I was using a cocktail shaker to make a whiskey sour with egg white. I got around 15-30 seconds into shaking it and the shaker blew open and sent about 1/4-1/3 of it everywhere. I was holding it tight so it must have been from internal pressure. I've never had it happen before when making non-egg white drinks. The eggs were fresh and didn't seem like there was anything wrong with them. Do I have to release pressure when making this cocktail or was something else going on?
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