AAA Grade Egg White [Albumen] Powder Gluten-Free OU Kosher Certified (Pasteurized, Made in USA, 1 Ingredient no additives, Produced from The Freshest of Eggs) - 50g/2oz

Like many others, I was trying to find powdered egg white. This used to be available in stores and when I do Christmas cookie baking I'd rather use that for meringue. I do NOT enjoy separating a dozen or more eggs and trying to deal with all those left over egg yolks. I searched online and some of the highly rated products were no longer available, other items were not pure egg whites. I found this product, read the reviews and decided to buy it. I ordered the large bag, not realizing how many egg whites it would make! (Actually I bought two, but they said it will keep a very long time in the pantry, as long as you get as much air out as possible from the bag.) I had a couple of problems but they were totally my fault. It is a little tricky to measure accurately for a 6 egg whites, and I measured wrong with the first batch. I also found you definitely need to use warm to very warm water for best results. I didn't read the directions, used cold water and it didn't mix well at all. But the warm water blended very quickly (even faster than the video which I watched several times.) I also have one of those small, flat whisks that worked very well for mixing. https://www.amazon.com/Ludwig-Scandinavian-Type-Whipper-Small-Whisk/dp/B00DJ6BCRC/ref=asc_df_B00DJ6BCRC/?tag=hyprod-20&linkCode=df0&hvadid=271705198688&hvpos=1o3&hvnetw=g&hvrand=8955367877624321873&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1028202&hvtargid=pla-525495071505&psc=1 We now use it for meringues, omelets, egg bakes etc. My husband's on a low fat diet, so we use this as the base and add one whole egg for his omlet.

This product is OU certified.

Great quality, works exactly as described. Worth the price!

It was in great shape

By reading labels, I would say most commercial mayo is mostly soy with egg way down in the ingredients list. The other stuff must be preservatives, unpronounceable. However, egg white powder, lemon or lime juice, olive oil and a touch of sugar, make a great mayo in almost no time. Many instructions on the internet. Good for several days. Thank you for this fantastic product! Worth ever cent!

It did work for what I wanted (which was to replace egg whites in small things). The powder is very hydrophobic- you have to work to get the powder all mixed. I had to use my small smoothie blender to get it to mix, which was silly for how little I was using. It does foam up- if I kept blending I’m sure I would have ended up with a decent meringue. I didn’t really notice any taste, good or bad. The texture of what I made seemed fine. However the bag is so small for the cost, I won’t be buying it again.

Easy to use, not clumpy. I have have used this to make royal icing as well as for cookies that called for egg whites. I love that it has a long shelf life. I will buy it again in the future.

Not into the "molecular gastronomy" thing at all; we have been using powdered pasteurized egg whites for many years as a base that becomes the whipped egg white that goes into our Thanksgiving pumpkin mousse pie. The product we usually buy locally was no longer available, so I tried this, and it turned into a wonderfully fluffy, airy meringue that made for a splendid pie. Highly recommended, although it's several lifetimes' supply for the average household.

Not good