Whole egg

• Other
• Non-alcoholic

The whole egg, white and yolk together, is the defining ingredient of flips and, with added milk or cream, of egg nogs. The yolk brings fat, colour and a rounded sweetness, while the white adds viscosity and some foam: shaken hard, the drink turns thick and velvety. The fat in the egg dampens sweetness and mutes subtler flavours, so a little extra sugar is often needed. It appears in the Apricot Flip and the Baltimore Egg Nogg.

Also known as: Egg

Used in 2 cocktails.