How to Use Egg in a Cocktail
13 Apr 20124:23 am
Just some note: eggs that had not been cooked or pasteurized could have a bacteria called salmonella, that makes you sick like when you eat something that was in a suspicious state of freshness.
-Is better to use PASTEURIZED EGG WHITES, more used in cooking and usually comes in a brick.
-If you still use FRESH EGGS, make sure they are very fresh, and stored in fridge, don't play with the egg shell to separate the white from the yolk as the shell is the principal carrier or the bacteria.
Better: brake the egg in a shot glass with a good technique (trying to separate the two halfs quickly) and strain the white with a fork, the fork will also retain the famous chalaza (mentioned in previous comments) 95% of the time.
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