Nature’s most versatile food: the incredible, edible egg. The raw potential just seems to outweigh the salmonella scares. Broken egg yolks are the source of dreams, you guys. While there are many reasons raw eggs are used in the kitchen (no, one of them isn’t chugging for protein, Rocky-style), it’s the structural elements the liquid imparts that give a cocktail, dish, or dressing its oomph.
When purchasing eggs for raw consumption, head to your farmer’s market. Eggs at the farmer’s market will no doubt be much fresher than store-bought varieties. Make sure you give them a once-over for any dirt, feces (yeah), cracks, or broken shells.
Raw eggs are used in cocktails to play up texture and volume. Egg whites impart a silky and frothy consistency, while the use of both the white and yolk is intended to add richness in both texture and flavor.
You can often expect to find an egg in these: sours, eggnog, flips, fizzes, and coffee cocktails. Check out: The PDT Cocktail Book by NYC-based seasoned mixologist Jim Meehan for eggy recipes and historical bouts.
Raw egg is mixed in with minced beef or is temptingly swaddled on top of the meat as if it were still nesting. The egg acts a binder and adds a glossiness to the beef. Tartare is rich and light - a satisfying contradiction.
Look at this tartare just working it:
Raw yolks are a characteristic component to classic Caesar dressing. The yolks add richness and bulk to the emulsion. Caesar dressings without raw eggs should be identified as “Caesar vinaigrettes.”
Note: it’s not a Caesar come correct without the Final 4: anchovies, garlic, Parmesan, and egg yolk.
Best riff: Crisped hash browns in the salad as a stand-in for croutons.