Egg Water
Ingredients
Directions
Stir the white of the egg in the ice cold water without beating.
Serve as a drink for fever patients.
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 white
- Dissolves into the cold water to give a lightly flavoured, mildly nourishing drink.
The step that matters
Stirring without beating. Beating would foam the white and change how it mixes into the water, so it should only be gently stirred to combine. Keeping the mixture cold also keeps it fresh and pleasant to drink.
“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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