Put an Egg in It

Eggs used ev­ery which way can give a festive, frothy ac­cent to hol­i­day cock­tails

SAVEUR - - Test Kitchen -

Eggs are some of the most pow­er­ful tools in a bar­tender’s arsenal, and around the hol­i­days, they of­fer an ex­cuse to play around a lit­tle in the kitchen and shake up some­thing new. Vig­or­ously shak­ing ei­ther the whites, yolks, or whole eggs into cock­tails can give them a silky tex­ture, creamy rich­ness, and frothy head that is dif­fi­cult to repli­cate. Here are three styles to try.

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