Draft — architecture demonstration. Not yet reviewed as Handbook knowledge.
Ingredient
Pasteurised liquid egg white
Egg white that has been separated and heat-treated in a controlled process, then bottled. It foams through the same proteins as a freshly cracked white.
What it is
Separated hen egg white, pasteurised to reduce microbial risk and bottled for measured dosing. The foaming proteins are unchanged in kind from a fresh white.
Revised 2026-08-17
How it behaves
- Aeration
- Proteins unfold at the air–liquid interface and form the films that hold the cap.
- Dosing
- A measured pour removes the variability of egg size, so the same drink repeats across a shift.
- Temperature
- Cold product aerates well but hydrates more slowly. Consistent storage temperature matters more than exact temperature.
- Typical sour
- 2 cl per drink
Handling
- Keep refrigerated and closed between services.
- Measure rather than free-pour — foam is a ratio, not a splash.
An honest assessment
A freshly cracked white, handled well, makes an excellent foam and remains a legitimate professional choice. The case for a bottled, pasteurised white is repeatability, food-safety documentation and speed of service — not a claim that fresh egg foams badly.
Governed by
Technique used here
About this Handbook
The Foam Handbook is published by FOAMY WHITES, who make a pasteurised liquid egg white for bars. We write about foam the way we would explain it across the bar — including where our product is not the answer.