Egg White Protein 500g

High protein, ultra low fat and ultra low carbs

Pure Egg White contains nothing but pure egg albumin, unsweetened and unflavoured. It’s ideal for those looking to avoid additives while increasing their protein intake. Egg whites are ultra low in fat and carbohydrates, and an excellent natural source of protein. Eggs are also a great source of vitamins, including vitamin E, K, A and B vitamins such as B12, riboflavin and folic acid.

Egg white protein helps you feel full for longer, balances your blood sugar levels so you are less likely to snack and enhances the fat-burning effects of exercise. Cutting up for a bodybuilding competition, making your way after weight loss surgery or just aiming to hit the beach in top shape, egg white powder is the perfect protein powder for you.

Key Benefits

• Lactose free alternative to whey protein powders sourced from milk.
• No added flavour, colour or sweetener
• For weight loss and muscle tone
• Low fat, low carb, high protein
• High percentage of pure protein
• Safe in pregnancy and for breast feeding Mums
• Environmentally friendly zipper seal foil bag
• No plastic scoop because we know you have a spoon at home

Directions

Add one serve (35g) of powder to 150-250ml of water, sit for 30 seconds then mix with a shaker, stick mixer or blender. Suitable for use 2-3 times daily. High protein diets increase your body’s need for water, be sure to increase your daily water intake. Your body doesn’t store protein and recovers and grows while you rest after exercise. So remember, six small meals every day, and each meal with protein. That routine will ensure your muscles have the regular supply of protein required for growth.

Reconstitute egg whites

Use powdered egg white to reduce the fat and cholesterol in dishes traditionally made with whole eggs, like quiche, cakes and muffins. Mixed with water, it whips like fresh egg white. And because it's pasteurized, it's safe to eat without cooking or baking. Egg white powder can be added to the dry ingredients in any recipe calling for egg whites.

For each egg, add 2 teaspoons of egg white powder to 2 tablespoons of warm water. Sit for 30 seconds. Stir gently for a minute to give the powder time to absorb the water. Continue to stir until completely dissolved. For best results, use a whisk. For foamy, soft, or hard-peaks, use a stick mixer or egg beater as you would for fresh egg whites.