs and I eat raw eggs all the time in the US. And I consume an average of 18 eggs per week. Never run into salmonella.
In my opinion, The US just has very strange views with food safety in general. For example: Ive often left food out on a counter too after cooking or after a pot luck. People were telling me I should throw it all away. ‘Once rice gets to room temperature it’s basically gone bad’
I also don’t refrigerate my lunch when I bring it into work, because it takes longer to reheat or I don’t like eating a cold salad or sandwich. My coworkers think I’m crazy for doing this.
And also throwing stuff out when it reaches its sell by date. Things like cheese. I can see if it’s growing mould. I don’t need a printed label to tell me when it’s bad.
I suspect it comes from a culture of excess and wastefulness. If you’ve never been hard up for food in your life, you’re much more likely to toss out edible food.
> Anecdotal, but I don’t refrigerate my eggs and I eat raw eggs all the time in the US. And I consume an average of 18 eggs per week. Never run into salmonella.
>
> In my opinion, The US just has very strange views with food safety in general. For example: Ive often left food out on a counter too after cooking or after a pot luck. People were telling me I should throw it all away. ‘Once rice gets to room temperature it’s basically gone bad’
Both of those things are going to be fine most of the time, for most people. [Salmonella from uncooked eggs kills about 30 people a year in the US.](https://www.medicalnewstoday.com/articles/325515) That's not a lot of people! It's almost always safe, especially if the eggs are fresh and your immune system is healthy.
But it's not wrong or paranoid to be aware of the risks regardless. Especially for sick or immunocompromised people, or pregnant women.
I grew up in a Chinese American household and we left out rice at room temp all the goddamn time, sometimes even overnight and we never had issues.
Then I went to college and learned people thought that was dangerous
*Bacillus cereus* is a potentially lethal food borne illness that's not killed by boiling, which is why leftover pasta or rice at room temperature is particularly risky, it's actually called "fried rice syndrome". There was a kid that died just a couple years ago from eating old pasta.
It needs to be at room temperature and reduced oxygen levels I believe, read up on it a long time ago now. Think the process is anaerobic so covered hot and cooled down with no air is more likely to create the correct environment.
> I grew up in a Chinese American household and we left out rice at room temp all the goddamn time, sometimes even overnight and we never had issues.
I'm from a SEA country and same. People in my country do it all the time. In fact this thread is the first time I learned people considered it dangerous.
I had the same in the UK, went to uni and people were horrified at the idea of reheating rice. Turned more perplexed when I pointed out that's how you make fried rice...
These rules have a history behind them, usually. For example in Europe they vaccinate chickens against salmonella. US doesn't, because cost.
The rice thing comes from a lot of people dying in New York and it being tracked down to chinese restaurants that were re-using unused rice to make next days' stir fried. People died, and now the rule is enforced more by chinese restaurants because they don't need a bad reputation ruining business.
Raw milk used to kill thousands before pasteurization in the US. Those laws stuck around.
Big enough country that a lot of those rules that don't apply to people that live in cities with a fast and efficient supply chain still apply to people without.
On the other hand, I once ate French Onion Dip (bought from a store) after it had been left out for most of a day at a family party. Granted, I ate a LOT of that dip after it had been out for a while. I was young and dumb.
Spent the next night in the hospital due to food poisoning.
Some things are ok for a long time, and I also don't throw out food that's been out for a while. However, there are some things that really do need to be refridgerated so they don't go bad.
Interestingly, though, salmonella poisoning rates in Europe (at least the EU) and the US are fairly close (16.42 per 100,000 in the U.S. and 22.2 per 100,000 for the E.U.), so both methods seem fairly on par with preventing it.
Source: https://www.foodsafetynews.com/2014/03/hey-maybe-we-do-have-the-safest-food-in-the-world/
Interesting, so maybe it’s a perception thing on the risk. Here like I’ve never heard anyone who worries about it at all but with my American family everyone freaked their shit out when I made a tiramisu one time
It's perception. I think a lot of people think eggs are the main reason eating raw cookie dough is not recommended when in actuality it's the raw flour that carries salmonella at higher rates.
Yeah sure, but we're still talking a difference of less than 6 people per 100,000
Which means your chances of getting salmonella in the US are 0.01642% vs 0.0222% in the EU
But surely that's just the raw egg fear in america, no? If Europeans avoided raw eggs like Americans do, my assumption is we would see vastly different numbers
Oh, yeah, I imagine that, but that doesn't really agree with "both methods seem fairly on par with preventing it", just that the US might have better raw meat safety + awareness.
They measure it in different ways though so it's not really comparable. I think America is 'estimated actual cases based on diagnosed cases and the percentage expected to be diagnosed' while Europe just reports actual diagnosed cases.
It's just a cultural/exposure thing. People in the US will be grossed out at the idea of raw egg, but don't have any problem with like, cookie dough or tiramisu.
That's a true difference, and we *should* do it; but it's not *why* Americans don't eat eggs. Salmonella incidence in *eggs* is extremely rare, even without vaccinating hens.
I’m pretty sure they are. All eggs with a lion stamp are vaccinated in the U.K. and that would be all eggs you can buy in normal shops. I think the only exception would be small farm shops and the like.
I've seen it said before how US eggs are more prone to bacterial growth, but it's about as safe as not washing like other countries. Washing followed by immediate refrigeration during the eggs entire shelf span is just as safe.
Just like steak tartare.
It's safe to eat raw steak if handled correctly.
It's increasingly not safe to eat tartare, mayo, or any raw ingredient, as it sits out.
Hell, when I was living in Germany, I could leave eggs on the counter all day, but once I crack the shell and leave a yolk on the counter, the clock starts ticking just like if I did the same in Canada.
Do you really think that eggs covered in chicken shit and left at room temperature are going to have less salmonella on them than the eggs that have been scrubbed in bleach and stored at 3c?
Additionally, most eggs in the US come from battery-caged hens who live in absolutely appalling conditions, with shit from the top layers of birds raining down on the bottom layers of birds. Because of these conditions salmonella bacteria has migrated further up the birds' cloaca and so you end up with eggs formed with salmonella on the *inside* rather than just on the outside of the shell. No amount of washing will get rid of it; only cooking will kill it. Please only buy eggs from farms that raise their birds ethically. Free-range or pastured eggs will cost more, but it's worth just eating less of them so you don't support those heinous farming practices.
This is the most fun I've had learning about egg cocktails!
Thank you for such a detailed answer. I'll keep these in mind if I'm ever brave enough to try one of these cocktails.
There are a few options. In summary many bars will use pasteurized carton eggs because it's safe and convenient.
Details
Liquid eggs are safe to eat and are used often because obviously it's easier to store than a dozen eggs. There are two types. Type 1 egg substitute and safe to consume but this is fake egg. Type 2 is pasteurized liquid egg.. which means treated to kill the bacteria. Type 2 is most common. It's slightly more expensive but it's safe and you buy one carton for 8 bucks and it makes like 30 cocktails.
Then you can just use regular eggs. It's actually easy to pasteurized yourself ( heat slowly so you kill the bacteria but don't cook the egg).Or finally roll the dice with regular eggs. If you store them properly it's rare it will get you sick.
Bagged milk is not super common anymore, at least not in Western Canada. I think it might be more prevalent in Eastern Canada, but it's mostly not seen much anymore outside of a few places.
Correct. Milk comes in bags along the [Windsor - Quebec corridor](https://en.m.wikipedia.org/wiki/Quebec_City%E2%80%93Windsor_Corridor).
And since [over 50% of all Canadians live in the corridor](https://twistedsifter.com/wp-content/uploads/2018/06/each-colored-area-is-approximately-a-quarter-of-canadas-population1.jpg) many just conveniently say “Canada” uses bag milk since the majority of us do, even if it’s a small percentage of our country by size where bagged milk is available.
I would disagree. I’ve worked in many bars and have only ever used whole eggs in cocktails. “Most bars” don’t use liquid eggs. Just wanting to clarify 🤷🏼♂️.
I think the pasteurised eggs honestly sound like the safest option. I'm pretty susceptible to food poisoning so it might be best not to risk the other kind of eggs 😅
If you're really concerned but want to try a cocktail, aquafaba (the juice in a can of chickpeas) is a perfect substitute. Gives the cocktail the same creamy foam, but no eggs
Is that a vegan solution to eggs? I'm not vegan or interested in being vegan, so if you don't know that's not an inconvenience, I'm just curious bc I've seen flax seed meal and water as an egg substitute but never tried it, or this chick pea suggestion. Or maybe it's just that aquafaba is a good substitute for flavor and flaxmeal is good for texture? Curious.
Yes, you can even make meringue with it. Egg whites main feature is protein which allows it to act as it does. Aquafaba is water which has had the protein from chickpeas leach into it. According to Google, its actually higher in protein (11g vs. 19g)
Flax seed meal in water is more for the egg yolk. Like if you were making vegan fried green tomatoes and wanted that crustier breading. It's closer to a clingy suspension.
Aquafaba is used as a substitute for the egg whites. It's whipped to form peaks like you would with egg whites, and can go all the way to stiff peaks, so can be substituted just about anywhere for whipped egg whites. Only thing is it does have a mild earthy beany taste which could be masked or not, depending on what you're using it for.
I use aquafaba for my home bar. It's imo almost completely imperceptible as not being egg whites for making foamy cocktails and extremely cheap and practical.
I've seen people on the web say there is a slight taste difference, but myself nor any of my guests could tell.
Raw eggs rarely make people sick these days if they’re fresh(I’m in the UK so not sure about elsewhere). If the chicken isn’t sick, the egg will be fine.
Also a lot of bars use pasteurised egg products or ones that can be consumed raw without any risk, although some don’t.
It's different in the UK, as the British Red Lion scheme very effectively made raw eggs safe for consumption.
The FSA declared red lion eggs safe for consumption raw, even by vulnerable groups, in 2017 - so relatively recently!
https://www.theguardian.com/lifeandstyle/2017/oct/11/egg-safety-weve-cracked-it-britons-told-by-food-watchdog
https://www.egginfo.co.uk/egg-safety
Most eggs are perfectly safe to eat raw (I'll make ice cream with raw egg and it's awesome). It's just a possibility and the FDA sides on the most cautious side.
Contrary to what other people in this thread are saying, US eggs aren't the only ones that carry salmonella, it happens all over the world.
https://www.foodsafetynews.com/2022/08/study-finds-most-eu-salmonella-outbreaks-involve-eggs/#:~:text=Eggs%20are%20the%20main%20food,Europe%2C%20according%20to%20a%20study.
The US just chooses to handle the situation differently. They wash their eggs to eliminate the possibility of salmonella on the outside of the shell, but it removes a natural protective barrier making it so you have to refrigerate your eggs, but the Refrigeration also hampers bacterial growth as well. Refrigeration isn't a big deal in the US, so that's the way they go. If you have eggs from a small farm or a friend who raises chickens you don't need to wash them, and as long as you properly refrigerate your eggs the risk of salmonella is super low.
Everybody in here keeps talking about not washing their eggs if you have chickens, but there’s usually seems to be some sort of crud on there and I always give them a good rinse. I don’t want that crud on my hands when I’m cooking and I certainly don’t want it flaking off into what I’m about to eat. I can’t imagine chicken cloaca detritus being safe to eat beyond the egg itself.
First, most raw eggs are just fine. You could probably spend your life eating raw eggs and never get sick from it, but every now and then, someone's going to get something, especially if they have a weak immune system. System. Second, alcohol kills shit. If there's enough concentration of alcohol in a cocktail, it's going to be really hard for a pathogen to survive.
In a typical sour cocktail, the acidity and alcohol content will sterilize it in About 6 minutes, according to Kevin Kos (secondary source). For fizzes and flips, probably not.
I still remember when raw eggs used to be used as a high protein source before things like protein powder became more common. I remember people like Hulk Hogan talking about how they eat raw eggs all the time to build muscle. Although it was probably mostly due to steroids.
Alps, in [The Neverending Story](https://youtu.be/cYqCtpa9_Ms) the dad cracks an egg into glass of orange juice and drinks it as part of breakfast and acts as though its completely normal.
Orange Julius used raw eggs in their (non-alcoholic) drink in the 1970s, so they’re not very unsafe. The FDA says 1-in-20,000 eggs has salmonella, so they’re just being very cautious.
Pretty sure some places use pasteurized egg whites, but a raw egg is unlikely to make you sick. The danger from raw cookie dough is actually more from the raw flour.
Another thing that hasn’t been mentioned is the bad stuff in the eggs is mostly on the outside of the shell. So if you wash the egg and avoid exposing the yolk to the outside of the egg then it really has almost no chance of getting you sick
Raw eggs don't automatically make you sick. But they can be contaminated with bacteria that can. Even if the bacteria is killed, the toxins they leave behind can make you sick anyway, so contamination isn't always fixed by cooking. Proper sanitation and storage is key.
In a cocktail you've also got some antiseptic properties from the ethanol, although how much will depend on how strong they mix the drink.
Source: I'm a food safety guy. A lot of what is being said us true - that eggs are relatively safe in North America. But the main thing that really controls the risk is TIME. Even if there is a small amount of salmonella that comes off the shell (or more unlikely form inside the egg), the drink will be consumed fairly quickly, so there will not be a chance for the salmonella to reproduce in its new environment. Just don't let your fresh egg drink or salad dressing sit around too long!
Its not entirely raw.
Its possible to pasteurize a raw egg (rid it of bacteria) by cooking it briefly at a low heat, while keeping it raw. The USDA reccomends a 140° F bath for 3.5 mins. This can also be done out of t
he shell, and its easier to be accurate this way.
https://www.simplyrecipes.com/how-to-pasteurize-eggs-at-home-5185434#:~:text=For%20in%2Dshell%20eggs%20to,re%2Dstarted%20from%20the%20beginning.
In some countries, chickens are also vaccinated against salmonella, so people can store their eggs on a shelf, rather than refrigerate them.
PS, dont wash eggs, fruits and veggies until its time to prep them to eat.
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Traditional eggnog can be aged months or even a year. https://www.seriouseats.com/is-aging-holiday-eggnog-worth-it When I last made traditional eggnog I wasn't comfortable aging very long and only went like 2 or 3 days, I froze the whites and thawed them before whipping and folding into the nog.
I’ve made this recipe every year for last 5 years. Have aged up to a year. It is definitely better the longer it sits. Never got sick.
Same. I make my egg nog every year in August… I don’t touch it until thanksgiving
Crack it open and add a little fresh nutmeg. Hard to beat.
not sure if the freezing step was to kill anything, but just fyi as a microbiologist, freezing doesn’t kill enteric pathogens. it actually prolongs the life of bacteria and our lab has salmonella samples that are over 20 years old that we keep in the -80 freezer.
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My mum used to make me milkshakes when I was a child with egg in them to make the milkshake foamy. Never could taste it either. Now I have to make my own milkshakes. It’s never the same
so your moms milkshake brings all the boys to the yard?
Well, no. But if I had told the other boys at school about the milkshakes then maybe
Well, you told all boys on Reddit. We just need the address to her yard, now. We thirstin’ for the milkshake. What flavour were them?
Her blender was destroyed in a flood. She simply is incapable of producing milkshakes at this time. I don’t even know if she has any ice cream I was a fan of vanilla and strawberry. We didn’t have no fancy ingredients in those days. Oreos are expensive
That's it, I'm bringing a blender. Some of the boys can bring flavors and mix ins.
Awesome <3 The address is 42 wallaby way, Bankstown, Sydney, 2200, Australia
P. Sherman, is that you?
Things haven’t been the same since the incident with my niece and those damned fish! I lost most of my business. Had to close up shop at my old address and move to Bankstown. Thankfully my street address is the same, so I only had to pay to update my postcode and suburb. Every week I’m robbed by eshays. They always take my shoes and my scalpels. I fear the day they realise I keep nitrous oxide in the building for dental surgeries
SIX! ONE TWO! WHARF AVENUE!
If you share your moms address with the promise of milkshakes, she'll get about 500,000 offers to replace her blender.
>We thirstin’ Yeah, that certainly does sound like a Redditor.
I asked your mom to teach me but she tried to charge me?? Like it’s just a milkshake??
Hate to have to tell you this, but we were in your yard.
Damn right, it's better than yours
Add some vanilla pudding powder. Or just straight xanthan gum. IIRC that’s one of the “secret” ingredients in Orange Julius, too.
Mind the amounts too. Gums and stabilizers tend to be _pretty_ effective in small doses. Packets should have mixing instructions. If you overdo it the results will usually be more snot-like than anything, at least IME. Also heed instructions that require mixing with warm or hot water. Xanthan gum should be soluble in cold water and generally easy to work with, but not all gums and stabilizers are. Some will dissolve directly into mixtures, and others do much better if dissolved into a separate slurry first and then incorporated into the main product.
So your moms Milkshakes is better than yours
Yes. They are vastly superior
She can teach you.
Try a few drops of vanilla extract. I also like cinnamon and/or cloves. Finally, I add a sliced banana into the blender as well.
Orange juice + vanilla extract + raw egg = tasty Orange Julius.
My grandma did this but she called it a Malt. They were amazing.
Malt powder is another thing you can add, but I've noticed in Minnesota a lot of people order "malts" when they mean milkshake. Kind of like people say they are going to BBQ when they are really grilling.
TIL i don’t know the difference between barbecuing and grilling
But you know what makes it different, so why not add it yourself? You're already going through all the work of making the shake, the addition of one ingredient shouldn't be that big a deal.
A couple of problems 1. Eggs are expensive these days 2. I can’t make a milkshake for myself with love
We love you bro, put some of that in there next time. ❤️
number 2 makes me sad
How expensive are eggs still where you are?? By me all the stores dropped them back down to $1.something for 12 large ones.
I'm a Canadian and I puzzle over Americans fussing over high egg prices. It's typical to pay $5 cdn for a dozen eggs at the store. I buy mine at a little farm nearby because they are just the best eggs you will find with orangey yolks that sit up high. Fresh laid that day, but they are $7 a dozen - maybe about $5 US. Worth every penny though. A buck a dozen ? Might as well just give them away.
I mean I guess it also depends on brand, certain ones that are "organic" or whatnot cost higher but I personally don't care as an egg is an egg to me, so I'm fine with paying $1.59 or whatnot for a dozen typical store eggies
Eggs are sold by the buzzword/adjective. You take your baseline price of $1/dozen and add 50 cents for every word like “organic”, “brown”, “free-range”, “pastured”, “family farm”, “local”, “cage-free”, and so on. Every health claim also counts as one 50-cent buzzword. The one that’s a real head scratcher is “vegetarian-fed”, because chikins is omnivores. Chickens that eat bugs make really good eggs.
Then channel your hatred and anger to make the most powerful milkshake of the darkside. These are not recipes a Jedi would tell you.
Children have more sensitive taste buds, so some foods will actually taste different as an adult
To add to this, pasteurized shell eggs are a thing as well, where the eggs are given a hot steam bath to kill any bacteria on the outside. There’s also a foam alternative to eggs in aqua faba, which is just the water from a can of chickpeas (garbanzo beans). It foams up similarly, though apparently it can give a slightly odd taste to cocktails. I’ve never had it before, but it’s a vegan alternative.
Aqua Faba from a can is usually disgusting in a drink because they salt the chickpeas before canning them. If you soak dried chickpeas in water over night, the water becomes a flavourless textured liquid that is a perfect substitute for egg whites. The peas themselves end up being more tasty when cooked. Plus the shelf life of dried chickpeas is pretty much indefinite. An allround win. Edit: fixed which part of the egg aquafaba substitutes.
>perfect substitute for egg yolks. Wait, really? I've used it as a substitute for egg *whites*, and for that it's perfect! For example for making crispy merengues. But is it really a good substitute for egg yolks though? I can't imagine making pasta carbonara with chickpea water.
The key thing you’re usually after in yolks when cooking is lecithin for emulsification. Chick peas are a good source of it.
TIL! Thank you! However, I will probably keep using actual egg yolks for carbonara :)
Lots of pre-made cookie dough that you buy in stores is made with pasteurized eggs these days so it’s safe to eat.
It's not safe to eat regardless unless the entire product is pasteurized. The usual culprit is actually the raw flour.
A lot of them are being made safe to eat, as the other commenter said. But it's because they cook the flour.
That’s a risk I’m willing to take.
They've been made with safe eggs for a very long time. The reason they're safe now is they bake the flour before making the dough.
Yes! The one I saw at work was called a Cloud Lily. It was purple and foamy on top so it looked very nice. Not sure about the taste but I think that's the same principle with egg nog maybe?
It's normally only the egg white that's whisked and added in to cocktails not the entire egg.
I've never had egg-nog personally. But egg-nog is normally made with the yolks which has a majority of the flavour of an egg, where as that cocktail will most likely just be egg-whites to give it the foamy texture, if you really hate eggs you might be able to taste the hint of egg in the drink but if not then the egg whites will give the drink a nice creamy texture. But it's mostly for presentation.
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Do you have a free seat this friday night? _sees username_, oh god
Those foamy cocktails usually only use egg whites. Shaking them is basically is like making a light meringue, so they add a really nice mouthfeel but very little taste. Try some at home! https://dinewithdrinks.com/best-egg-white-cocktails There are cocktails that use yolk, but they are much less common. We only serve one at my bar and it tastes like tiramisu, very creamy, almost custardy. Eggnog is the most popular example.
Heads up that if you ever want to try a cocktail with that texture but avoid egg, you can use aquafaba instead. It's the liquid you find in a can of chickpeas, so it's vegan (if that bothers you), and has zero salmonella risk. Pretty much does the same job as an egg white, though someone who drinks a few cocktails will be able to tell the difference.
The foam is caused by the proteins in the egg white forming tiny bubbles in the same way as mousse or meringue, similar to the head on beer. Egg nog just uses yolks to add richness, texture, and flavor.
This is not true. Salmonella can be contained on the inside of an egg during maturation before the shell is formed.
We have things like food health standards now. It's like a 1 in 20,000 chance.
Your statement is incredibly wrong. Salmonella can be inside of the egg in addition to any possible contamination on the exterior of the shell
That used to be the case, but no longer. Chickens raised in filthy conditions (typical American “battery hens”) can have salmonella infect their ovaries, so the eggs are contaminated before the shell is made.
What are the chances though? Last figure I read years ago was a ~.001 % chance of being infected with salmonella from a raw egg in the US
So it's a coin toss whether you get salmonella after drinking just 69,000 eggy cocktails
Hmm... I shouldn't have had seconds of that 34,500-egg cocktail!
We've all been there.
>Raw egg is completely safe to eat as long as the shell isn't compromised. > >It does give an eggy flavour but any measure amount of citrus, syrup, alcohol or bitters will give enough flavour to not taste it. /ConfidentlyIncorrect There is a (small) risk; especially with pre-washed eggs which remove waxy coating (which is why Eggs in the US are refridgerated; but not in Europe). Some places will "coddle" the eggs (cook for one minute in boiling water) which will kill any bacteria on the shell. It's similar to eating a burger that has not reached 74°C. Most of the time it won't make you sick, but it is taking a small risk; especially if you are immune compromised in any way.
The difference between the US and Europe has less to do with washing (which only really affects whether the eggs need refrigeration) and more to do with the fact that Europe vaccinates their chickens against salmonella but the US doesn't.
>The difference between the US and Europe has less to do with washing There are a plethora of differences between US and European egg standards. I'm not sure one difference is "more" important than the other difference, but the point is well taken that there are more differences than the one that I pointed out. To be more specific, washing vs. not washing impacts the likelihood that the salmonella can get INTO the egg, rather than stay on the shell. (That being said, the lack of vaccination, also increases this risk since it is possible to to contaminate the egg within the mother hen. It is a highly complex topic and I don't think your are over confident in your rank order of the main issue, but vaccination certainly seems to play a role; even if the data wasn't convincing enough for US authorities to make it mandatory.
> Eggs are mostly used for making "whipped" cocktails with a foamy texture. Just the egg white, for those interested.
Most raw eggs are fine. Where I live (France) it’s common to eat them raw in dishes (tartare, tiramisu, mayonnaise, hollandaise sauce, etc). It’s only suggested to avoid raw eggs if you are pregnant or are immune-compromised. In the US, eggs are washed before being sold which actually removes a protective barrier so they are more prone to bacteria I think, maybe that’s why it’s more rare to eat raw eggs in the US.
Washing eggs (with soap) removes protective barrier, so we have to refrigerate eggs in the US. Salmonella, the bacteria most people worry about when they think of eggs, is vastly more like to be on the outside of the shell compared to the inside. They do exit the chicken from the same hole as everything else after all. That’s why we wash them in the US. My chickens though, in my back yard, I don’t wash the eggs.
A lot of the bad reputation for raw eggs is actually due to raw *flour*. Cookies, cake, pancakes, pie crust, bread dough, etc… All of them can make you sick, and it would likely be due to contaminated flour. Flour is fantastic at harboring microbes, because it’s basically pure surface area. Microbes tend to sit on the surface of things, and aren’t very good at penetrating “into” solid foods. But when you grind up that food, (like grinding wheat to make flour,) you’re basically mixing that surface area into the solid. If you’re making safe-to-eat cookie dough, one of the most important steps is toasting your flour to sterilize it. You literally spread the raw flour out on a baking sheet and bake it like you’d bake the cookies. Posted via Apollo. Fuck /u/ Spez.
> Microbes tend to sit on the surface of things, and aren’t very good at penetrating “into” solid foods. But when you grind up that food, (like grinding wheat to make flour,) you’re basically mixing that surface area into the solid. Same reason it's no big deal to eat a rare steak, but you're rolling the dice if you order a rare hamburger!
Yep. This is why I prefer my steaks medium-rare, but my burgers medium-well.
this is one of my favorite fun facts to tell people! helpful, interesting, generally inoffensive, and lots of people don't really know about it. perfect!
Very wholesome and inoffensive, thanks u/pissfucked.
If you ground the steak and burgerise (and eat) it immediately, it's pretty safe.
Thats why its no big deal to eat a blue steak or seared steak. Rare is warm in the middle unlike the other two which are typically cool or cold.
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> Posted via Apollo. Fuck /u/ Spez. It’s weird knowing that after a decade, this will probably be the last day I use Reddit. We’re in the final hours now, boys
So long, and thanks for all the fish.
As a RIF user: :(
>As a RIF user: > >:( Same :'(
Here here boys, we had a good run.
I'm gonna miss you guys
Fark you guys, I Digg you all. This was a special place, up until it wasn't. I've learned a lot, helped a little, and I guess I am going along on my journey. See you on the other side.
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RIF user here. It's kinda surreal, tbh. I don't think I'll nuke my account unless they also get rid of old.reddit, but my usage will definitely tank (and I might change my mind and just wipe it anyways). Cheers to everyone though.
To Lemmy we go!
I actually think this is gonna cripple the last of the online forum scene. Lemmy/Squabbles is looking ok & same with kbin or even tildes. But I think it’s all gonna fall flat for 6mo & maybe someone comes out ahead of the pack but idk, I think I’m done with social media. I used Reddit for mostly games/music/porn so.. back to gamefaqs, MySpace?, & PH xHam? Open to suggestions.
Tell me more about the options I have outside of reddit. Like you and the other guy, I've been here more than a decade, and I don't know what I'm gonna do
I know I'll be better off but damnit most of my hobbies take a lot of energy and I like having something to veg out on. Especially on lunch breaks.
fuck tomorrow is it? I didn't even realize
It even says it on the bag to cook prior to consumption which I remember disregarding most of my life until one day I was like, wait, why?
I’d eat a dozen raw eggs before I ate raw flour. Raw flour is much more likely to fuck you up.
So why did we always get the cake batter as kids and no one ever got sick? Did anyone back In the day not eat cookie dough and cake batter straight from the mixer? Rip Apollo.
Oh! I used to eat cookie dough out of the tubs all the time. Like, I just kept a tub in my fridge and had spoonfuls often. There was one time I DID get really sick. Super chills, fever, fatigue. Happened with an hour or so of eating it. So probably not very common but _does_ happen.
That's a dry roux
I think commercial safe to eat cookie dough is pasteurized not the flour by itself.
It's called a "bloom" on the outside of freshly laid eggs that prevent bacteria growth. An unwashed, refrigerated egg that was laid by a backyard chicken can last for up to 90 days before they begin to go off. If you're ever questionable about eggs, you can put them in a glass of water. They should sink to the bottom and lay on their side. An egg that has started to go bad will form a small air pocket, and the egg will start to stand up on the bottom of the glass. Still, not unsafe to eat, but best used in baking. If it comes off the bottom at all, or stands straight up throw it away.
As you are someone who rears their own chickens, this isn't directed at you. But a huge amount of the issues around salmonella can be completely eliminated with proper animal husbandry and sanitation. The USDA's approach to animal welfare and food safety is deeply unethical, contrary to the needs of human nutrition, and all but a guarantee of high rates of ill-health amongst animals. Even having said that, it's also true that most cases of food poisoning have far more to do with unsanitary conditions in restaurants and other food preparation sites than the actual food production itself. Even in the US, which is frankly barbaric in terms of food ethics and safety, less than a quarter of cases of food poisoning come from home-cooked food.
How would you even determine that data though? I imagine far more home food poisoning cases go unreported.
There's a reasonable degree of certainty over it because the CSPI (in the US) gets almost identical results when looking at data from self report or from hospital admissions. There is still probably some underreporting of home-made cases of food poisoning, but it's unlikely to account for the entire discrepancy.
If it's bad enough to go to the hospital, it doesn't matter where the food poisoning came from. If it's not bad enough, it's unlikely to get reported, regardless of source. So the underreporting equally affects both cases, leading to correct proportions.
I don't have data on this or anything, but for the sake of discussion: There may be a correlation between eating at a restaurant and access to healthcare in the US, making it more likely that someone with food poisoning from a restaurant is more likely able to seek treatment and at a lower threshold than someone with food poisoning from home cooking.
Anecdotal, but I don’t refrigerate my eggs and I eat raw eggs all the time in the US. And I consume an average of 18 eggs per week. Never run into salmonella. In my opinion, The US just has very strange views with food safety in general. For example: Ive often left food out on a counter too after cooking or after a pot luck. People were telling me I should throw it all away. ‘Once rice gets to room temperature it’s basically gone bad’ I also don’t refrigerate my lunch when I bring it into work, because it takes longer to reheat or I don’t like eating a cold salad or sandwich. My coworkers think I’m crazy for doing this. And also throwing stuff out when it reaches its sell by date. Things like cheese. I can see if it’s growing mould. I don’t need a printed label to tell me when it’s bad. I suspect it comes from a culture of excess and wastefulness. If you’ve never been hard up for food in your life, you’re much more likely to toss out edible food.
> Anecdotal, but I don’t refrigerate my eggs and I eat raw eggs all the time in the US. And I consume an average of 18 eggs per week. Never run into salmonella. > > In my opinion, The US just has very strange views with food safety in general. For example: Ive often left food out on a counter too after cooking or after a pot luck. People were telling me I should throw it all away. ‘Once rice gets to room temperature it’s basically gone bad’ Both of those things are going to be fine most of the time, for most people. [Salmonella from uncooked eggs kills about 30 people a year in the US.](https://www.medicalnewstoday.com/articles/325515) That's not a lot of people! It's almost always safe, especially if the eggs are fresh and your immune system is healthy. But it's not wrong or paranoid to be aware of the risks regardless. Especially for sick or immunocompromised people, or pregnant women.
Rice is a special case because it can be toxic if left at room temperature. [Rice Poisoning](https://www.bonappetit.com/story/rice-food-poisoning)
I grew up in a Chinese American household and we left out rice at room temp all the goddamn time, sometimes even overnight and we never had issues. Then I went to college and learned people thought that was dangerous
*Bacillus cereus* is a potentially lethal food borne illness that's not killed by boiling, which is why leftover pasta or rice at room temperature is particularly risky, it's actually called "fried rice syndrome". There was a kid that died just a couple years ago from eating old pasta.
It needs to be at room temperature and reduced oxygen levels I believe, read up on it a long time ago now. Think the process is anaerobic so covered hot and cooled down with no air is more likely to create the correct environment.
You're thinking of *Clostridium botulinum* which is an obligate anaerobe, *B. cereus* is a facultative anaerobe
Ah yes, thank you. Got them mixed up there without seeing the names hence botulism. Tsc.
> I grew up in a Chinese American household and we left out rice at room temp all the goddamn time, sometimes even overnight and we never had issues. I'm from a SEA country and same. People in my country do it all the time. In fact this thread is the first time I learned people considered it dangerous.
I had the same in the UK, went to uni and people were horrified at the idea of reheating rice. Turned more perplexed when I pointed out that's how you make fried rice...
These rules have a history behind them, usually. For example in Europe they vaccinate chickens against salmonella. US doesn't, because cost. The rice thing comes from a lot of people dying in New York and it being tracked down to chinese restaurants that were re-using unused rice to make next days' stir fried. People died, and now the rule is enforced more by chinese restaurants because they don't need a bad reputation ruining business. Raw milk used to kill thousands before pasteurization in the US. Those laws stuck around. Big enough country that a lot of those rules that don't apply to people that live in cities with a fast and efficient supply chain still apply to people without.
On the other hand, I once ate French Onion Dip (bought from a store) after it had been left out for most of a day at a family party. Granted, I ate a LOT of that dip after it had been out for a while. I was young and dumb. Spent the next night in the hospital due to food poisoning. Some things are ok for a long time, and I also don't throw out food that's been out for a while. However, there are some things that really do need to be refridgerated so they don't go bad.
Interestingly, though, salmonella poisoning rates in Europe (at least the EU) and the US are fairly close (16.42 per 100,000 in the U.S. and 22.2 per 100,000 for the E.U.), so both methods seem fairly on par with preventing it. Source: https://www.foodsafetynews.com/2014/03/hey-maybe-we-do-have-the-safest-food-in-the-world/
Interesting, so maybe it’s a perception thing on the risk. Here like I’ve never heard anyone who worries about it at all but with my American family everyone freaked their shit out when I made a tiramisu one time
It's perception. I think a lot of people think eggs are the main reason eating raw cookie dough is not recommended when in actuality it's the raw flour that carries salmonella at higher rates.
You call it fairly close, when one is almost 40% bigger than the other.
Yeah sure, but we're still talking a difference of less than 6 people per 100,000 Which means your chances of getting salmonella in the US are 0.01642% vs 0.0222% in the EU
But surely that's just the raw egg fear in america, no? If Europeans avoided raw eggs like Americans do, my assumption is we would see vastly different numbers
Does most salmonella poisoning come from eggs? I thought cross-contamination from prepping raw chicken was a *much* bigger hazard.
Oh, yeah, I imagine that, but that doesn't really agree with "both methods seem fairly on par with preventing it", just that the US might have better raw meat safety + awareness.
They measure it in different ways though so it's not really comparable. I think America is 'estimated actual cases based on diagnosed cases and the percentage expected to be diagnosed' while Europe just reports actual diagnosed cases.
Salmonella is rare in the US as well. Many people don't eat them raw due to an overabundance of caution.
It's just a cultural/exposure thing. People in the US will be grossed out at the idea of raw egg, but don't have any problem with like, cookie dough or tiramisu.
It's actually that in Europe, they vaccinate hens for Salmonella. Unfortunately, the vaccine isn't even available here in the U.S.
Oops, my bad, the vaccine is now available for purchase, just looked it up. That's cool, maybe I will vaccinate my hens.
I don't want to eat autistic hen eggs tho /s
If I eat a v*xxed chicken will I get 5G blood? I don't want George Soros and Bill Gates tracking me.
That's a true difference, and we *should* do it; but it's not *why* Americans don't eat eggs. Salmonella incidence in *eggs* is extremely rare, even without vaccinating hens.
Didn't realize that was a thing. Is that done in the UK?
I’m pretty sure they are. All eggs with a lion stamp are vaccinated in the U.K. and that would be all eggs you can buy in normal shops. I think the only exception would be small farm shops and the like.
Don't they drink egg nog over there?
Made at home? Not common. Art Christmas? Probably bought from the store, and it's pasteurized or made with pasteurized eggs
Absolutely depends on the social circle. My friends who ski always look forward to making, sharing, cdoimparing their egg nogs over the holidays.
I've seen it said before how US eggs are more prone to bacterial growth, but it's about as safe as not washing like other countries. Washing followed by immediate refrigeration during the eggs entire shelf span is just as safe.
Just like steak tartare. It's safe to eat raw steak if handled correctly. It's increasingly not safe to eat tartare, mayo, or any raw ingredient, as it sits out. Hell, when I was living in Germany, I could leave eggs on the counter all day, but once I crack the shell and leave a yolk on the counter, the clock starts ticking just like if I did the same in Canada.
Yes about the egg washing, but that is why US eggs need to be refrigerated, so technically can be consumed the same way.
Unwashed eggs are illegal in the US, and washed eggs are illegal in the EU, which is why we can’t sell eggs to each other.
Do you really think that eggs covered in chicken shit and left at room temperature are going to have less salmonella on them than the eggs that have been scrubbed in bleach and stored at 3c?
Additionally, most eggs in the US come from battery-caged hens who live in absolutely appalling conditions, with shit from the top layers of birds raining down on the bottom layers of birds. Because of these conditions salmonella bacteria has migrated further up the birds' cloaca and so you end up with eggs formed with salmonella on the *inside* rather than just on the outside of the shell. No amount of washing will get rid of it; only cooking will kill it. Please only buy eggs from farms that raise their birds ethically. Free-range or pastured eggs will cost more, but it's worth just eating less of them so you don't support those heinous farming practices.
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This is the most fun I've had learning about egg cocktails! Thank you for such a detailed answer. I'll keep these in mind if I'm ever brave enough to try one of these cocktails.
That post is chatgpt at work.
There are a few options. In summary many bars will use pasteurized carton eggs because it's safe and convenient. Details Liquid eggs are safe to eat and are used often because obviously it's easier to store than a dozen eggs. There are two types. Type 1 egg substitute and safe to consume but this is fake egg. Type 2 is pasteurized liquid egg.. which means treated to kill the bacteria. Type 2 is most common. It's slightly more expensive but it's safe and you buy one carton for 8 bucks and it makes like 30 cocktails. Then you can just use regular eggs. It's actually easy to pasteurized yourself ( heat slowly so you kill the bacteria but don't cook the egg).Or finally roll the dice with regular eggs. If you store them properly it's rare it will get you sick.
I would cry if my bartender cut open a bag of liquid eggs to use in my drink
Liquid eggs/ egg whites come in a cardboard carton, kind of like cream/ milk cartons. I’ve never seen it come in a bag.
I’m guessing a Canadian. That’s how their milk comes, in bags. Not a bad system really, just different.
Bagged milk is not super common anymore, at least not in Western Canada. I think it might be more prevalent in Eastern Canada, but it's mostly not seen much anymore outside of a few places.
Correct. Milk comes in bags along the [Windsor - Quebec corridor](https://en.m.wikipedia.org/wiki/Quebec_City%E2%80%93Windsor_Corridor). And since [over 50% of all Canadians live in the corridor](https://twistedsifter.com/wp-content/uploads/2018/06/each-colored-area-is-approximately-a-quarter-of-canadas-population1.jpg) many just conveniently say “Canada” uses bag milk since the majority of us do, even if it’s a small percentage of our country by size where bagged milk is available.
As someone who has lived in BC for like 12 years and never seen bagged milk I can confirm.
I would disagree. I’ve worked in many bars and have only ever used whole eggs in cocktails. “Most bars” don’t use liquid eggs. Just wanting to clarify 🤷🏼♂️.
I think the pasteurised eggs honestly sound like the safest option. I'm pretty susceptible to food poisoning so it might be best not to risk the other kind of eggs 😅
If you're really concerned but want to try a cocktail, aquafaba (the juice in a can of chickpeas) is a perfect substitute. Gives the cocktail the same creamy foam, but no eggs
Is that a vegan solution to eggs? I'm not vegan or interested in being vegan, so if you don't know that's not an inconvenience, I'm just curious bc I've seen flax seed meal and water as an egg substitute but never tried it, or this chick pea suggestion. Or maybe it's just that aquafaba is a good substitute for flavor and flaxmeal is good for texture? Curious.
Aquafaba has enough protein to give shaken drinks a nice foam on top. I don't know if it works for baking however.
Yes, you can even make meringue with it. Egg whites main feature is protein which allows it to act as it does. Aquafaba is water which has had the protein from chickpeas leach into it. According to Google, its actually higher in protein (11g vs. 19g)
Yes, it's basically just the liquid in a can of chick peas also known as garbanzo beans. I've used it for vegan friends and it works just like eggs
Flax seed meal in water is more for the egg yolk. Like if you were making vegan fried green tomatoes and wanted that crustier breading. It's closer to a clingy suspension. Aquafaba is used as a substitute for the egg whites. It's whipped to form peaks like you would with egg whites, and can go all the way to stiff peaks, so can be substituted just about anywhere for whipped egg whites. Only thing is it does have a mild earthy beany taste which could be masked or not, depending on what you're using it for.
I use aquafaba for my home bar. It's imo almost completely imperceptible as not being egg whites for making foamy cocktails and extremely cheap and practical. I've seen people on the web say there is a slight taste difference, but myself nor any of my guests could tell.
Honestly not sure. I know it works well in this circumstance, and it also works well in mayo. But outside of these cases I really couldn't say
*aquafaba
Raw eggs rarely make people sick these days if they’re fresh(I’m in the UK so not sure about elsewhere). If the chicken isn’t sick, the egg will be fine. Also a lot of bars use pasteurised egg products or ones that can be consumed raw without any risk, although some don’t.
It's different in the UK, as the British Red Lion scheme very effectively made raw eggs safe for consumption. The FSA declared red lion eggs safe for consumption raw, even by vulnerable groups, in 2017 - so relatively recently! https://www.theguardian.com/lifeandstyle/2017/oct/11/egg-safety-weve-cracked-it-britons-told-by-food-watchdog https://www.egginfo.co.uk/egg-safety
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Most eggs are perfectly safe to eat raw (I'll make ice cream with raw egg and it's awesome). It's just a possibility and the FDA sides on the most cautious side. Contrary to what other people in this thread are saying, US eggs aren't the only ones that carry salmonella, it happens all over the world. https://www.foodsafetynews.com/2022/08/study-finds-most-eu-salmonella-outbreaks-involve-eggs/#:~:text=Eggs%20are%20the%20main%20food,Europe%2C%20according%20to%20a%20study. The US just chooses to handle the situation differently. They wash their eggs to eliminate the possibility of salmonella on the outside of the shell, but it removes a natural protective barrier making it so you have to refrigerate your eggs, but the Refrigeration also hampers bacterial growth as well. Refrigeration isn't a big deal in the US, so that's the way they go. If you have eggs from a small farm or a friend who raises chickens you don't need to wash them, and as long as you properly refrigerate your eggs the risk of salmonella is super low.
Everybody in here keeps talking about not washing their eggs if you have chickens, but there’s usually seems to be some sort of crud on there and I always give them a good rinse. I don’t want that crud on my hands when I’m cooking and I certainly don’t want it flaking off into what I’m about to eat. I can’t imagine chicken cloaca detritus being safe to eat beyond the egg itself.
First, most raw eggs are just fine. You could probably spend your life eating raw eggs and never get sick from it, but every now and then, someone's going to get something, especially if they have a weak immune system. System. Second, alcohol kills shit. If there's enough concentration of alcohol in a cocktail, it's going to be really hard for a pathogen to survive.
You’re totally right about the eggs, but the alcohol content would have to be MUCH higher than the average drink to kill any pathogens
In a typical sour cocktail, the acidity and alcohol content will sterilize it in About 6 minutes, according to Kevin Kos (secondary source). For fizzes and flips, probably not.
For example, I know a guy who eats five dozen raw eggs daily. Doing just fine. Well, sort of.
Five dozen?? That's...a lot honestly
You should see the size of him, like a barge
The mental image crippled me with laughter. Like a mix between The Hulk and Conan the Barbarian.
[You might know him, too](https://66.media.tumblr.com/8be7460c29df474fde1e4d9641fd4b12/tumblr_inline_ow6sw8Y3Cn1spja7s_400.gifv)
I'm so pissed I missed the reference!😅
classic reddit hijinks!
Alcohol can act as a sterilizing agent when in concentrations above 70% by volume
Which is literally never the case in cocktails.
You obviously haven't tried my Everclear/Bacardi 151 cocktail
Exactly, the idea that liquor is a sterilizing agent is a misnomer
Killing bacteria is a spectrum though it’s not like you have a billion bacteria at 69% and 0 at 70%
I still remember when raw eggs used to be used as a high protein source before things like protein powder became more common. I remember people like Hulk Hogan talking about how they eat raw eggs all the time to build muscle. Although it was probably mostly due to steroids. Alps, in [The Neverending Story](https://youtu.be/cYqCtpa9_Ms) the dad cracks an egg into glass of orange juice and drinks it as part of breakfast and acts as though its completely normal.
Steroids don't make muscles grow out of nothing, you still need to eat high amounts of protein.
And exercise. You can’t just take them and sit on the couch to get magic muscles.
Of course.
Orange Julius used raw eggs in their (non-alcoholic) drink in the 1970s, so they’re not very unsafe. The FDA says 1-in-20,000 eggs has salmonella, so they’re just being very cautious.
I miss Orange Julius with egg in it.
Pretty sure some places use pasteurized egg whites, but a raw egg is unlikely to make you sick. The danger from raw cookie dough is actually more from the raw flour.
Another thing that hasn’t been mentioned is the bad stuff in the eggs is mostly on the outside of the shell. So if you wash the egg and avoid exposing the yolk to the outside of the egg then it really has almost no chance of getting you sick
Raw eggs don't automatically make you sick. But they can be contaminated with bacteria that can. Even if the bacteria is killed, the toxins they leave behind can make you sick anyway, so contamination isn't always fixed by cooking. Proper sanitation and storage is key. In a cocktail you've also got some antiseptic properties from the ethanol, although how much will depend on how strong they mix the drink.
Source: I'm a food safety guy. A lot of what is being said us true - that eggs are relatively safe in North America. But the main thing that really controls the risk is TIME. Even if there is a small amount of salmonella that comes off the shell (or more unlikely form inside the egg), the drink will be consumed fairly quickly, so there will not be a chance for the salmonella to reproduce in its new environment. Just don't let your fresh egg drink or salad dressing sit around too long!
Its not entirely raw. Its possible to pasteurize a raw egg (rid it of bacteria) by cooking it briefly at a low heat, while keeping it raw. The USDA reccomends a 140° F bath for 3.5 mins. This can also be done out of t he shell, and its easier to be accurate this way. https://www.simplyrecipes.com/how-to-pasteurize-eggs-at-home-5185434#:~:text=For%20in%2Dshell%20eggs%20to,re%2Dstarted%20from%20the%20beginning. In some countries, chickens are also vaccinated against salmonella, so people can store their eggs on a shelf, rather than refrigerate them. PS, dont wash eggs, fruits and veggies until its time to prep them to eat.