Whole Egg
A whole egg, used in cocktails like the Amaretto Sour or Flip variations that want both the yolk's richness and the white's foaming power in a single shake. It produces a fuller, creamier texture than either component alone. As with egg white, a dry shake without ice is often used first to build the foam.
Allergens: egg
Common uses
- adds both foam and richness in shaken cocktails
Buying & storage
A few days: Good for a few days refrigerated, then noticeably duller. Worth planning a second drink around rather than throwing away.
Buying: use pasteurized eggs where available for added food-safety peace of mind
Storage: use fresh, refrigerated eggs and keep chilled until use
Before it goes
Use up whole egg
Ranked by how much of it each drink uses and how little else it needs — the ones at the top will not send you back to the shop.
- Coffee Flip
Uses 50ml. Also needs cognac, coffee liqueur, simple syrup.
Recipes
Cocktails containing this ingredient
Swap it
Possible substitutions
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