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Egg Whites Showdown | Fresh vs Pasteurized vs Powdered
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- čas přidán 5. 08. 2024
- Cocktail Engineering episode 3 - Egg Whites Showdown, Fresh vs Pasteurized vs Powdered! Which one wins? Use of egg whites in a bar or home bar freaks out a lot of imbibers. Is it really safe to use raw egg whites in a cocktail? What if you use an alternative egg white? In this video I break down three egg whites options: fresh egg white, pasteurized egg white, and powdered egg white. But which one is the best to use in a cocktail? I rated them all according to strict ‘Cocktail Engineering’ criteria and proclaimed a winner. Do you agree? Recipes are below the links.
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If you want to try the powdered egg whites, you can find it here: geni.us/NXAEk
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Vodka Sour:
· 60 ml (2 oz) vodka
· 22,5 ml (0.75 oz) lemon juice
· 22,5 ml (0.75 oz) simple syrup
· 22,5 ml (0.75 oz) egg white - fresh/pasteurized/powdered*
Shake without ice first, then add a large ice cube and shake again. Double strain. No garnish, for science.
Enjoy it like a true lady or a gentleman. Responsibly!
*Powdered Egg White:
· 10 g powdered egg white
· 90 g water
Mix and let it sit for 10 minutes before use. Store in a fridge and use the same day.
If you want to try the powdered egg whites, you can find it here: geni.us/NXAEk
0:00 Intro
0:21 In today's episode
1:18 History of egg whites in cocktails
1:45 Is it safe?
2:43 Safe ways to use egg whites
3:13 Getting FRESH eggs
3:42 Buying and storing eggs
4:25 Pasteurized egg whites
4:53 Powdered egg whites
5:05 Preparing three different egg whites
7:40 Making the Vodka Sours
9:17 Appearance, thickness, aroma, taste, texture
11:26 Results
Cocktail Engineering, Essential Cocktail Syrups: • Essential Cocktail Syr...
Cocktail Engineering, Gum and Ginger Syrups: • Gum and ginger syrup r...
FDA, 1 : 30.000 eggs: bit.ly/3lQg3jn
Choking on food, 1 : 4.000: bit.ly/3clzuh5
Pisco Sour and salmonella: bit.ly/3slanAo
Here are some of my favorite CZcams cocktail channels:
@howtodrink
@StevetheBartender_
@TrufflesOnTheRocks
@TheEducatedBarfly
@VladSlickBartender
@BehindtheBar
The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand
#cocktailegineering #eggwhite #experiment
I like to support local farmers and workers and that’s why I went to a local market. Do you use any locally grown and produced ingredients?
I get a vegetable basket from a local farm. They know they'll sell their produce and I know I'm eating a healthy and locally sourced food. Everybody wins, even nature.
Enjoyed the comparison, Kevin! I'd love to see the same format with some of the eggless options. Your ability to simplify science helps me feel smart - thank you!
Thank you so much Anders! We will do it for sure! I love to make the experiments like this and I am happy to see so much great feedback on this. Cheers my friend!
Kevin, I really enjoyed the scientific approach to this. I also enjoyed the scenery. You and the team did a great job!
Thank you so much David! I appreciate it! 🥂
3:45 Couldn’t have done that better myself. I taught you well.
The chicken coop scene is absolutely gorgeous!
I like it too. Thanks!
Once again, smashing video from the team. This breaks down, and comprising is fantastic. Great episode. Cheers, Kevin.
Thank you Georgi! This one was especially fun to film.
This was utterly fantastic. I've always avoided doing sours because I never know what to do with the egg yolks... I don't bake often and when I cook I do not really have a need for the yolks. Knowing that I can buy a carton of pasteurized whites to achieve the same result makes me feel a lot less guilty. Thanks a lot Kevin!
It's my pleasure! I am so happy that I helped!
This has been my concern as well! I hate to be wasteful, and I also would like to be able to precisely measure egg whites for consistent cocktails. Thank you for giving me the confidence to experiment with pasteurized egg whites!
Just Wow, completely amazing analysis and editing
As always, stunning content from you Kevin! I love how scientifically precise you are, even down to measuring the foam produced. Informative, scientific and so easy to watch.
Thank you so much! I am happy that you like science in cocktails. We will often do stuff like this on this channel.
@@KevinKos Have sent your videos to a few of our staff so far to show them what quality mixology content looks like. Okay I'll stop simping now haha
@@DrinkInDigital I appreciate it! Thanks!
Terrific information! Very helpful and useful!!
Glad it was helpful! Thanks for watching!
Thank you for your content, it's really nice to see good quality work on tape
My pleasure! Thank you for watching!
Really love the clips from the marketplace and chicken coop. Thanks for all the info!
Agree! We have to do it more often!
This is something I am very interested in. Thank you for making this video.
Glad you enjoyed it!
Another great video - well done!
Many thanks Jean-Michel!
Some great info Kevin. Always interesting to see the science.
Glad you enjoyed it. Thank you!
great video, thank you. I was planning to use fresh egg whites since ill only be making cocktails for a small group of 7 for christmas but i wanted to look into the alternatives. ill still go fresh, but id probably go powdered for bigger groups or to store for longer periods of time.
I loved this experiment I've always wondered how these egg whites compared. Thank you for doing the leg work!
Glad you enjoyed it! Thank you!
Eggceptional and truly Eggstroardinary views of your Homeland! All jokes aside, those outside shots were beautiful
You beat me to the egg..... jokes.
Thank you Gabriel! Slovenia It's a really beautiful country. I hope, that you will visit it someday.
@@KevinKos It's definitely on our list to visit. We look forward to the day we can travel again
Oh and everytime I see how you showed the egg to the chicken, I die. 🤣
"I'll just take this, if that's ok? Thanks, bye." 😂
Chicken looks a bit taken aback, but she's a fan of the show, so it's all good. 😎
Haha true. I had to ask for permission 😂
Thanks for another informative video.
Thanks for watching!
Really great video!
Thank you!
hey Kevin thanks for the insightful video. I think it is worth mentioning that the aroma and taste are better the be tasted blindly or in a triangle taste, this will remove the effect of advertisements and mindsets into the final result. keep up the great job man. and have a great week. cheers
It makes sense 🤔 Thank you for the suggestion. I am glad that you like the episode. You too have a great week. Cheers!
I'm pretty sure our science teachers would be proud of our in depth experiment of making the best egg white sour cocktail 👨🏫👨🎓😅
You are right!
Your video helped me a lot,i appreciate for great contents
Glad to hear that!
Wonderful video to you and your team Kevin! I'd like to see how the fresh egg white and the powdered stand up to synthetic foamers as well as aquafaba. But really appreciated your method in doing this, easy to follow and easy to replicate.
Great suggestion! I will note it down. Thank you so much!
Great analysis! The outside shots were incredible. The farmers market had a beautiful view. I wonder if using aromatic bitters, which is pretty common, would have masked things. 🤔
I like those outside shots too. Yes, Aromatic bitters would mask some aroma for sure. Thank you Vino!
No ostrich egg? Another great video Kevin! I always use fresh eggs... not on a fan of any other option i've tried
I wouldn't be so comfortable with taking an egg from an ostrich 😅 But maybe next time. In the name of science!
Interesting, thanks for the research, I was almost convinced by the powdered eggwhite!
Glad it was helpful! Thanks for watching!
Kevin as a professional bartender I barely find a CZcams channel that challenging me. Thank you!
So nice to hear that I challenge bartenders too. Thank you for supporting the channel. Cheers, Nikolas!
Interesting video Kevin! Although another remarkable option these days would be products like Fee Foam (Fee Brothers). What do you think about them? They are very practical choice for storing during weeks
This is great as in Colombia is nearly impossible to find pasteurized or powdered egg whites
You still end up with the best egg form or the three. Pasteurized and powdered comes in handy in a bar.
Hi....Congratulations for the experience... I always knew about the quality of the country egg but your teaching was very enlightenin"
Thank you so much 🙂
Hey Kevin,
I've just discovered your channel and binged through it😅
You guys do a fantastic job, keep it up👍
I would like to know your thoughts on Aquafaba in comparison with regular eggwhite. Thanks forward and looking forward for new videos
Welcome aboard! I am glad you like it! That's the idea for the next foam comparison episode. Thank you so much!
Went to a bar once where they used the powdered eggwhite by just tossing it in the shaker. Worked pretty well too :)
I am not sure about this technique, since powdered egg white needs some time to hydrate.
Another eggcellent video!
Haha thank you!
Great information. Maybe a cost comparison per drink (realizing it's different by region) may have changed the ranking. I like the pasterized eggs when doing parties (remember those?) to keep waste down. Single once in a while the egg is just a good and the yolk great for baking. I do hope you try the alternatives. One I am curious about is the miraculous vegan foamer very expensive compared to eggs but only require a few drops. Really been on the fence to get them.
Great point! The fresh egg would definitely be the most expensive. Maybe we will do the cost comparison with alternatives. Thank you for the suggestion!
Greta Video team KK... now do the whole "Miracle Foamers" What I use, vs Aquafaba vs Egg White
Thank you Steve. Great idea! Noted 📝
My neighbor actually just brought us a bunch of farm raised eggs from her chickens. It felt SLIGHTLY different not having it in a grocery pack but the flavor/quality was definitely good.
It's different for sure. Not only egg whites, but egg yolk is also more colorful than the ones from the store. I love to use farm-raised ingredients.
I've gone full on with the pasteurized egg whites after trying them at home. I love sours, but only have easy access to supermarket eggs of unpredictable quality. Less waste and still great sours.
Also with powdered egg whites I’ve found you can just add a teaspoon or two to the drink mix and do a dry then wet shake and viola - no waste
Many years ago there was a great Mexican restaurant in my city that was well known for their frothy margaritas. They were blended first and served in a tall pitcher (like beer) along with glasses full of ice. I always suspected they used egg whites to get the frothiness. They looked allot like your drinks so I think that was it. Going to try using fresh egg whites first and if that works well I might try the powdered just for convenience. Thanks for the test!
That's interesting! Make sure to also check out my Super Syrup and Super Foam episodes for some DIY alternatives to egg whites. Cheers!
I'd really like a side by side comparison with aquafaba and maybe other foaming agents. For some reason, I distrusted aquafaba for ages. But at some point, I tried it (only because I had no egg whites), and it made the best looking foam I have ever made. I have been using it ever since, depending on the drink of choice.
Also, this is my favourite series and I love it.
Noted. Thanks!
Hahahha!
I'm from Rio Grande do Sul / Brazil!
Very proud here!
Nice! Regards to Rio Grande do Sul!
I'm a little late to this video, but one thing to note is that you can pasteurize your own eggs at home, a task made especially easy with a sous vide machine. Pasteurized eggs are not only useful in cocktails, but also homemade mayonnaise, hollandaise, cookie dough, egg-over-rice, and any other applications that call for underdone egg.
That is interesting information. Thank you for sharing it with us.
It isn’t actually a requirement to refrigerate eggs in Australia and they are sold unrefrigerated in supermarkets. It is recommended to refrigerate them once we get them home but only so they stay fresh longer.
Interesting information! Thanks for sharing it with us.
I'm trying to guess how many times you shot the intro to catch the egg correctly. Or did you use a boiled egg to avoid a mess?
I would really love to see your take on aqua faba, in advanced means of course. Since it doesn't last long in the fridge, maybe you could cover how to powder it or to preserve it for far longer?
Thank you for the awesome content! Keep up the great work!
I can only say that we had to do it a couple of times 😁. In the next foam test, I will test aquafaba too. I am not sure if I can rehydrate it, but I will see if I can do a longer-lasting result. Thank you!
Awesome video! Next time maybe compare some vegan options and also compare dry shaking with reverse dry shaking! I know someone tired to do that but they did it really badly !
Thank you! I saw the experiment by Leandro on the Barfly Freepour channel and he actually did it twice, with pretty interesting results that I found useful.
But there will more experiments on Cocktail Engineering too so stay tuned!
Great, I love your scientific approach!
Since you often talk about reusing ingredients I suggest an episode where you analyse the difference with acquafaba :)
Uh, I see from the comments that it's already scheduled. Well, looking forward hehe
Thank you!
Hi Kevin ! Cool video ! I'd be interested to learn about more options (mainly vegan such as aquafaba) if you want to do it, cheers !
Thank you for the suggestion. We will do it 😉
I was hoping the pasteurized would be fresh eggs great vid tho!
Science! Plus really good drinks. What more could you want?
So true!
I often don't have eggs at home, so powdered egg white is definitely something I'm going to try - the smell might be an issue, though. I wonder if that will vary with different brands. Though, honestly, I have such a basic palate I might very well not notice the difference anyway 😅
Looks like you might need to replicate my experiment! 😉 As for the smell, it's a common thing for all eggwhites, so when making a cocktail with egg white usually a citrus peel is expressed over, or a few drops of bitters added, to give it a different aroma. Enjoy exploring and mixing, cheers!
can u whisk powdered egg whites till soft peaks to make it fluffy?
I haven't tried it myself, but I don't really see a reason for that not to work. If you give it a go, please let me know how it turned out!
How long can albumin solution be stored?
The solution it's best to be used in a couple of hours, but you can make a fresh one in 10 minutes.
Where are you from Kevin? The package of pasteurized eggs is written in Italian, and I am. Too curious
I am from Slovenia. This pasteurized eggs are from the spar. I believe you have the same store in Italy
Hi Kevin
I have a question
Will using egg white powder cause watery feeling?
No, it won't there is also water in the raw egg white so the telling will be similar to the fresh one.
Thanks you for answering me
Always make a Prarie Oyster with left over egg yolk. Amazing! I usually use a 2 million scovile unit hot sauce. But I'm not smart. Haha.
Haven't tried that yet, but I'm guessing a hot sauce like that cooks the eggyolk before you even drink it! Cheers 🥚
@@KevinKos OH man they are soo good. I thought I would hate it but love them. Maybe just some Tabasco though.
I'd be interested in other foam options than egg or aqua faba.
Thanks for letting me know. Cheers!
Maybe powdered is the best when making flavoured foam if it gives the thickest well... Foam...
David wants that yolk!!!!!!!
That's the true Yolk Man
@@LiquidMemoir lol, exactly!!!!
Hahaha, what would happen if we let David into this chicken coop? A massacre?
@@KevinKos Egg shells everywhere!!! If he has some 151, it's over!!!!
@@KevinKos Eggsactly!!
Very nice video, little brother 🥰
Hi big sis! Thanks for letting us shoot at your place. I never get tired of the views you have there! See you tomorrow! Can't wait! ❤
Thank you Anja for letting us shoot at your beautiful place! The view on mighty Boč is stunning!
how about aquafaba?
We are keeping aquafaba for the next episode like this. Cheers!
Did you know that at 12 noon on the Spring Equinox, you can stand an egg on end?????
Didn't know that 😃
Thank you for the video! I'd really like to see vegan options compared too (like aquafaba, and tested against real egg white as well). Also, maybe you could add a blind test after the regular tasting to determine how big of a difference there is in taste and aroma...
Great suggestion and I will note it down. I am looking forward to testing these side by side.
Nothing ever seems better than fresh.
You are right!
Eggs white in a COCKTAIL?!?!? Now I've heard of everything. I'll never look at an egg the same again. One of these days I'll try it......
Yes Tim you will!!
Tim there's so many options out there so no more eggscuses! 🤣
HA! I need to check my eggspectations and the door and just go for it!!!!
wow, eggceptonal talk right here!
I would love to see a video of aquafaba.
Thank you!
Salud🍻from mexico
Na zdravje Jorge!
The packaging of the pasteurized egg white in Italian confused me a lot about your nationality ...
It looks like our Spar megamarket has an importer of egg whites from Italy 😃
should have tried to hydrate the powder in the cocktail itself
There is only 9% of the protein in an egg white so you have to add water to the powder. Also, it wouldn't hydrate properly and quickly in a cocktail itself.
“But that’s a topic for another channel”
Foreshadowing??
"Peanut Butter Jelly Time with Kevin Kos"! 🤣🤤
haha new channel? 😆