A couple of guys I know like to harass their (amazing) bartender about not having egg whites on hand to make proper flips. Not being much of a drinker, I didn’t know about egg whites and their contribution to the enjoyment of certain cocktails. After the salmonella scare about a decade ago, the traditional raw egg white addition to certain drinks waned in public bars. But the egg has returned, with San Francisco bars reporting that emulsified drinks are back on their menus and no one is asking them to hold the whites.