Egg in beer
Egg in beer refers to the practice, literally or figuratively, of cracking a raw egg into a glass of beer. The term is used metaphorically, commonly as "what do you want, egg in your beer?" implying that the listener already has something good but is undeservedly asking for more.
Literal
In England, where the consumption of the egg in beer is centuries old, a mix of beer, raw egg, honey and other herbs could be prescribed to the sick. Posset, famously consumed in Macbeth and The Merry Wives of Windsor, consists partly in eggs whipped with cream, sugar, and beer or wine. Syllabub is made by mixing egg whites cream and wine. The egg also clears out cloudier beers.According to the Elizabethan theories, out of the four fundamentals characters, eggs are sanguine and beer is choleric.
In 1915, industry journal The Mixer and Server noted a Seattle case where a judge decreed that an egg, once cracked into a glass of beer, qualified as a drink and was not in violation of ordinances against giving free food in bars.
A 1939 article in Printing magazine notes that Pennsylvania State Brewers' Association had launched a public-relations campaign to "sell the idea that eggs and beer make a pleasing combination." Other Pennsylvania sources refer to this as a "miner's breakfast".
Since 1999, Giang Cafe has served an egg beer consisting of beer mixed with whipped egg yolks—a variant on traditional Vietnamese egg coffee.