Egg Info/Frequently Asked Questions
What are egg whites?
Liquid egg whites are exactly what it say’s on the bottle, 100% pure liquid egg whites, just as if you cracked and separated them yourself at home.
For your safety and usability they have been pasteurised so as to avoid salmonella. There are no additives or preservatives, no artificial ingredients or food colourings.
Egg whites have a naturally light yellow colour to them. Egg whites are completely tasteless and odourless. Just shake up the bottle before using.
How can egg whites be used?
They are just egg whites and should be used in exactly the same way you would use egg whites. You can use them for making pancakes, omelettes, scrambled, you name it! Whatever you would normally use eggs for. In fact because they have been through pasteurisation they make great smoothies and protein shakes, thanks to the process that has eliminated the salmonella threat from drinking raw egg whites.
For more idea’s check out our recipe page!
How do I measure egg whites?
Pump dispenser delivers 30ml of egg white, per pump; this is equivalent to 1 x medium egg white. Alternatively any measure can be used, measuring 30ml as 1 x medium egg white and multiples there of for number of whites required.
Is it safe to freeze egg whites?
Absolutely! You can store frozen egg whites until the best before date on the tub. To defrost, put the container on a plate and leave it overnight. Once defrosted, you must keep them in the refrigerator.
What is the "shelf life" of egg whites?
Independently certified tests show that our egg whites have a shelf life of at least 7days when kept in a refrigerator.
To determine if they are good or not, the best test is to smell them. If there is any odour whatsoever, discard them. Egg whites have no odour 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. Six eggs deliver 15 grams of pure protein, only a trace of carbohydrates, NO fat and NO cholesterol. They are 100% bio-available, which means NONE of high profile of amino acids is 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.
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 afterwards. Proper washing and sanitizing of eggs eliminates most Salmonella and spoilage organisms deposited on the shell.
How do you pasteurise 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. This in no way effect the biological value or profile of the eggs in any way.
> Click here to read info on the essential Amino Acids of eggs
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100% egg whites
...nothing added...nothing taken away!
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