Egg White Pearls

Preparation info

  • Difficulty

    Easy

Appears in

Biota

By James Viles

Published 2016

  • About

Ingredients

  • 140 g (5 oz) egg whites
  • 300 ml (10½ fl oz) grape seed oil

Method

Put the egg whites in a bowl with 60 ml (2 fl oz) water and mix gently with a whisk until a small amount of froth appears. Pour the mixture into an eye dropper. Heat the grape seed oil to 60°C (140°F). Gently drop the egg white into the oil and allow small pearls to form. Once the pearls are completely white, lift out with a slotted spoon and cool on a ceramic plate with a small amount of the oil to prevent sticking. Store in a glass jar in the fridge for up to 3 days.

Also on the Plate

Pasta dough, rolled into sheets and cooked