What do bartenders use for egg white?

Answered by Jeremy Urbaniak

Bartenders often use egg white in cocktails to create a frothy texture and add a silky smoothness to the drink. However, some people may prefer not to consume raw eggs or have dietary restrictions that prevent them from doing so. In these cases, bartenders can use alternative ingredients to achieve a similar effect.

One common substitute for egg white in cocktails is aquafaba. This is the liquid that is leftover from canned chickpeas or other legumes. Aquafaba has a similar protein structure to egg white, which allows it to be whipped and create a foam-like consistency. It is also a vegan-friendly option for those who follow a plant-based diet.

To use aquafaba as a substitute for egg white, bartenders typically measure out the same amount of aquafaba as they would egg white in the recipe. This can be anywhere from half an ounce to an ounce, depending on the drink. The aquafaba is then added to the cocktail shaker along with the other ingredients and shaken vigorously to create a frothy texture.

Another option for replacing egg white in cocktails is using a product called “Vegan Egg Replacer.” This is a powdered mix that can be reconstituted with water to create an egg-like consistency. The vegan egg replacer can be used in the same way as aquafaba, with similar measurements and shaking techniques.

In addition to these alternatives, some bartenders may also use other ingredients to create a similar frothy texture in cocktails. These can include dairy alternatives such as almond milk or coconut milk, which can be frothed using a milk frother or handheld blender. Additionally, some bartenders may use commercial products like soy lecithin or xanthan gum to create a foam-like consistency in cocktails.

It’s important to note that while these alternatives can provide a similar texture and appearance to egg white in cocktails, they may not have the exact same flavor profile. The taste of aquafaba or other substitutes may differ slightly from traditional egg white. However, for those who cannot or choose not to consume raw eggs, these alternatives can still offer a satisfying and visually appealing cocktail experience.

Bartenders have a variety of options for replacing egg white in cocktails. From aquafaba to vegan egg replacers and dairy alternatives, there are plenty of ways to achieve a frothy texture without using actual eggs. So, whether you have dietary restrictions or simply prefer not to consume raw eggs, you can still enjoy a delicious and visually stunning cocktail. Cheers!