Albumen Water
Ingredients
Directions
Beat the egg whites until they form stiff peaks.
Gradually add the cool water while continuing to beat until well combined.
Serve immediately.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Egg whites
- Whipped into a foam that gives the drink a light, frothy texture.
- Cool water
- Thins the whipped whites so they blend into a smooth, drinkable liquid.
The step that matters
Gradually add the cool water while beating. Adding the water slowly while beating keeps the foam from collapsing and helps the liquid combine evenly with the whites. Pouring it in all at once can deflate the foam and leave the mixture uneven.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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