Using Egg Whites Easily with EB

This is a sponsored post written by me on behalf of Egglands Best. All opinions are 100% mine.

Using egg whites is a great way to get in your protein without added fat, cholesterol, or excessive calories. I’ve been using them for years to make omelets, quiches, and other tasty dishes, and I love it. The only thing I haven’t loved is actually getting them out of the shell.

It’s such a pain. You have to crack the egg in half and then sort of swish it back and forth, letting the white spill over the edge while keeping the yolk inside the shell. If you break the yolk, it’s all over. So while using egg whites has been a staple of my cooking, so had the annoyance of separating them.

Using Egg Whites Just Got Super Easy

These days, using eggs whites has been super easy for me because I’ve been using EB Egg Whites. The days of cracking and swishing and hoping are over. Now, I just open up a carton, and I’m ready to go.

Versatility

Using egg whites allows me to make lower-calorie versions of my family’s favorite foods, and I use them a lot. I open the carton, and I’m ready to make everything from omelets and quiches to use them as substitutes for protein additives and powders.

Heck, I even add them to my smoothies and protein shakes for an extra boost of protein. They’re pasteurized, so there’s no worry about pouring them directly into my drinks.

There are so many ways to use them, and you can find a ton of ideas at egglandsbest.com.

All-Natural

EB Egg Whites are 100% liquid egg whites. That’s it, and that’s all. They’re completely natural. I love that because some brands have added ingredients in them.

They come exclusively from EB eggs, and the hens that lay them are fed an all-vegetarian diet of grains with no added hormones, antibiotics, steroids, or animal by-products. I’m a big fan of that because, after all, you are what you eat.

Good for You

Did you know that eggs are the most bioavailable protein source on the planet? That means that your body can easily break them down and use them for fuel.

When I cook with EB Egg Whites, I’m using a protein source that is excellent for me and my family. They have 5g of protein per serving, they’re gluten-free, they’re a low-calorie protein source, they’re low-cholesterol, AND they’re recognized by The American Heart Association Heart Check program as a heart-healthy food. It’s a win all the way around.

Back to School with EB egg whites 

With Back to school weeks away we have been on the search for our new favorite meals to get back into the rhythm of kicking off the day with a protein boost. We have prepared and taste tested several recipes from the Egglands Best website including smoothies, protein shakes, (because EB egg whites are pasteurized it is completely safe to enjoy even when uncooked), omelettes and more. The recipe featured above, Stuffin’ Egg Muffin has been a fan favorite with a variety of substitutes for all. 

With so many fun and trendy recipes that fit into a variety of healthy lifestyles found at egglandsbest.com we have a list of new recipes to fill our meal planner making Back to School easier for our family. 

Start Using Egg Whites Today

If you aren’t using egg whites, I highly encourage you to start doing so. With so much protein, fewer calories, high bioavailability, and fantastic possibilities, EB Egg Whites make the perfect addition to your baking and cooking.