COLUMN: Don’t fear the egg white - (Washington Post)
October 31, 2007 – 10:58 pmWilson writes that sometimes he does not tell the whole truth, like when he introduces friends to two of his favorite cocktails — the Clover Club and the Pink Lady — he refuses to let anyone watch him mix them because raw egg whites make way too many people squeamish.
Tell people that you’re going to use egg whites in their cocktails and one of two things will spring into their minds: a) the image of Rocky Balboa slugging down eight raw eggs before his morning workout or b) salmonella.
Wilson says that all of the wonderful things that call for raw eggs — real mayonnaise and hollandaise, Caesar salad prepared the right way, traditional mousse — the dreaded food police have frightened us away from. And the use of raw eggs is just as delicate an issue for cocktail enthusiasts as it is for foodies.
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