Can you use egg whites in carton for whiskey sours?

Can you use egg whites in carton for whiskey sours?

You can absolutely use egg whites from a carton to make whiskey sours. In fact, using carton egg whites can be quite convenient and save you the hassle of cracking and separating eggs. However, there are a few things to keep in mind when using carton egg whites for cocktails.

Firstly, make sure you are using pasteurized egg whites from the carton. Pasteurization is a process that kills any bacteria or pathogens in the egg whites, making them safe to consume without cooking. It's essential to use pasteurized egg whites to avoid any risk of foodborne illnesses.

Secondly, using carton egg whites may result in slightly different texture and frothiness compared to using freshly cracked eggs. Freshly cracked egg whites tend to be more viscous and create a denser foam when shaken. Carton egg whites, on the other hand, can be slightly thinner in consistency and may create a lighter foam. However, this difference is generally minimal and should not significantly affect the overall taste and enjoyment of your whiskey sour.

To use egg whites from a carton in your whiskey sour, you'll typically need about 1 ounce of egg whites per cocktail. Add the desired amount of egg whites to your cocktail shaker along with the other ingredients such as whiskey, lemon juice, and simple syrup. Shake vigorously for about 15-20 seconds to create a frothy texture, then strain the mixture into a glass.

If you prefer to use freshly cracked eggs for your whiskey sour, make sure to separate the egg whites carefully from the yolks. One method is to crack the egg into a small bowl, then use the eggshell halves to transfer the yolk back and forth, allowing the egg whites to fall into a separate container. This way, you can ensure there are no traces of yolk mixed with the egg whites, as even a small amount of yolk can hinder the frothing process.

Using egg whites from a carton is a convenient and safe option for making whiskey sours. While there may be slight differences in texture compared to using freshly cracked eggs, it should not significantly impact the overall taste and enjoyment of your cocktail. So go ahead and enjoy your whiskey sour with the convenience of carton egg whites!