How are cocktails with raw egg as an ingredient made so people don’t get sick?
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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.
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There are a few options. In summary many bars will use pasteurized carton eggs because it’s safe and convenient.
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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.
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.
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.
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.
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.
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.
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