Egg Lemonade
Ingredients
Directions
Separate the yolk and white of the egg.
Beat the yolk and white separately.
Combine the beaten yolk and white.
Whip the beaten egg thoroughly into the strong sweet lemonade.
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.
Explore the science
What each ingredient does
- Egg
- Beaten egg adds body and a frothy, creamy texture to the lemonade.
- Strong sweet lemonade
- Provides the sweetness and acidity that define the drink.
The step that matters
Whip the beaten egg thoroughly into the strong sweet lemonade. Egg proteins can clump into strands if they are added too quickly or not fully beaten, leaving the drink lumpy. Beating the egg well first and whisking it vigorously into the liquid helps it disperse evenly and foam smoothly.
“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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