Honeyville's Powdered Egg Whites are made from fresh eggs in the U.S. for optimal taste and flavor. We use the highest-grade eggs for our dried egg white powder and always make quality a priority. These powdered egg whites don’t need to be refrigerated, so you save some time, money and shelf space.
If you’re searching for ways to reduce fat and cholesterol in your whole egg recipes, dehydrated egg whites make a healthy substitute. They are full of protein and iron, as well as being very low in fat, cholesterol and carbs. Whether you’re baking, cooking or building up your food storage, keep a can of egg whites handy and create some healthy options for breakfast, lunch, dinner and dessert.
Shelf-Life: Stores for up to 3 years in a sealed #10 can (oxygen absorber included) under ideal storage conditions (cool, dry place). The 50 pound bag stores for 1 year in sealed packaging under ideal storage conditions (cool, dry place).
Instructions: To make one egg white, mix 2 teaspoons of Powdered Egg Whites with 2 tablespoons of hot water. Honeyville's Powdered Egg Whites are equivalent to about 255 large fresh egg whites in each can.
Uses: Powdered Egg Whites can be used for anything that calls for egg whites in the recipe, including baked goods and more.
Visit our Cooking Cousins Blog to find delicious recipes for Powdered Egg Whites and more!
Packaging: Powdered Egg Whites are sealed air tight in a #10 can and weighs approximately 2.25 pounds. A case contains 6 #10 cans and weighs 13.5 pounds. Each can contains 255 servings. One serving size is 2 teaspoons. The 50 pound bag packaging may vary.
Ingredients: Egg Whites and less than 0.1% sodium lauryl sulfate (added as a whipping agent).
Allergen information: Contains egg. The cans are produced on equipment that processes products containing soy, wheat, milk, egg, peanut, and tree nuts.
being a fitness buff I watch what I eat. These make my life easier... no more cracking and separating eggs! They taste great alone and in baked goods.Review by Carrie Simmons
We use this to mix in egg dishes to make them healthier, and for protein in shakes, and just to make the eggs in the fridge stretch until the next grocery run. The cost works out to similar as most grocery store eggs, unless the store has a good sale. I also mix it up and use it in health minded recipes that call for "egg substitute." It's much cheaper than that. I have not had any issues with it going bad in the cupboard opened, even though it takes me several months to completely use up a can. At first I had trouble using them because I was trying to reconstitute it with very hot almost boiling water. I cooked the eggs! Now I just use hot tapwater.Review by Baby Goose