Where to find egg whites in grocery store

Many stores sell egg whites. Organic Valley Liquid Egg Whites as an example. They can be both pasteurized useful if you want to use the whites in a non-cooked application and non-pasteurized. In my US grocery stores, I find egg whites in the refrigerated section, near the eggs in cardboard cartons, similar to those that cream comes in.

Depending on your application, you may also in addition to hobodave's answer be able to buy just powdered egg whites in your baking section. These have a longer shelf life than the liquid form and are suitable for some baking applications.

This is probably a question better asked of an employee of the grocery store s you frequent. They should be found in the refrigerated section of the store that contains whole eggs.

Eggology is a brand that can be found in the USA. I've used it before for making omelets and mixing into cocktails. Besides convenience, an added benefit of buying egg whites is storage lifetime. Egg whites sold in bulk should be pasteurized which can extend their storage life up to four months after opening.

Compared to the two to four days that raw egg whites can last, this is quite significant. I do not use them for baking since I find that the aggressive pasteurization denatures the proteins some. This can subtly affect the rise and stability of some baked goods.

Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? There is no fat or cholesterol. I cooked a serving of these, too. They cooked so fast… my skillet was pre-heated I cooked the whole egg first , and they cooked almost faster than I could get in with the spatula to mix them up. Even with a little bit of sunflower oil in the pan how I usually cook my eggs , these stuck to my pan a little bit.

And they tasted like egg whites like the white part when you fry an egg instead of scrambling it. They tasted good, just not the same as a whole egg. Have you ever wondered if your eggs are still fresh? In general, eggs will stay fresh for about weeks after the date stamped on the carton. You must be logged in to post a comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. Whole Eggs Eggs are a great source of protein — clocking in at 6 grams of protein in one egg.

So which one is better? Think about these things before making a decision at the grocery store: Cost. The liquid egg products did cost more per serving than the whole eggs. Whole eggs have a little more protein than liquid egg products. Though the texture is different, both are essentially the same thing. Yes, those boxed egg whites literally come from cracking whole eggs, says Dan Kubiak, egg brand manager at Organic Valley —they're not some kind of manufactured product whew!

Organic Valley's ounce Liquid Egg White container holds whites from the equivalent of about 10 large eggs FYI: 3 tablespoons plus 1 teaspoon of liquid egg equals the white of one large egg. The reason that liquid egg whites pour differently than the viscous white you separate from a yolk at home is due to the pasteurization process i. After the eggs are broken and separated, the whites go through pasteurization in stainless-steel tubes.

This makes the egg whites safe to be packaged but slightly changes the consistency, he adds. While this doesn't impact the nutrition or taste of liquid egg whites, it can make them not as easy to whip as whites from eggs you break yourself—especially if you're making a recipe where fluffy egg whites are key, like angel food cake. While the whites get all the glory and their own packaging, those mighty yolks don't go to waste. Organic Valley sells its leftover yolks to what they call ingredient customers manufacturers that use Organic Valley ingredients in their products sold to retailers, foodservice operators such as restaurants or grocery stores with their own private label , who use them to make things like ice cream or salad dressing, Kubiak says.

Pure egg whites are widely considered to be one of the most bioavailable and digestible sources of protein , says Kubiak.