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EGGNATION |
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*Click HERE to download the data sheet for EggNation Egg Whites
What are egg whites?
Liquid egg whites are exactly what it say’s on the bottle, 100% pure liquid egg whites, just as if you cracked and separated them yourself at home.
For your safety and usability they have been pasteurised so as to avoid salmonella. There are no additives or preservatives, no artificial ingredients or food colourings.
Egg whites have a naturally light yellow colour to them. Egg whites are completely tasteless and odourless. Just shake up the bottle before using.
How can egg whites be used?
They are just egg whites and should be used in exactly the same way you would use egg whites. You can use them for making pancakes, omelettes, scrambled, you name it! Whatever you would normally use eggs for. In fact because they have been through pasteurisation they make great smoothies and protein shakes, thanks to the process that has eliminated the salmonella threat from drinking raw egg whites.
How do I measure egg whites?
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.
Is it safe to freeze egg whites?
Absolutely! You can store frozen egg whites until the best before date on the tub. To defrost, put the container on a plate and leave it overnight. Once defrosted, you must keep them in the refrigerator.
What is the "shelf life" of egg whites?
Independently certified tests show that our egg whites have a shelf life of at least 7days when kept in a refrigerator.
To determine if they are good or not, the best test is to smell them. If there is any odour whatsoever, discard them. Egg whites have no odour or taste.
What is the "Protein Benefit” of egg whites?
Egg White protein is the purest form of protein known to man in the entire world. Six eggs deliver 15 grams of pure protein, only a trace of carbohydrates, NO fat and NO cholesterol. They are 100% bio-available, which means NONE of high profile of amino acids is 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. All natural products have always been the recommended way to get the nutrients your body needs.
What is Salmonella?
More than 90% of all eggs are free of contamination at the time they are laid. Contamination with Salmonella bacteria and with certain spoilage organisms occurs essentially afterwards. Proper washing and sanitizing of eggs eliminates most Salmonella and spoilage organisms deposited on the shell.
How do you pasteurise egg whites?
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. This in no way effect the biological value or profile of the eggs in any way.
*** PURE LIQUID EGG WHITES RECIPES***
THE OLYMPIAN BREAKFAST DRINK
1. Put 50gm of Oats into a liquidiser and soak, once expanded, liquidise.
2. Add 8 Shots of Egg Nation's 'Pasterised Liquid Egg White'
3. Add 2 x tablespoons (30ml) of Udo's Oil.
4. Finish with one scoop of Premium Whey Pro.
5. Liquidise together and you have a highly digestible and easy to prepare breakfast of real food, offering high bioavailability.
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CHICKEN EGG FRIED RICE - A great meal or cold for lunch!
4 Servings
Ingredients
1 ½ cups of cooked brown rice, leave to cool
6 Pumps = 6 egg whites, beaten
¼ Cup of diced onion
2 Cloves of garlic finely diced
2 Table spoon chicken / vegetable Stock
Dash of soy sauce for taste
Salt & Pepper to taste
220g Chicken breast cut into small strips
Cooking Instructions
Cook egg whites and set aside. Lightly coat pan or wok with Virgin olive oil, sauté onion, garlic and add a dash of soy until garlic lightly browned. Add chicken and cook. Add rice and turn until warm. Add egg white in strips and stock. Cook until hot. Season to taste with salt and pepper.
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COMPANY STATEMENT Why free range?
The fact that the birds are able to move and exercise ensures that it is stronger and healthier and is likely produce a healthier fertile egg. The fact that the bird is able to forge tends to increase the nutrient profile of the egg along with the quality feed ensure positive levels of 'Omega 3' vitamins and minerals.
Albumen:
Also known as egg white. Albumen accounts for most of an egg's liquid weight, about 67%. It contains more than half the egg's total protein, niacin, riboflavin, chlorine, magnesium, potassium, sodium and sulphur. The albumen consists of 4 alternating layers of thick and thin consistencies. From the yolk outward, they are designated as the inner thick or chalaziferous white, the inner thin white, the outer thick white and the outer thin white. Egg white tends to thin out as an egg ages because its protein changes in character. That's why fresh eggs sit up tall and firm in the pan while older ones tend to spread out. Albumen is more opalescent than truly white.
Our eggs!
Are of the highest quality guaranteed free-range hens eggs, where quality, welfare of the hens and trace ability are of up most importance. The hens are fed nutrients rich diet, which is GM free.
The eggs are separated under stringent hygiene standards and then pass through the pasteurising process. This ensures all the whites are free of micro bacteria and most importantly salmonella. Each batch is traceable to source and product suitability tested and accredited by independent microbiological and analytical laboratories.
eggnation.co.uk
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For further information or purchasing click below
Purchase EggNation
or for further enquiries including trade accounts contact Shop Physical on:
Tel: 0800 0234810
Or you can contact us at customerservices@shopphysical.co.uk and we will be happy to assist you in any way we can.
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Company Info |
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Prices: GB Pounds
Products: 399
Hits 3,587,313
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