In this brief guide, we will answer the query, “Can I buy egg whites?” and will discuss which is healthier either store-bought egg whites or whole eggs.
Can I buy egg whites?
Yes, you can buy egg whites. Egg whites are available at a variety of stores. Take, for example, Organic Valley Liquid Egg Whites. They can be pasteurized or non-pasteurized. Egg whites may be found in the refrigerated section of my local supermarket, near the eggs in cardboard cartons identical to those used for cream. Be wary of egg alternatives, which aren’t the same thing depending on your application.
Egg whites are a wonderful option if you’re wanting to add additional protein to your diet, particularly for breakfast. They’re almost entirely made up of protein, with fewer calories and fat than an entire egg. However, breaking open eggs and discarding the yolks can feel wasteful, so investing in a carton of liquid egg whites is a sensible approach to avoid this (and less messy, to boot).
What are liquid egg whites, exactly? You’ll note that they’re funnier than the egg whites you separate from a whole egg if you’ve ever tried them. Both are essentially the same item, despite the texture differences. Yes, according to Dan Kubiak, egg brand manager at Organic Valley, the boxed egg whites are made from cracking entire eggs and aren’t a manufactured product (whew!). And, at least for the majority of brands, the only component in the box is 100 percent egg whites.
What Is the Process of Making Packaged Egg Whites?
“It’s fascinating to witness how rapidly a machine can crack [eggs] and separate them into components: whites, yolks, and some incidental quantity that’s a whole-egg mixture after being cracked,” Kubiak says. The 16-ounce Liquid Egg White jar from Organic Valley holds the whites from around 10 big eggs.
According to Kubiak, liquid egg whites pour differently from the sticky white you separate from a yolk at home because they’ve been pasteurized (i.e., heated to kill germs) in the production process.
Whites from the eggs are pasteurized in stainless steel tubes after they have been broken and separated from the yolks. In addition to making egg whites safe to package, he says, it alters their consistency just a little bit. The nutrition and flavor of liquid egg whites remain unaffected, but they can be more difficult to whip than egg whites that you break yourself—especially if you’re creating a dish that calls for fluffy egg whites, such as angel food cake.
As much attention and attention is paid to egg whites, the yolks are not forgotten. Manufacturers of items supplied to retailers and foodservice operators, like restaurants and grocery shops with private labels, utilize Organic Valley’s surplus yolks to produce things like ice cream and salad dressing, Kubiak explains.
Eggs or Eggs whites, which is better for you?
A large majority of scientists believe that eggs are the most bioavailable and digested protein source, according to Kubiak. In omelets, scrambled eggs, and baking they may be utilized just as you would a full egg. Also, because packaged egg whites are pasteurized, they may be used in smoothies and salad dressing for a protein boost without causing any damage to the food. Baking edible cookie dough requires pasteurized liquid egg whites, as author and D founder Kristen Tomlan explains in her book Hello, Cookie Dough.
Amanda Baker Lemein, a registered dietitian in Chicago, warns against egg white “products” that may contain additional chemicals or fillers, such as gums and artificial colors. When shopping in the refrigerated area, seek cartons that include simply egg whites as the only component.
Consider what you’re losing out on by limiting yourself to only whites before you go out and load up on only whites. As Lemein points out, “a complete egg is packed with nutrients like vitamin D, choline and iodine — the majority of which is contained in its yolk. A whole egg has more micronutrients, but it also contains cholesterol and saturated fat, while neither is insufficient levels to cause concern.
Packaged Egg Whites: When to Use Them
This means you should have all three types of egg whites on hand: egg whites from the carton, egg whites from the shell, and entire eggs. When preparing muffins or waffles, Lemein recommends using a carton of 100 percent egg whites since they can be readily metered for baking. To prepare an omelet or an egg sandwich, she frequently blends one whole egg with a few egg whites from the shell. One hard-boiled egg per day, she says, is “absolutely healthy,” as does a hardboiled egg on a salad.
For Lemein, it’s all about what’s going on in the dish and what role the egg serves when it comes to selecting which shape to employ. You can use only half of an egg in easy baking, but you’ll want the whole thing for sophisticated recipes that require the whole egg to prevent messing up your cake’s crumb or texture.
Other FAQs about Eggs that you may be interested in.
In this brief guide, we answered the query, “Can I buy egg whites?” and discussed which is healthier either store-bought egg whites or whole eggs.