Reconstituted egg white for cocktails
Reconstituted egg white for cocktails is a pasteurized, liquid egg white product used to create a frothy, velvety texture in drinks like the Pisco Sour or Whiskey Sour. It is typically made from dried egg whites that have been rehydrated with water and sometimes a stabilizer like citric acid. This product is a convenient and food-safe alternative to using raw egg whites in bartending.
🍽️ Nutrition at a glance
This ingredient is virtually pure protein with negligible carbohydrates, fat, or fiber. A single serving provides a significant protein boost with a very low calorie count, typically under 20 calories.
Nutrition breakdown
| Calories | 15 kcal |
| Protein | 3.5 g |
| Carbs | 0 g |
| Fat | 0 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 55 mg |
| Selenium | 6 mcg |
| Riboflavin (B2) | 0.15 mg |
| Potassium | 50 mg |
| Sodium | 55 mg |
Per 1 fluid ounce (30 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the use of egg white in cocktails dates back centuries and is prized for its ability to transform a drink's mouthfeel and visual appeal. Nutritionally, it's a concentrated source of high-quality protein without the cholesterol found in the yolk.
