In this segment, we’re going to talk about eggs. Every once in a while, you're going to have to incorporate egg into your cocktail. Now when you do this, you always want to put the egg in first in case you accidentally get some shell or get some yolk into the drink. You can start over again and you haven’t lost anything.
So we’re going to start by cracking the egg. It’s a quick wrap in the middle, get a break and you're going to finish the break in half. Now you're going to take the yolk and just put it back and forth from one shell to another until you have most of the white in the glass. And there you have it.
Now we’re going to add the rest of our cocktail to the egg. So we have the egg and the spirit in our glass now. Before we add the ice, we want to shake. The reason why we’re doing this is you want the egg at room temperature because it will emulsify better with your ingredients and incorporate much better into your cocktail. There are 2 ways to do this. One is the dry shake in which you take your tin part, attach it and shake the bejeezes out of this. I'm going to go for much longer than that.
But I want to show you a better way. We’re going to incorporate your egg much better to your drink and its going to take you a lot less time. That’s using a cappuccino frother with the hard blade. You see how this is already starting to come up. That should be pretty good. Now you're going to add ice. Shake hard as well. And strain into your cocktail. Remember, away from your guests. And there you have it, eggs throughout your cocktail. And oh so tasty.
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