He adds two dashes of Peychaud's bitters, one shot of Los Tigres de la Ira's Suisse verte, some lemon juice, and an egg white.
“You whisked in, hard, some egg white and then poured it, bit by bit, onto the yolks in a bowl,” Brazier later recalled.
Using a rubber spatula, gently fold the egg white mixture into the butter.
Pour the cold milk into a bowl, add the egg white, and beat together vigorously.
These are made of egg white and sugar and baked in the oven.
Mix all the ingredients, beating the egg white before adding.
Beat the egg white stiff and fold into the sugar and butter mixture.
Beat the egg white and add to the mixture, continuing the beating until the mixture is dry and ready to spread.
To make them especially attractive, dip the edge into egg white and then into very finely chopped parsley.
Beat the egg white, add the cream of tartar, and continue beating until the egg white is stiff.
egg white n.
The albumen of an egg, used especially in cooking.