How to avoid egg white being cooked in drinks? 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.
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).