Nutrition
Liquid Egg Whites
Liquid egg whites deliver pasteurized lean protein for fast cooking and shakes—pair with yolks or other fats to avoid micronutrient gaps.
Liquid egg whites are pasteurized carton whites for quick omelets, shakes, and high-protein baking without shelling eggs. They offer lean protein with minimal fat—useful when macro targets need protein density.
Pasteurization improves safety for lightly cooked applications versus raw cracked whites. Check labels for added sodium or preservatives.
Combine with whole eggs or other fats so fat-soluble vitamin intake does not collapse.
Common questions
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Are carton egg whites cooked or raw?
They are pasteurized—not shelf-stable cooked—but safer than raw shell whites for lightly heated recipes. Still cook to firm when immunocompromised.
Related terms
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