Libations

Cracking the Egg

In Uncategorized on March 20, 2010 at 12:42 pm

a few facts about eggs:
With eggs, Size matters
Jumbo 2.5 oz
XL 2 oz
Large 1.5 oz
Medium 1 oz.
Small .5

Time from ovulation to laying is 25 hrs

Egg myths
You have to have a rooster. Roosters are “fun to have around…but you don’t need a rooster”
Blood spots and brown spots on the yolk mean its bad (“No, that just means the girl had a little blow-out when she was laying the egg…”)
Righ gold yolks are free range
Brown eggs are better
Raw eggs make you sick

Salmonella—the most common food-borne illness in US
One egg per 20,000 is contaminated
Average consumer encounters a contaminate egg once in 42 years
One outbreak for every one billion eggs consumed
Bacteria is most commonly found in the egg white

Safety:
Consider what gets exposed to the egg—limit exposure to the outside of egg
Sanitize equipment before and after use
Keep cracked eggs cold
Wash hands after using
Spray surface of egg with vodka to sanitize “There it is…vodka has a purpose”

Freshness
Eggs keep for a long time but there is steady quality degradation
Dates—Every carton of eggs has two dates. Julian date is the pack date; sell-by date can be no more than 45 days after packing. Recommended no more than 28 days old
Freshness considerations:
Does it wobble?
Is white thick or watery?
Cracks or flaws?
Is egg yolk convex?
Is there a foul odor?
Does it float? (“a floater is a stinker—out the back door best fing ‘er” according to _
“Can You Eat That Egg” by Scott Matthews)

Preservatives/Inhibitors:
Sugar
Salt
Ice
Alcohol above 8%–salmonella can’t thrive in here, which is good since any spirit you will be mixing egg whites with will be over 8%
Any acid w/ PH less than 5 (Vinegar, lime, grapefruit, even prune all fall below pH5)

In England eggs are stamped to show vaccination against salmonella, also production considerations

Modern considerations:
Eggs were smaller in the past, therefore vintage recipes will need to be adjusted
Milk of days past was not pasteurized, and still had cream in it
When mixing, the order of adding ingredients—don’t want alcohol to cook egg
“Dry shaking” first –emulsifying first helps
“Dirty glasses” complaints from bartenders –“Get the fuck over it.!“
It’s time consuming—be patient and do it right

Tools and prep:
Egg separator
Egg cutter
Squeeze bottle
Throw the spring from the hawthorne shaker into the shaker while dry shaking

Cleaning—rinse the glass out with cold water first

Alternatives to Farm Fresh:
Pasteurized
Powdered Egg Whites
Frozen Egg Whites
>consider based on needs, use, volume
Upside on freshness v. store bought (though not hens or farmers mkt)
If working three deep at the bar, this may be the way to go.

via TOTC Day 4: Cracking the Egg OR LeNell Smothers Licks an Egg From a Beefy Bartender’s Navel (Tipsy Texan).

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