Egg protein is made from pure egg white. It's fat-free and very high in protein. Egg white protein is a perfect source for protein because it naturally contains all the esential amino acids, branch chain amino acids, and glutamic acid.
Egg whites are naturally very low in fat and carbohydrates, and an excellent 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.
Eat Me Egg White Protein is flash pasteurized for safety, with no additional heating used during the final processing. It's ideal for anyone increasing their protein intake while avoiding additives and can be used in a smoothie and for cooking.
Biological Value (BV) measures how easily protein can be absorbed into your body and used for growth. The higher the number, the higher the efficiency. Egg protein has a perfect score of 100. It sets the standard by which other proteins are measured. When different types of protein are compared for quality and effectiveness, egg protein is always at the top of the list.
Adding egg protein to your diet is a great way to jump-start a weight loss program. Egg protein is fat-free, contains a high amount of vitamins and minerals, no cholesterol, and is devoid of carbs.
- For weight loss and muscle tone
- Lactose free
- Dairy free
- Gluten free
- No added flavour, colour or sweeteners
- No carbohydrate fillers like glucose, maltodextrin, fructose, or glucose polymers
- No more hard-boiling eggs or separating the egg white from the runny yolk
- High percentage of pure protein
- Very low fat and carbohydrates
- 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
Add one serve (30g) 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.
If you have egg allergies, you should not take any protein powder containing egg protein. If you do not, then egg protein should have no negative side effects.
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.