I have been using egg white in cocktails for years, but my boss at my new job is telling me there's too much risk of selmonella. What are your views? Is there any research into whether the alcohol and lemon act as curing agents, like when making carpaccio?
Hi Simon, thanks for that. Do you have any sources i can cite re: "unwanted bacteria... carried on the outside shell of the egg". Perhaps you could come visit the Gold Coast and explain it to him yourself!
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I have been using egg white in cocktails for years, but my boss at my new job is telling me there's too much risk of selmonella. What are your views? Is there any research into whether the alcohol and lemon act as curing agents, like when making carpaccio?
Hi Simon, thanks for that. Do you have any sources i can cite re: "unwanted bacteria... carried on the outside shell of the egg". Perhaps you could come visit the Gold Coast and explain it to him yourself!