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Egg dos and don'ts & using eggs in cocktails
Eggs are essentially reproductive cells from everything from chickens to ducks and quails but here I'm specifically looking at chicken eggs, their characteristics...
Jesse M
12th July 2022 at 21:41
I'm surprised there's no mention on this page (or even site!) of using using aquafaba instead of egg. I don't eat them but am very interested in the realm of sours, so have had to look elsewhere to decidedly much less authoritative sources...
12th March 2023 at 20:20
Yes, Simon, please give us an aquafaba tutorial as well!
24th May 2022 at 15:42
Does keeping eggs in the fridge make them harder to emulsify if using the white straight away? I've ruined two lots of white ladies but both times it happened at the Mother in Laws (most embarrassing!) and she keeps her eggs in the fridge! I did a long dry shake as well.
Or potentially that I was making two cocktails in the same tin? So there was less room to emulsify? I do it at home no problem! Thanks!
Or potentially that I was making two cocktails in the same tin? So there was less room to emulsify? I do it at home no problem! Thanks!
25th May 2022 at 08:03
I always keep my eggs and pasteurised egg white in the fridge and don't experience issues. I suspect, as you say, two cocktails in one tin is the issue.