Whether you dye them an array of pretty pastels or whip them up for brunch, chances are that over the next few days you’ll be working with eggs. Since we’re in the midst of another holiday season, a period that can cause even the staunchest teetotaler to crave a stiff drink, I’m fully in favor of putting some of those eggs to a totally adult use and shaking up a few egg-infused, classic cocktails. Because I tend to shy away from thick, heavy beverages, I’m somewhat of a newcomer to the egg yolk-based concoctions known as flips. Originating in the 17th century, early flips featured beer, rum, egg yolks and sugar. Today’s flips omit the beer and include such flavorings as chocolate, coffee, nutmeg or cinnamon. Rich, velvety and filling, they’re quite nice on a cold, blustery night or when you hanker for something more substantial in your glass. What I do know and love are frothy, egg white-laced cocktails. Requiring only a tablespoon or two of egg whites and a generous amount of shaking, …