All recipes that involve egg whites (which is used to make many concoctions foamy), start with a vigorous dry-shake, one that lasts at least 15 seconds. Dry-shaking ensures that the egg white incorporates with the other ingredients and that it gets a nice frothy texture.
After a dry-shake, ice is added to the shaker and the mixture is shook again. Then, it's strained and enjoyed according to the recipe. Have you ever made a cocktail that called for dry-shaking?
If achieving better physical or mental well-being plays any part in your intentions for the year 2011, then make sure that every day is off to the right start with a healthy, wholesome breakfast. Don't grab a sugary pastry on the go, or — worse yet — skip breakfast, a behavior that's been linked to overeating.
In a new series, we'll offer innovative ways to fuel up with a meal that's packed with protein, complex carbs, or nutrient-rich produce. Up first: a vegetable and egg white scramble that's fluffy, filling, and promises to get you through the day without hitting that wall of hunger or fatigue. My favorite way to serve it? On top of a natural low-calorie corn tortilla. Find a fresh start when you read more.
Less commonly seen (but no less satisfying!) is the sloe gin fizz. It's similar to the gin fizz, although the star ingredient is sloe gin, a liqueur made from spirits infused with the sloe berry, an astringent fruit that's related to the plum.
The resulting tipple has a ripe, cassis-like flavor with an effervescent, floral finishing note. By drinking more sloe gin fizzes, I'm hoping to bring them back. Join me in the cause when you keep reading.
However, bartenders know that in some classic cocktails (like a Pisco sour), a raw egg is necessary to make the drink frothy.
Like most daring drinkers, I assume that the alcohol will kill any salmonella and often order beverages made with raw eggs. How about you?
Source: Flickr User twohelmetscooking
The good old egg is an excellent source of protein. I always order scrambled eggs or an omelet when I go out to brunch, but I know many women who ditch the yolks and only order egg whites.
Omega-3 eggs are great, but don't waste your money buying fortified eggs if you only eat egg whites.
Eggs fortified with Omega-3 fatty acids are a great way to increase the amount of those polyunsaturated fatty acids in the diet. However, if you buy Omega-3 eggs, then you need to eat the yolks because that is where the Omega-3s are found. The Omega-3s are a fatty acid and the yolk contains most of the fat in an egg as only a trace amount of fat is in the whites (mostly only protein). Since Omega-3 eggs are a bit more pricey than normal eggs, it would be a waste of money to buy Omega-3 eggs if all you are going to do is throw out the yolks.
So eat the whole Omega-3 egg. If you don't have any cholesterol problems, you can eat up to seven Omega-3 eggs a week.