Who doesn’t remember a gritty Rocky downing six raw eggs every morning to build up protein levels as part of his training regime (probably anyone younger than me).
Now, raw eggs are becoming a hit for cocktail connoisseurs.
M. Carrie Allan writes in The Washington Post that raw eggs turn up in many delicious cocktails: whole in flips and eggnogs, in pale heads of egg-white froth in drinks such as 
the pisco sour and the Ramos Gin Fizz.
The American Egg Board’s Elisa Maloberti told Allan, “We do not recommend the consumption of raw eggs.” Nor, she said are they aware of research that shows alcohol kills salmonella.
