Vilgain Egg White Powder - the perfect protein source for pancakes, smoothies, or frosting

Looking to enrich your meals with high‑quality protein? Or do you love making omelet with two whole eggs and two extra whites? Vilgain Egg White Powder makes it easy—no need to crack eggs or separate yolks from whites. Egg white protein is a top‑tier animal protein, containing all essential amino acids, with zero fat and cholesterol.

100% egg white, nothing else

Eggs from Belgian barn farming are cracked, separating the whites from the yolks. The whites are then pasteurized to eliminate any potential pathogens while extending shelf life. Under high pressure, the whites are sprayed into a drying chamber where water evaporates, leaving a fine white powder that contains over 80% complete protein. No GMOs or genetically modified ingredients are used.

Use anywhere you'd use fresh eggs

Our dried egg whites, like fresh egg whites, have no scent, boast a fine texture, good solubility, long shelf life, and are easy to store.

You can use them in any recipe that calls for fresh egg whites. Once whipped with water, they can replace fresh whites for making frosting or meringue batter. 100 grams of powder mixed with 700 ml of water equals about 25 egg whites, which is approximately 800 grams of liquid egg white. Add it to porridge or smoothies for a quality protein boost.

They’re perfect for sponge cakes, roulades, meringues, pavlovas, cookies, soufflés, pastries, macarons, and frostings.

Vilgain Egg White Powder in points:

• pasteurized, unflavored egg whites
• over 80% protein per 100 g
• zero fat, sugar, or cholesterol
• 4 g of powder equals 1 egg white
• GMO‑free
• naturally lactose‑free
• versatile usage in cooking and baking