Egg Beer Cocktail: A Raw Adventure

The practice of adding a raw egg to beer, known as egg in beer, has a long history in various cultures around the world. This combination, often associated with miners and dockworkers, is believed to have originated as a meal replacement or a hangover cure. In England, a mixture of beer, raw egg, honey, and herbs was prescribed to the sick, and the practice of adding eggs to beer dates back to the 17th century. During World War II, when fresh dairy and beer were scarce, the question, What do you want, an egg in your beer? became popular. Today, many nations and cultures have their own unique methods of consuming eggs with beer, such as the Chilean malta con huevo and Vietnamese egg-based beer drinks. While adding raw egg to beer can provide nutritional benefits, there are also health risks associated with consuming uncooked eggs, including the risk of salmonella poisoning.

The history of raw eggs in beer

In the early 20th century, cracking an egg into a beer was a way to get around laws against giving away free food in bars, as it was now considered part of the drink. In 1915, a judge in Seattle ruled that an egg cracked into a glass of beer was not in violation of these laws. During the same period, the Pennsylvania State Brewers' Association promoted the combination of eggs and beer as a "miner's breakfast", encouraging the sale of both products.

The practice of adding an egg to beer became popular during World War II when fresh dairy and beer were hard to come by. The phrase "What do you want, an egg in your beer?" became a way of pointing out someone's greed or ingratitude.

Outside of North America, many cultures have their own versions of egg and beer drinks. In Chile, "Malta con huevo" is made by blending an inexpensive dark beer with a whole raw egg and sugar. In Vietnam, a drink called "egg beer" consists of beer mixed with whipped egg yolks.

How to drink a raw egg in beer

The practice of mixing a raw egg with beer has been around for centuries, especially in England and Vietnam. The traditional way to drink a raw egg in beer is to crack a raw egg directly into a glass of beer. The egg whites will mix with the beer, while the yolk will usually remain intact and sink to the bottom of the glass. You can also separate the egg yolk from the egg white and only add the yolk to your beer, which will have minimal impact on the flavour and texture of the drink. Alternatively, you can make a "beernog" by whipping the egg and mixing it with the beer, changing the entire beverage.

If you want to try this, it is recommended that you use light beers and traditional lagers with low-to-medium alcohol content. You should also be aware of the health risks associated with consuming raw eggs, including the risk of salmonella poisoning. To reduce this risk, use eggs from a trusted source and clean them before cracking.

In England, a mixture of beer, raw egg, honey, and herbs has been used as a remedy for sickness. This practice dates back to the time of Shakespeare, with possets—a mixture of eggs, cream, sugar, and beer or wine—featured in Macbeth and The Merry Wives of Windsor. Syllabub, made from egg whites, cream, and wine, was another similar drink.

In Vietnam, a popular drink called egg beer consists of beer mixed with whipped egg yolks. This drink is a variation of the traditional Vietnamese egg coffee.

In Chile, a similar drink called "Malta con huevo" is made by blending an inexpensive dark beer with a whole raw egg and sugar. This drink is said to be a hangover cure and a way to recoup strength.

The health risks of drinking raw eggs

Drinking raw eggs has been a practice observed for centuries, with historical mentions of the combination of eggs and beer in England, where it was even prescribed to the sick. In recent times, the combination has been observed in Chile, Vietnam, and the US. While raw eggs are highly nutritious, there are several health risks associated with their consumption.

The primary concern with drinking raw eggs is the risk of bacterial contamination, specifically with Salmonella. Salmonella is a pathogenic bacteria that can cause food poisoning, leading to symptoms such as stomach cramps, diarrhea, vomiting, and fever. Between 1995 and 2002, eggs were identified as the source of 53% of all Salmonella cases reported to the Centers for Disease Control and Prevention (CDC) in the US. In 2013, Salmonella caused an estimated 1 million illnesses in the country. The bacteria can contaminate eggs either directly during their formation inside the hen or indirectly through the shell membrane.

Consuming raw egg whites also interferes with the absorption of biotin, a water-soluble B vitamin that plays a critical role in fat and carbohydrate metabolism. Biotin is essential for pregnant women, and a deficiency can impair insulin function, negatively impacting blood sugar management. However, it is unlikely to cause a deficiency unless one consumes a large number of raw eggs regularly.

Additionally, according to a small, older study, eating raw eggs may decrease protein absorption. The study found that only 50% of the protein in raw eggs was absorbed, compared to 90% in cooked eggs. This could be a concern for those who rely on eggs as their primary source of protein. However, more research is needed to confirm these findings.

While cooking eggs is an effective way to kill bacteria and improve protein absorption, it is important to note that even handling raw eggs can pose a risk. Proper food handling practices, such as washing hands and utensils with hot, soapy water before and after handling raw eggs, are crucial to prevent contamination.

To minimize the risk of bacterial infection, it is recommended to use pasteurized eggs, which have been heated to destroy Salmonella without affecting the nutritional quality or flavor of the egg. The US Department of Agriculture (USDA) considers it safe to consume in-shell pasteurized raw eggs.

Overall, while raw eggs offer nutritional benefits, the potential health risks associated with their consumption, particularly the risk of Salmonella infection, are significant. Vulnerable individuals, including young children, pregnant women, older adults, and those with compromised immune systems, should exercise caution and opt for pasteurized or cooked eggs whenever possible.

The nutritional benefits of drinking raw eggs

The practice of adding a raw egg to a glass of beer has been observed in England, Vietnam, and Chile. In some cases, additional ingredients such as honey, herbs, liquor, and sugar are also added to the mixture. This practice is believed to have originated in the 19th century or during World War II, when eggs and beer were in shorter supply.

Despite the historical and cultural significance of this practice, this answer will focus on the nutritional benefits of consuming raw eggs, as there is limited information available specifically on the combination of raw eggs with beer. Here are some key nutritional benefits of drinking raw eggs:

Nutritional Content:

Raw eggs are nutrient-dense, containing a variety of vitamins, minerals, antioxidants, and healthy fats. They are an excellent source of choline, which is essential for brain function, and they also contain high levels of vitamin A and vitamin B12, which play a crucial role in strengthening the immune system. Additionally, raw eggs are rich in protein and provide all the essential amino acids.

Heart Health:

Raw eggs contain high-density lipoprotein (HDL), commonly known as the "good" cholesterol. HDL helps protect the heart by lowering the levels of low-density lipoprotein (LDL), or "bad" cholesterol. Raw eggs also contain omega-3 fatty acids, which further contribute to maintaining a healthy heart by reducing bad cholesterol levels.

Eye Health:

Raw eggs contain two powerful antioxidants, lutein and zeaxanthin, which are known to protect the eyes and reduce the risk of age-related eye diseases. These antioxidants may also provide additional health benefits, such as lowering the risk of Alzheimer's disease and cancer.

Brain Function:

As mentioned earlier, raw eggs are an excellent source of choline, which is crucial for brain function. Choline is a nutrient that supports brain health and cognitive performance. Additionally, the omega-3 fatty acids found in raw eggs can promote brain cell survival, repair, and protection against neurodegenerative disorders.

Energy and Metabolism:

Raw eggs are packed with nutrients that provide a natural energy boost and contribute to a feeling of fullness. The fatty acids in raw eggs can also help improve metabolism.

While consuming raw eggs can offer these nutritional benefits, it is important to consider the potential risks associated with raw egg consumption, including the risk of bacterial contamination, such as Salmonella, which can cause food poisoning. To mitigate this risk, it is recommended to use pasteurized eggs when consuming raw eggs. Additionally, cooking eggs can increase the digestibility of nutrients and further reduce the risk of foodborne illnesses.

Raw eggs in cocktails

The practice of adding raw eggs to alcoholic drinks is not new. In fact, it has been done for centuries in various cultures around the world. The question "What do you want, egg in your beer?" is a common saying in North America, implying that the listener already has something good but is asking for more. The phrase often carries a negative connotation.

History

The combination of eggs and beer dates back to at least the 17th century and was once considered a nutritious meal. In England, a mixture of beer, raw egg, honey, and herbs was prescribed to the sick. In the early 1900s, particularly the 1930s and 1940s, the "miner's breakfast" became popular in mining towns as a meal replacement, promoted by the Pennsylvania State Brewers' Association. During World War II, when fresh dairy and beer were scarce, the idea of adding an egg to beer became a metaphor for having something extra in a time of scarcity.

Preparation

When adding a raw egg to beer, the most common method is simply to crack the egg and put it into the drink. Typically, the yolk will remain intact, sinking to the bottom of the glass, while the egg whites mix with the beer, creating a creamy and frothy texture. Some people separate the egg, adding only the yolk or the white to their drink. Others may whisk the egg before adding it to the beer, creating a more homogeneous mixture.

Health and Safety

The consumption of raw eggs carries certain health risks, primarily due to the potential presence of salmonella bacteria. Symptoms of salmonella infection include diarrhoea, abdominal pain, cramps, headache, nausea, vomiting, and fever. While the prevalence of salmonella in eggs has decreased in recent years, there is never a guarantee of safety when consuming raw eggs. It is important to note that cooking the egg changes the texture and flavour and is not considered a viable option for cocktails.

Benefits

Despite the health risks, some people advocate for the addition of raw eggs to cocktails for several reasons. Firstly, it adds protein to the drink, making it a quick and convenient way to incorporate protein into one's diet, especially for bodybuilders or those trying to bulk up. Secondly, it can make beer more filling, aiding in weight loss or intermittent fasting by curbing hunger. Lastly, it is believed to be an effective hangover cure, providing the body with necessary nutrients to recover from excessive alcohol consumption.

Cocktails and Cultural Variations

There are several cocktails and cultural variations that incorporate raw eggs with beer or other alcoholic beverages. Here are some examples:

• Beernog – Beer is mixed with whipped egg, creating a thick and creamy beverage.
• Malta con Huevo – Popular in Chile, this drink is made by blending dark beer with a whole raw egg and sugar.
• Irish Breakfast – A European variation that often includes hot milk, ale or wine, and a raw egg.
• Posset – Consumed in Shakespearean plays like "Macbeth" and "The Merry Wives of Windsor," posset consists of eggs whipped with cream, sugar, and beer or wine.
• Syllabub – Similar to posset, syllabub is made by mixing egg whites, cream, and wine.
• Pisco Sour – A Peruvian cocktail made with raw egg white, giving the drink a foamy head.
• Pink Lady, Ramos Gin Fizz, and Clover Club – These cocktails also feature raw egg as an ingredient.

Frequently asked questions