Cocktails & Spirits

Eggs

Working with egg whites

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Working with egg whites

Pei | Oct 19, 2008 07:35 PM

Does anyone have advice about making cocktails with egg whites?

-should the egg white be cold or room temperature?
-do fresh egg whites work better, or pasteurized egg whites from a carton?

I'm trying to perfect a pisco sour and wondering why my egg white settles to the top of the cocktail much more quickly than happens at a bar. What am I doing different from the pros?

Mine: http://www.chezpei.com/uploaded_image...

Theirs: http://www.chezpei.com/uploaded_image...

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