People always freak out about eating raw cookie dough for fear of salmonella due to the raw eggs.
Yet raw egg whites have been a common ingredient in fancy cocktails for ages and its never been questioned or regarded as dangerous.
What gives?
In: Biology
Bartender here.
TL;DR Eggs for cocktails are prepared(tested)
It’s not like there is no problem with using egg white (or even yolk) in cocktail. All depends what are the sanitary laws in your country. In Poland you need a certificate that the eggs were UV exposed. You can take this when buying eggs (for restaurant, bars etc) or doing it by yourself.
If you run some club and you don’t offer food, you aren’t allowed to make egg based cocktails, because you need permission for selling food. If you do sell food you need to take a lot of certificates from your sellers.
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