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Proteins

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Proteins

Egg whites (often “egg white” in a food context) are the clear, liquid part of an egg that surrounds the yolk. They consist mainly of water and proteins (proteins) and contain virtually no fat.

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The taste is mild and neutral. When heated, egg whites become white and firm, and take on a fluffy or rubbery texture depending on the preparation.

They are used in omelets, meringue, pastries and as an ingredient in protein-rich dishes. They are popular because they are high in protein and low in calories or fat.

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