title_body: Clarified Bloody Mary and Egg Whites
upvoted_answer: Egg whites are used in wine and other beverages to precipitate the solids. I'm not sure how this would be done for a bloody mary, but in wine you basically whip up some egg whites until foamy then put them in the wine barrel and let setting for for several weeks. Most of the action takes place right away. You can also use Gelatin for the same purpose. I use it in my homebrew all the time.