Egg White
The clear protein-rich portion of an egg, used in cocktails to create a smooth, velvety texture and stable foam. Egg white softens acidity, rounds harsh edges, and adds visual elegance without contributing flavour.
Quick Facts
Flavour Profile
Primary Flavours
Tasting Notes
Virtually flavourless. Contributes a creamy mouthfeel and stable foam that carries aromatic oils from expressed citrus peels.
Recommended Brands
Budget Choice
Pasteurised liquid egg white
Premium Choice
Free-range fresh egg whites
Storage & Handling
Store fresh eggs refrigerated and use within best-before dates. Liquid egg whites should be kept chilled and sealed, and used within manufacturer guidelines once opened.
Shelf Life
Fresh eggs: Use by best-before date. Liquid egg white: 3–5 days once opened (refrigerated)
Egg White
The clear protein-rich portion of an egg, used in cocktails to create a smooth, velvety texture and stable foam. Egg white softens acidity, rounds harsh edges, and adds visual elegance without contributing flavour.
Pro Tip
If the foam collapses, the shake was too gentle — or the egg wasn’t fresh.
Usage
Used primarily in sour-style cocktails to provide body and foam. Typically added during a dry shake to emulsify before chilling and dilution.
Top Tips
- Always use fresh, pasteurised egg whites for safety and consistency.
- Dry shake first to properly emulsify before adding ice.
- For service speed, bottled pasteurised egg white or liquid egg white is acceptable.
Possible Substitutions
Production Method
Separated from whole eggs during processing or cracked fresh at point of use. Commercial liquid egg whites are pasteurised to ensure safety.
History & Context
Egg white has been used in cocktails since at least the late 19th century, particularly in sours and fizzes. Its role is structural rather than flavour-driven, helping balance acidity and elevate presentation.