Answers.Body: <p>Several suggestions:</p>
  
  <ul>
  <li>On a fresh egg, remove the chalazae, the ropey bit in the white (it anchors the yolk);</li>
  <li>Use either pasteurized egg whites or powdered egg whites;</li>
  <li>Add ice only after the mixture has become foamy and voluminous;</li>
  <li>Use a finer mesh strainer (if bits are getting through your shaker strainer).</li>
  </ul>
  
Answers.ContentLicense: CC BY-SA 3.0
Answers.CreationDate: 2017-12-14T03:03:32.023Z
Answers.LastActivityDate: 2017-12-14T03:03:32.023Z
Answers.UserDisplayName: Giorgio
Answers.Body: <p>Chicago bartender here. Try adding your egg whites to one half of the shaker and your pisco and citrus to the other. Dry shake first. Then add ice and shake for 20 seconds. Double strain through a mesh strainer.</p>
  
Answers.ContentLicense: CC BY-SA 3.0
Answers.CreationDate: 2018-03-04T04:16:52.363Z
Answers.LastActivityDate: 2018-03-04T04:16:52.363Z
Answers.UserDisplayName: Seth R. Feldman
Answers.Body: <p>I’m not familiar with pisco but whatever ingredient is cooking the egg(citrus juice I’d think) needs to be separate when shaking and added afterwords.  It may be already in the glass that you pour the cocktail but finding a bartender that makes them often enough will usually be willing to show you the steps.</p>
  
Answers.ContentLicense: CC BY-SA 3.0
Answers.CreationDate: 2017-11-13T05:53:03.300Z
Answers.LastActivityDate: 2017-11-13T05:53:03.300Z
Answers.UserDisplayName: Dirty
Body: <p>So, i love to drink Peruan Pisco sours. You make these with Pisco, lemon juice, sugar and egg's white. You are supposed to shake the drink. However, every time i make this drink, i end up with little pieces of cooked egg in the drink. They are disgusting. How can i avoid this problem, while still conserving the the foam obtained with the eggs?</p>
  
  <p>Thanks.</p>
  
Tags: <drink><alcohol>
Title: How to avoid egg white being cooked in drinks?
UserDisplayName: John Doe
ThreadText: # How to avoid egg white being cooked in drinks?
  
  (Asked by: username_0 on 2017-11-05)
  
  So, i love to drink Peruan Pisco sours. You make these with Pisco, lemon juice, sugar and egg's white. You are supposed to shake the drink. However, every time i make this drink, i end up with little pieces of cooked egg in the drink. They are disgusting. How can i avoid this problem, while still conserving the the foam obtained with the eggs?
  
  Thanks.
  
  **Tags:** drink, alcohol
  
  
  ---
  
  ## 3 answers
  
  ### Answer by username_1 on 2017-12-14. Score: 2
  
  Several suggestions:
  
  * On a fresh egg, remove the chalazae, the ropey bit in the white (it anchors the yolk);
  * Use either pasteurized egg whites or powdered egg whites;
  * Add ice only after the mixture has become foamy and voluminous;
  * Use a finer mesh strainer (if bits are getting through your shaker strainer).
  
  
  ---
  
  ### Answer by username_2 on 2018-03-04. Score: 1
  
  Chicago bartender here. Try adding your egg whites to one half of the shaker and your pisco and citrus to the other. Dry shake first. Then add ice and shake for 20 seconds. Double strain through a mesh strainer.
  
  
  ---
  
  ### Answer by username_3 on 2017-11-13. Score: 0
  
  I’m not familiar with pisco but whatever ingredient is cooking the egg(citrus juice I’d think) needs to be separate when shaking and added afterwords. It may be already in the glass that you pour the cocktail but finding a bartender that makes them often enough will usually be willing to show you the steps.
  
  
  ---
  
  