Egg White
Egg white is the clear protein-rich portion of a raw egg, whipped into a cocktail during shaking to create a silky, long-lasting foam without adding flavour. It is prized purely for its texture. A vigorous 'dry shake' without ice is often used first to build the foam.
Allergens: egg
Common uses
- creates foam in shaken sours
Buying & storage
A few days: Separate it when you need it. A separated white left in the fridge whips worse each day.
Buying: use pasteurized eggs where available for added food-safety peace of mind
Storage: use fresh, refrigerated eggs and keep the white chilled until use
Before it goes
Use up egg white
Ranked by how much of it each drink uses and how little else it needs — the ones at the top will not send you back to the shop.
- Clover Club
Uses 15ml. Also needs gin, fresh lemon juice, raspberry syrup.
- Ramos Gin Fizz
Uses 15ml. Also needs gin, fresh lemon juice, fresh lime juice, simple syrup, cream, orange flower water, soda water.
Recipes
Cocktails containing this ingredient
Stand-in
Where egg white is a recommended substitute
Recipes that name it as a swap for something else, with what it replaces.
- Coffee Flipin place of whole egg
- Alcohol-Free Whiskey Sourin place of aquafaba
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