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Old 10-14-2010, 06:24 PM
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100% Pure Liquid Egg Whites

Don't forget to order your Egg Whites Pump! It is a must for anyone purchasing the 100% Pure Liquid Egg Whites! Without it things can get messy.

100% Pure Liquid Egg Whites are the purest and most versatile form of protein in the world! People on the go, and Bodybuilders are the two biggest consumers of 100% Pure Liquid Egg Whites. Why? Because they can mix them in a drink in a matter of seconds and be done with it.

Perfect for losing weight or building muscle. You can't taste the egg whites! They are NOT slimy as you might think, and they are completely tasteless and odorless. One 8oz cup of 100% Pure Liquid Egg Whites supplies 26 grams of 100% bioavailable pure protein. No fat, No cholesterol, and only 2 grams of carbs. No more cracking and separating the egg whites from the yolks, and then having to take the time to cook them, eat them, and then clean up the mess.

Most Bodybuilders today, are cracking and separating a dozen egg whites in the morning and then another dozen before bedtime. That's 14 dozen eggs a week. A lot of work!

Liquid, NOT RAW egg whites are 100% bioavailable. Which means that none of its Amino acids are wasted. Powdered egg whites and protein powders in general, are only 70 to 80% bioavailable at best. The powders only support muscle growth for 2 to 3 hours. Liquid egg whites support muscle growth for up to 4 to 5 hours.

What's The Difference Between LIQUID And RAW Egg Whites?
The human body cannot completely and safely digest a raw egg white. So, if you like to do the "Rocky Routine" with a raw egg or raw egg white in your drink, you are wasting your time, not to mention the threat of Salmonella. Avidin, which is found in raw egg whites, blocks the uptake of Vitamin B6 (Biotin) causing a vitamin deficiency. You must cook the egg white to neutralize the Avidin and allow your body to safely digest the protein and utilize all its Amino acids.

Our 100% pure liquid egg whites from Egg Whites International are heat pasteurized and salmonella tested. The pasteurization process heats the egg white to 134 degrees for 3 ½ minutes. This heat kills the salmonella and neutralizes the Avidin to allow the egg whites to be digested safely by the human body. When you cook an egg white to the point of scrambled eggs, you are overcooking the protein and denaturing the true value of the protein. Therefore, 100% Pure Liquid Egg Whites are liquid but not raw, making them the purest form of protein, known to man, In The Entire World! They will stay good in your refrigerator for 90 to 120 days. Can be frozen indefinitely.

What Is The Best Way To Use Them?
In a drink! Most people are looking for the instant breakfast, or a fast Hi Protein meal on the go. It could be a protein powder, or a slim fast shake. Most active people, who are using protein powders, are using about 40 grams of protein powder, and mixing it with water or milk. Usually 2 scoops of powder at 20 grams per scoop. However, there is no protein powder in the world today that is better than 70 to 80% bioavailable. And, most only support muscle growth for 2 to 3 hours. This means that out of 40 grams of protein powder you are consuming, your body is only using 28 to 32 grams at best!

People are paying $45.00 for a 4lb can of powder. Now you can make that can worth $90.00, by using half as much, or only one scoop of protein powder. The 20 grams of protein powder at 70%, gives your body 14 grams. Mix it with one 8 oz cup of liquid egg whites at 26 grams of 100% bioavailable protein, and you now get a true 40 grams of protein in your body. And, the egg whites support muscle growth for up to 4 to 5 hours.

They are also the most versatile form of protein because you can use them in just about anything you want. They make great omelets, and can be used in any cooking or baking recipe in place of a whole egg. They can be added to almost any cold drink without changing the flavor. You can even drink them straight. They will have no real taste by themselves. Your kids will even drink them by just adding some chocolate syrup to 8 ounces of liquid egg whites, shake well, and they will taste the same as chocolate milk. What better way to get protein into your kids? Mix them with orange juice, tomato juice, fruit and yogurt smoothies, and milk etc... What ever you like to drink, can now be protein enriched.

How Much Protein Should You Consume In A Day?
The average "Active" person requires about 1 gram of protein per pound of body weight per day. Most people never get that much protein in a day. The Atkins Diet is the prime example of people who almost get that much protein in a day. Bodybuilders take in 1 ½ to 3 times that amount. While a non-active elderly person might only need half that amount.

Protein is the building blocks for muscle. It is also the primary food to your brain.

Remember, protein eats fat and builds muscle.

How Often Do You Use Liquid Egg Whites?
At least twice a day. First meal in the morning and just before bed. This is the most convenient time that you are at home where your refrigerator is located. You don't want to pre-mix a shake to take with you to work or the gym. The egg whites will separate and thicken the longer they are sitting in the powder. You can keep a spare bottle at work if you have a refrigerator. It is better to drink the liquid egg whites at the same time you mix them into your drink.

Proteins are usually digested every 3 to 4 hours. Most diets tell you to eat 5 to 6 times a day. That does not mean you have to eat 5 to 6 full meals a day. It usually means to start with a protein shake in the morning, eat a light healthy lunch, have a protein shake mid day, eat a healthy dinner, and finally, have a protein shake before you go to bed. This will keep your metabolism working to burn fat and build muscle, and you will have more energy. However, you will not build muscle unless you work them. If you are working out at the gym or just exercising at home, it is important that you understand what your muscles need. You must get protein into your body within 30 minutes of your workout, or your workout was a total waste of time. Right after your workout is when your muscles are tingling and looking for proteins to build on. Give it to them!

Why take protein before bedtime? Bodybuilders have known for decades that if you don't put protein into your body before you go to bed, your body will run out of protein about 2 am. Once your body digests all of its available protein, your body thinks it is starving itself. To protect you, your body shuts down and starts storing your fat cells. The blood sugar still needs protein to keep you going, so it starts consuming the only protein source available, your own muscle mass. Basically, you are storing fat and eating muscle.

By drinking a high protein drink with liquid egg whites just before you go to bed, they will support muscle growth for up to 4 to 5 hours. Now the process is reversed for most of your sleep time. Rather than storing fat and eating muscle, the time-release protein from the egg whites, is allowing your body to burn the fat at its normal rate while building on the muscle. That is why bodybuilders eat a dozen egg whites before bedtime.

You will get a better night sleep, and wake up more alert and less hungry in the morning.

Serious competitive Bodybuilders, who are using a protein powder before bedtime, are getting up at 2 am and taking another protein drink to sustain them until morning.

Jack H. Gutman, D.O. FAAFP
Associate Professor of Clinical Medicine
Frequently Asked Questions

What are Egg Whites?
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. The white substance floating on top of the bottles is the same white particle you see when you put an egg in the frying pan. This connects from the egg white to the egg yolk. We leave this in the egg whites because it has the highest concentration of protein in the egg. Just shake up the bottle before using. Egg whites are completely tasteless and odorless.

How can Egg Whites be used?
They can be prepared and eaten the same way you eat eggs today. You can use them in baking and making pancakes or whatever you would normally use eggs for now. However, due to the heat pasteurization process, we do not recommend them for meringues or angel food cake. They do make great omelets and scrambled eggs. Because the yolk is gone, so is the fat and the cholesterol. Therefore, the eggs tend to be fluffier and healthier without the yolk. They also make great smoothies and protein shakes, thanks to the pasteurization process that has eliminated the salmonella threat from drinking raw egg whites. See our Recipes page for more great ideas.

How do I measure Egg Whites?

For Baking: Egg White Measurements
3 tbsp of Egg Whites = 1 whole egg
2 tbsp of Egg Whites = 1 Egg White
1/2 cup of Egg Whites = appx 4-5 Egg Whites

Is it safe to freeze Egg Whites?
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. If the eggs tend to cook up watery, simply blend in a blender for a few seconds, or pour back and forth into another container to assure that the water mixes back into the egg. For gallon containers, you nay need to pour back and forth into a larger pitcher. We do not recommend that you re-freeze the Egg Whites if it's not necessary.

What is the "shelf life" of Egg Whites?
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.

What is the "Protein Benefit" of Egg Whites?
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 its 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. All natural products have always been the recommended way to get the nutrients your body needs.

How are the eggs separated?
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.

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 afterward. Proper washing and sanitizing of eggs eliminates most Salmonella and spoilage organisms deposited on the shell.

How do you Pasteurize 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.

What happens to the rest of the egg?
The yolks are sold to various companies that produce salad dressings, ice cream, mayo, etc. The egg shells are sold to various companies that include them in pet food as a calcium supplement.


Garrett Downing
Eat clean and eat lots of egg whites!

Charles Glass
Great product, keep up the good work!

Roland Kickinger
Keep carrying those egg whites!

Rich Gaspari
Great product, love it!

Lei Lani
Wishing you continued success, aloha!

Sue Price
Body by Egg Whites International!

Shelley Beattie
Stay happy and healthy, keep cracking those eggs!

Sue Gafner
Best wishes to the savage Egg White men!

Boyer Coe
Hey guys, great product! Keep cracking those eggs!
Lee Priest
Keep the bloody egg whites rolling!

Raye Hollit
Thanks for all those egg whites!

John Kemper
Great product, keep up the good work!

John Sanguenetti
I love the way they cook up, that's no yolk!

Cory Everson
Keep shipping those egg whites!

Jesse Herrera
Hey guys send me more egg whites!

Anthony Clark
Great products guys!

Genaro "Chicanito" Hernandez
Great product guys!

Egg White Recipes

3 Tbsps Egg Whites = 1 Whole Egg
2 Tbsps Egg Whites = 1 Egg White

For baking cakes, cookies, meatloaf quiche, making pancakes, French toast, frostings, batters and coatings for baking or frying. However, due to heating during pasteurization, Egg Whites are not recommended for meringues or angel cake.

Egg White Poppers

- 1 Plastic ice cube tray
- Enough Egg Whites to fill tray
- Cooking spray

Coat ice cube tray with cooking spray microwave on high for 4 minutes then refrigerate for 1 hour. You can experiment by mixing a small amount of Sugar Free powdered Cool Aid Mix or powdered Jell-O Mix to the Egg Whites to add flavor.

These are very popular with Body Builders who will take these to the Gym in a plastic ziplock bag and pop them in their mouth while working out. This gives them that extra protein boost during their workout.

Fruit Smoothie

- 1/2 Banana
- 3 to 4 Strawberries or (1 cup Strawberry/Banana Nectar
- 1/2 Cup Egg Whites
- 1 Cup Pineapple or apple Juice
- 1 Cup ice cubes

Place fruit and ice in blender first, mix 60 to 90 seconds. Add Egg Whites, mix another 10 to 15 seconds. This will keep the Egg Whites from creating too much foam. For thicker smoothie, just add more ice. For your favorite smoothie, just use the juice or fruits desired.

Yogurt Smoothie

- 1/3 cup of low or nonfat plain yogurt.
- 1/4 cup of fresh or canned pineapple or peaches.
- 1/2 cup Egg Whites

Place in blender and mix 10 to 15 seconds. Flavored yogurt can also be used.

"Texas White" Omelet

- 1 1/2 Tbsp olive or corn oil
- 1 cup Egg Whites
- 2 Tbsp chopped green and/or red pepper
- 1 Tbsp chopped onion
- 1 Tbsp diced ham
- 1/4 cup grated cheddar cheese (if desired)
- Salt and Pepper to taste

Heat 1 Tbsp oil in a 9-inch nonstick frying pan. Lightly sauté onions, peppers and ham. Set aside. Place 1/2 Tbsp of oil in pan at medium high heat. Pour in Egg Whites. As eggs begin to cook, lift sides to allow Egg Whites to set. While top of omelet is still moist, place the sautéed mixture (with cheese if desired) on the omelet. Using spatula, fold omelet in half. Be sure to not over cook. Season with salt and pepper as desired.

Texas Scramble
Follow the same instructions as "Texas White" but don't let the eggs set up as they would for the omelet. After sautéing the peppers, onions and ham, scramble everything together. Cheese is optional

Baja Breakfast Burrito

- Four 8-inch fat free flour tortillas
- 3 Tbsp chopped green peppers
- 1/8 Tbsp salt, touch of pepper and cummin
- 1 cup Egg Whites
- 3 Tbsp diced tomato
- 1/4 cup shredded jalapeno cheese or cheddar
- 1 Tbsp olive or corn oil
- ***Optional ***
1/2 cup of chorizo or diced meat of your choice

Place 1 Tbsp oil in nonstick frying pan. Season and cook green peppers for 2 min. (add meat if desired) Add Egg Whites and scramble until fully cooked. Stir in tomato. Sprinkle 1/4 cup of cheese. Spoon and roll in a tortilla.

"California White" Omelet

- 1 1/2 Tbsp olive or corn oil
- 1 cup Egg Whites
- 1 large mushroom (sliced up)
- 1 1/2 cup fresh spinach
- 1 Tbsp crumbled feta or goat cheese

Heat 1 Tbsp oil in a 9-inch frying pan. Sauté spinach and mushrooms and then set aside. Place 1/2 Tbsp oil into pan at medium high heat. Pour in 1 cup Egg Whites. As Egg begins to cook, lift sides to allow Egg Whites to set. While top of omelet is still moist, place spinach and mushrooms on top. Sprinkle cheese on top, fold omelet and finish cooking. Be sure not to over cook.


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Get your liquid egg whites here at EGG WHITES INTERNATIONAL

Old 10-15-2010, 07:51 AM
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