But frothy egg whites deserve a seat at the bar: They add a soft and rich sensation that smooths out the sharp, tart flavor ...

The ideal egg white cocktail has a smooth, velvety layer of foam on the top, providing an amazing frothy texture to every sip. To achieve this, bartenders say that the secret is the dry shake ...

The magic is actually just science. Proteins make up about 10% of an egg white’s structure. When you start to whip the whites and see those frothy bubbles appear, those are the proteins starting ...