Cocktail Egg-speriments: Chalaza

26 02 2011

wtf is chalaza?

It’s not the yolk, it’s not the white, it’s the little strand that connects the two. If you’re making an omelet, you pretend it’s not there. If you’re baking cookies, who would even know? But if you’re whipping a meringue or shaking a sour, it’s right there staring you in the face. Even worse, it looks like something else that goes into eggs, but I’ll just stop my description there.

The chalazae are #4 and #13. Thanks wikipedia!

Ok, but really what is it? When I said it wasn’t the white, also called the albumin, I lied. It really is just a twisted up bit of egg white (you’ll see two, if the egg is fresh) that acts as an umbilical cord. When egg whites are used in food preparation, this bit’s usually removed to provide a more uniform texture. In egg white cocktails though, who doesn’t like a little texture? The whole point of the egg white is to provide foam and give mouth feel; it is mostly just water with a little protein. It doesn’t provide much flavor to a drink, and if it does, yo eggs are bad!

In my five, long, arduous minutes googling the subject I couldn’t find any definitive answer on the chalaza question. Mostly just forum comments indicating it’s gross and you should leave it out and who cares, you silly nerd.

So I decided to spend a couple hours making whiskey sours, finding out for myself. Read the rest of this entry »

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