One sip of this homemade Orange Julius transported me back to The Valley Fair Mall circa 1986. I never thought about it much when I was 13 years old, but the secret to Orange Julius’ frothy goodness is egg whites. Not wanting to forage for powdered egg whites or fork over the money for Eggology, I figured out how to pasteurize them easily at home.*
2 tablespoons sugar
1 teaspoon water
1 large egg white or 2 tablespoons pasteurized egg white product
3/4 cup water
1 cup orange juice
1 teaspoon vanilla extract
2 cups ice (about 10 cubes)
3 tablespoons frozen orange juice concentrate
Unless you’re using a pasteurized egg product, pasteurize your egg white in a double boiler over gentle heat. In a small bowl, whisk egg white along with the sugar and 1 teaspoon water. Place bowl over a small saucepan containing an inch or two of simmering water.
Whisk constantly until the mixture reaches 160 degrees Fahrenheit. Use an instant read thermometer to take the temperature. Keep the themometer in the egg mixture as much as possible and not touching the bowl. Once the thermometer reads 160, remove the bowl from heat and continue to whisk for another minute to be sure the egg doesn’t coagulate.
Pour egg white mixture into a blender along with the 3/4 cup water, orange juice, vanilla, ice cubes, and orange juice concentrate. Blend until smooth. Serve immediately.
Yield: 4 cups (or thereabouts)
Prep-time: 10 minutes
*While the odds of bumping into an egg contaminated with salmonella are slim, it’s not worth the risk. The last thing I want to do is pass on any bad information or techniques. My instructions for pasteurizing the egg white come from the FAQ section of the American Egg Board (What is an adequate temperature to cook an egg?) and from Pat Willard’s book A Soothing Broth. If you don’t feel comfortable with home-pasteurization for whatever reason, please go and buy a pasteurized egg white product.Print