What Are Egg Whites?
Egg whites are exactly that, 100% pure liquid egg whites, just as if you cracked and separated them yourself at home. The only thing we did was to pasteurize them to avoid salmonella. There are no additives or preservatives, no artificial ingredients or food colorings. Egg whites have a naturally light yellow color to them. You will notice this more in the bottle than in the frying pan. The white substance floating on top of the bottles is the same white particle you see when you put an egg in the frying pan. This connects from the egg white to the egg yolk. We leave this in the egg whites because it has the highest concentration of protein in the egg. Just shake up the bottle before using. Egg whites are completely tasteless and odorless.
How Can Egg Whites Be Used?
They can be prepared and eaten the same way you eat eggs today. You can use them in baking and making pancakes or whatever you would normally use eggs for now. However, due to the heat pasteurization process, we do not recommend them for meringues or angel food cake. They do make great omelets and scrambled eggs. Because the yolk is gone, so is the fat and the cholesterol. Therefore, the eggs tend to be fluffier and healthier without the yolk. They also make great smoothies and protein shakes, thanks to the pasteurization process that has eliminated the salmonella threat from drinking raw egg whites. See our Recipes page for more great ideas.
How Do I Measure Egg Whites?
3 tbsp of Egg Whites = 1 whole egg
2 tbsp of Egg Whites = 1 Egg White
1/2 cup of Egg Whites = 4-5 Egg Whites
Is It Safe to Freeze Egg Whites?
Absolutely! You can even put a previously opened, partially used container of Egg Whites in the freezer. They will last indefinitely while frozen. To defrost, put the container on a paper plate and leave it overnight. Once defrosted, you must keep them in the refrigerator. When Egg Whites freeze, the water separates from the egg and settles on top. Therefore, it may be necessary to Shake the bottle well before using. If the eggs tend to cook up watery, simply blend in a blender for a few seconds, or pour back and forth into another container to assure that the water mixes back into the egg. For gallon containers, you nay need to pour back and forth into a larger pitcher. We do not recommend that you re-freeze the Egg Whites if it's not necessary.
What Is the "Shelf Life" of Egg Whites?
Our own personal tests have shown that Egg Whites, if maintained at 40 degrees or lower in the refrigerator, stay good for up to 6 to 8 months, even when opened. However, we recommend that you use them in 3 to 4 months to assure the best quality product. If you freeze them, they will last indefinitely. To determine if they are good or not, the best test is to smell them. If there is any odor whatsoever, discard them. Egg Whites have no odor or taste.
What Is The Protein Benefit of Egg Whites?
Egg White protein is the purest form of protein known to man in the entire world. Each 8-ounce cup gives you 26 grams of pure protein, only 2 grams of carbohydrates, NO fat and NO cholesterol. They are 100% bio-available, which means NONE of it's amino acids are wasted. No artificial protein powder can make that claim. Other high protein sourced foods and supplements need to be broken down before the body absorbs the protein. All natural products have always been the recommended way to get the nutrients your body needs.
How Are Egg Whites Separated?
The eggs are washed and placed onto a conveyor. The conveyor then cracks the eggs, drops them into a tray with holes in it. The tray catches the yolks but allows the Egg Whites to fall through the holes to another tray below. A quality control person is there to clean out any broken yolks that might fall through with the whites. There is also a USDA Inspector that oversees the entire process to ensure consumer safety.
What Is Salmonella?
More than 90% of all eggs are free of contamination at the time they are laid. Contamination with Salmonella bacteria and with certain spoilage organisms occurs essentially afterward. Proper washing and sanitizing of eggs eliminates most Salmonella and spoilage organisms deposited on the shell. Furthermore, our egg whites are pasteurized and 100% safe.
How Do You Pasteurize Egg Whites?
The Egg Whites are run through a series of heated tubes, almost like a big still, just hot enough to kill bacteria but not enough to cook the eggs. They are then tested for any signs of Salmonella bacteria.
What Happens To The Rest Of The Egg?
The yolks are sold to various companies that produce salad dressings, ice cream, mayo, etc. The egg shells are sold to various companies that include them in pet food as a calcium supplement.
Are Your Liquid Egg Whites Guaranteed?
Absolutlely! We have a 100% Guarantee that our Liquid Egg Whites will make the perfect protein drink. They are completely tasteless in any drink you mix them with. You can cook with them and they will make a fluffy omelet, but are best used as a protein drink. You have 14 days from the day you receive the Egg Whites, to cook, bake, drink and experiment with our GREAT product. (See website recipes for some great ideas or visit testimonials to read the experiences of some of our many satisfied customers.)
Because we have no control over your refrigerator or how you store or handle our product, we cannot guarantee its shelf life beyond the initial 14 days. However, our Egg Whites will stay good in a refrigerator for 3 to 4 months at a temperature of 39 degrees or lower, and they can be frozen indefinitely.
If you are not completely satisfied with our product, you must notify us within 14 days from the day you receive your Egg Whites and we will refund the full cost of the Egg Whites. We cannot refund any shipping or handling fees.