Egg whites are used in cocktails to create beautiful, fluffy foam and a rich, velvety mouthfeel. Remember to not throw away your egg yolks after separating the whites, since there’s always someway to use the yolks—even if it’s to make extra-eggy scrambled eggs, which happen to be a great pairing with an egg white-topped Ramos Gin Fizz. Here, the best way to separate the whites from the yolks in order to make a delicious drink.
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Hold your hand with your palm upwards, your fingers loose and relaxed. Crack an egg on a hard surface and break it into the palm of your hand, discarding the shell.
With your hands above a bowl, pass the yolk from hand to hand. The egg whites should pass through your fingers and into the bowl. Reserve the yolk for other uses.
Pour the egg whites into a squeeze tube for ease of use. Or, simply keep them in the bowl if you are using them immediately.
To measure, squeeze or pour the egg whites into a jigger. The most commonly used measurement for egg whites in cocktails is .75 oz, which happens to be approximately the whites of one egg.