Egg White Pearls

Preparation info

  • Difficulty


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By James Viles

Published 2016

  • About


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


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