“You whisked in, hard, some egg white and then poured it, bit by bit, onto the yolks in a bowl,” Brazier later recalled.
Using a rubber spatula, gently fold the egg white mixture into the butter.
He adds two dashes of Peychaud's bitters, one shot of Los Tigres de la Ira's Suisse verte, some lemon juice, and an egg white.
egg white n.
The albumen of an egg, used especially in cooking.