The Egg Whites are run through a series of heated tubes, almost like a big still, just hot enough to kill bacteria but not enough to cook the eggs. They are then tested for any signs of Salmonella bacteria.

Egg whites are exactly that, 100% pure liquid egg whites, just as if you cracked and separated them yourself at home. The only thing we did was to pasteurize them to avoid salmonella. There are no additives or preservatives, no artificial ingredients or food colorings. Egg whites have a naturally light yellow color to them. You will notice this more in the bottle than in the frying pan. See similar questions...

The eggs are washed and placed onto a conveyor. The conveyor then cracks the eggs, drops them into a tray with holes in it. The tray catches the yolks but allows the Egg Whites to fall through the holes to another tray below. A quality control person is there to clean out any broken yolks that might fall through with the whites. There is also a USDA Inspector that oversees the entire process to ensure consumer safety. See similar questions...

Absolutely! You can even put a previously opened, partially used container of Egg Whites in the freezer. They will last indefinitely while frozen. To defrost, put the container on a paper plate and leave it overnight. Once defrosted, you must keep them in the refrigerator. When Egg Whites freeze, the water separates from the egg and settles on top. Therefore, it may be necessary to Shake the bottle well before using. See similar questions...

Our own personal tests have shown that Egg Whites, if maintained at 40 degrees or lower in the refrigerator, stay good for up to 6 to 8 months, even when opened. However, we recommend that you use them in 3 to 4 months to assure the best quality product. If you freeze them, they will last indefinitely. To determine if they are good or not, the best test is to smell them. If there is any odor whatsoever, discard them. Egg Whites have no odor or taste. See similar questions...

Egg White protein is the purest form of protein known to man in the entire world. Each 8-ounce cup gives you 26 grams of pure protein, only 2 grams of carbohydrates, NO fat and NO cholesterol. They are 100% bio-available, which means NONE of it's amino acids are wasted. No artificial protein powder can make that claim. Other high protein sourced foods and supplements need to be broken down before the body absorbs the protein. See similar questions...

Pump dispenser delivers 30ml of egg white, per pump; this is equivalent to 1 x medium egg white. Alternatively any measure can be used, measuring 30ml as 1 x medium egg white and multiples there of for number of whites required. See similar questions...

No. When you separate the yolk and use just the white of the egg, you lose important nutrients found in the yolk. Egg Beaters Original adds these nutrients back in, providing an even better nutritional value. Plus, there's no waste from unused and discarded yolks. See similar questions...

Egg substitutesThere are two types of egg whites' substitutes - liquid and powered. Liquid egg whites are regular eggs minus the yolk. Take 2 Tbs. of liquid egg whites if a recipe calls for one egg white. Powdered egg whites can be fat-free. To use, mix with water or both until needed thickness is achieved. Cooking with egg substitutes are similar to cooking with regular egg whites - add tomatoes, mushrooms, bell peppers, cheese, spices, broth or cream - and cook omelet or use for baking. See similar questions...