# Egg

A culinary ingredient whose white and yolk contribute different textures and structures to drinks.

Alcohol: 0% ABV

## Types

- [Egg white](https://stirred.fyi/ingredients/egg-white.md): 0% ABV. The clear, protein-rich part of an egg, shaken into cocktails to create foam and a silky texture.
- [Egg yolk](https://stirred.fyi/ingredients/egg-yolk.md): 0% ABV. The rich, fat-containing centre of an egg, used to add body, colour, and a custard-like texture.

## Cocktails

- [Coffee Cocktail](https://stirred.fyi/cocktails/coffee-cocktail.md): Despite its name, this late-nineteenth-century flip contains no coffee: ruby Port, brandy, sugar, and a whole egg shake into a rich café-au-lait colour.
- [Death Flip](https://stirred.fyi/cocktails/death-flip.md): Blanco tequila, Jägermeister, Yellow Chartreuse, vanilla, and a whole egg make Chris Hysted-Adams’s Australian modern flip strange on paper and lush in the glass.
- [Sherry Flip](https://stirred.fyi/cocktails/sherry-flip.md): Oxidatively aged sherry, a whole egg, and restrained sugar become a silky low-proof drink, with fresh nutmeg supplying the final aromatic layer.

## References

- Canonical page: https://stirred.fyi/ingredients/egg
- Photograph: https://stirred.fyi/assets/ingredients/egg-aa31c6e8.webp
- Source: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/eggs/egg-products-and-food-safety