08/16/2026
MAKE YOUR RAMOS (TWIST) QUICK & DELICIOUS 😋
With this simple tip …. Adding the albumen component AFTER the first shake… why ??? Let’s ask AI 🤖..
The albumen, or egg white, has a fascinating consistency that can be described scientifically in several ways:
Composition
Water Content: Approximately 90% of the egg white is water, which contributes greatly to its fluid nature.
Proteins: The remaining 10% consists mostly of proteins, including:
- Ovalbumin: The primary protein, making up about 54% of the total protein content.
- Ovotransferrin: About 12-13%, which has antimicrobial properties.
- Ovomucoid: Roughly 11%, known for its ability to inhibit proteolytic enzymes.
Physical Properties
- Viscosity: The albumen has a relatively low viscosity when raw but becomes more viscous as it cooks due to protein denaturation and coagulation. This change is significant during the cooking process.
- Texture: Raw egg whites are typically clear and somewhat viscous, becoming opaque and firm as they are cooked due to the unfolding and re-bonding of proteins.
Behavior under Heat
- Coagulation: When heated, the proteins in the albumen denature and form a gel-like structure, transitioning from a liquid to a solid state. This occurs at temperatures around 62-65°C (144-149°F).
So… if add it RAW egg whites and independently after the shake the Albumen stay tighter creating a better structure. No need to shake it for 5 mins or in the freezer for 10 mins …
A minute will do 😎😎😎😎…
And yes… we add our cold-press ginger syrup for a small but interesting twist 🥁🥁🥁
Happy Sunday everyone ❤️
