CookEat Recipe
Egg Lemonade
A chilled, shaken lemonade made with one pasteurized shell egg.
Method
Steps
Step 1
Keep a commercially pasteurized intact-shell egg labelled suitable for uncooked dishes refrigerated until use. Crack the whole egg into a clean large working glass. Add one tablespoon sugar and the strained juice of one washed sound lemon.
Step 2
Fill the remaining space in the working glass with cold potable water, allowing safe headspace. Transfer to a clean shaker, add a little ice made from potable water and shake until uniformly mixed.
Step 3
Strain into one clean large serving glass, leaving all the working ice behind. Serve promptly while cold.
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