Liquid egg whites: where to buy them, weight and uses
Liquid egg white is sold in bottles, pasteurized, ready to pour. A one-liter bottle is equivalent to approximately 32 egg whites, with no shells to crack or yolks to separate. This page answers the four questions we are most frequently asked at the counter: how much an egg white weighs, where to buy the product, how long it keeps once opened, and what to actually do with it.
Liot Liquid Egg White — 1-liter bottle
100% pasteurized chicken egg white, a single ingredient. Equivalent to 32 egg whites. 10.8 g protein and 49 kcal per 100 g.
In stock. Shipped the same day for all orders placed before 2 PM. Pick up within 2 hours at our store in Vendargues, ten minutes from Montpellier.
View price and orderHow much does an egg white weigh, and how many are in a bottle?
This is the most frequent question, and it has no single answer: the weight of an egg white depends on the size of the egg. Here are the approximate values, based on the official sizes displayed on egg cartons.
| Egg Size | Weight of whole egg | Weight of egg white only |
|---|---|---|
| S (small) | less than 53 g | approx. 25 to 29 g |
| M (medium) | 53 to 63 g | approx. 30 to 35 g |
| L (large) | 63 to 73 g | approx. 36 to 40 g |
| XL (extra large) | 73 g and more | approx. 41 g and more |
The benchmark to remember: an average egg white weighs about 30 g. The shell accounts for roughly one-tenth of the total weight, the yolk one-third, and the white the rest. These are averages: no egg carton indicates the weight of the white, and two eggs of the same size can vary by several grams.
Milliliters ↔ number of whites conversion
The density of egg white is very close to that of water: 1 g ≈ 1 ml. The conversion is therefore direct, and this is what is used when a recipe refers to whites and you have a bottle in front of you.
- 1 egg white ≈ 30 ml
- 2 whites ≈ 60 ml
- 3 whites ≈ 90 ml, which corresponds to the measuring cup of a mug cake
- 6 to 7 whites ≈ 200 ml, the amount for a full omelette
- 1 liter ≈ 32 egg whites
In terms of nutrition, a 30 g egg white provides approximately 3.2 g of protein for 15 kcal, calculated based on the 10.8 g of protein and 49 kcal per 100 g declared by the manufacturer. Six whites, or 200 ml, therefore provide about twenty grams of protein for a hundred calories.
What is liquid egg white?
Definition and composition
Liquid egg white, also called liquid egg albumen, consists solely of the egg white naturally extracted from whole eggs. This liquid egg white, often pasteurized, is sold ready to use, which greatly simplifies its use in cooking. It is available in various packaging, from half-liter to one-liter bottles.
Nutritional value of liquid egg white
Liquid egg white has an interesting nutritional value: it is rich in protein, with approximately 10 g of protein per 100 g, almost fat-free and very low in calories. This composition makes it a recommended ally for high-protein or reduced-calorie diets. Moreover, this product offers a good source of essential amino acids with very few carbohydrates and a negligible fat content. In summary, fresh liquid egg white is an excellent option for those who wish to consume a natural, healthy, and functional food.
The powdered version meets the same need without the freshness constraint: we detail it in our article on egg white protein.
A rule to know before starting: this product must be cooked
This is the point we most often explain at the counter, and it conditions all subsequent uses. Pasteurized liquid egg white should not be consumed raw. Pasteurization significantly reduces microbiological risk, but it does not eliminate it, and manufacturers require cooking before consumption.
Two other lesser-known reasons support this. Raw egg white contains avidin, a protein that binds to biotin and inhibits its absorption; cooking deactivates it. And above all, raw egg white is much less well digested than cooked egg white: its proteins remain folded in on themselves and resist digestive enzymes. Drinking raw egg white means paying for proteins, a part of which will not be absorbed.
Liquid egg white is therefore a cooking ingredient, not a shake drink. If you are looking for a protein drink, consider our protein powders or egg protein, which are designed for that purpose.
Where to buy liquid egg white?
In supermarkets
Most major retailers stock it, usually in the fresh section next to eggs or fresh pasta, sometimes in long-life cartons in the breakfast aisle. Availability varies greatly from store to store, even within the same brand, and the formats offered are often half-liters. Two things to check before putting the bottle in your cart: the protein content per 100g, and the ingredient list, as several supermarket brands contain a stabilizer or acidity regulator.
The real comparison: the bottle versus hand-cracked eggs
The right comparison is not between two brands, it's between two methods. A one-liter bottle is equivalent to thirty-two egg whites. By hand, that means thirty-two eggs bought, thirty-two shells to crack, thirty-two yolks to pour off or discard, and the cleanup afterwards. The bottle eliminates all of that, can be measured in milliliters, and can be stored unopened at room temperature.
What to compare between two bottles
Two criteria, and only two. First, the protein content per 100g: this is the only figure that allows for an honest comparison between two references, and it varies significantly from one brand to another. Second, the ingredient list: some cartons contain stabilizers, an acidity regulator, and sometimes salt. Nothing dangerous, but if you're looking for egg white and nothing else, read the label before looking at the price.
The Liot liquid egg white that we stock has a single ingredient: 100% pasteurized chicken egg white. It contains 10.8 g of protein per 100 g, in a one-liter bottle with a reclosable cap – a detail that matters when you take 100 or 150 ml each morning.
What to do with 1, 2, or 3 egg whites?
This is the question from someone who has just made a recipe with yolks and has whites leftover — or vice versa, someone who has a bottle and doesn't know where to start. The answer depends on the quantity, and the volumes below apply equally to fresh whites and liquid whites.
With 1 white, or 30 ml
Too little for a recipe on its own, perfect as an add-in. Pour it into a oat flour porridge at the end of cooking: it thickens and adds three grams of protein without changing the taste. It also serves as a binder for breading, or to brush puff pastry to brown it.
With 2 whites, or 60 ml
This is the quantity for small pastries: financiers, almond tuiles, cat's tongues (langues de chat), coconut rocks (rochers à la noix de coco). It's also enough to make a single-serving omelet by adding a whole egg, which avoids the whitish and bland taste of white alone.
With 3 whites, or 90 ml
The volume for a mug cake or a small batch of meringues. It's also the base for a pancake batter for one person, with 40g of rice cream and a little baking powder.
With 6 whites or more, or 200 ml
This moves into a full meal: a two-person omelet, gratin, soufflé, or a batch of meringues. It's from this volume that the bottle becomes more practical than hand-cracked eggs.
And if you have the opposite problem — too many yolks — know that egg whites freeze very well, unlike yolks: pour them into an ice cube tray, one cube per white, and you'll have dated and portioned amounts.
LIOT
Liot Liquid Egg White - Pure Natural Protein
Liot liquid egg white is a one-litre bottle of pasteurised, ready-to-use liquid egg white. A single ingredient: 100 % pasteurised hen egg white. No additives, no...
7 simple ways to use liquid egg white in cooking
1. For light and protein-rich omelets
This is the number one use, and the most successful. Count 200 ml of liquid egg white and one whole egg for color and taste: about 170 kcal and 28 g of protein. Non-stick pan over medium heat, with no fat or with a cooking spray, cover, four to five minutes without stirring. The white alone cooks quickly and becomes rubbery: medium heat and the lid make all the difference.
2. As a substitute for whole eggs in pastries
You can use liquid egg white in your cake, muffin, or pancake recipes to lighten your preparations. It provides protein and structure without the fat of the yolk. Keep in mind that the yolk also adds moisture and color: in a cake, replace only a part of it rather than the whole, otherwise the texture becomes dry.
3. For meringues and cooked mousses — with a caveat
It must be clear, because it is the most frequent disappointment with this product: pasteurized liquid egg white does not whip as well as fresh egg white. The explanation is simple. Whipping egg white involves partially denaturing its proteins so that they organize around air bubbles; pasteurization has already begun this process, so these proteins participate less effectively in the network. The white whips, but more slowly, with less volume, and the foam collapses more quickly.
What really helps: take it out twenty to thirty minutes beforehand, use a perfectly degreased bowl and whisk (stainless steel or glass, never plastic), add a few drops of lemon or a pinch of cream of tartar, and double the whipping time. Sugar is added gradually once the foam has formed, never at the beginning.
Result: for chocolate mousse, a soufflé, or classic meringues, it works very well. For macarons or Italian meringue, where foam stability is critical, use fresh egg whites. We prefer to tell you this before purchase rather than after failure.
4. In porridges and hot preparations
A subtle and very effective use: pour 50 to 100 ml of liquid egg white into your oat flour or rice cream porridge at the end of cooking, stirring vigorously. The protein coagulates, adds body and creaminess, and the protein content of your breakfast increases by about ten grams without changing the taste. This is cooking through, so it complies with the rule stated above — unlike adding to a cold shaker, which should be avoided.
On the same note, check out our overnight oats recipe, to be prepared with protein powder rather than raw egg white.
5. For binding and breading without fat
Liquid egg white is an excellent binder: meatballs, meatloaf, vegetable patties, stuffings. It replaces whole eggs without adding fat and holds up just as well during cooking. For breading, it makes breadcrumbs or oat flakes adhere as well as a beaten egg, for frying or baking. It also serves to clarify broth.
6. In mug cakes and express pastries
The go-to recipe: 100 ml of liquid egg white, 25 g of rice cream, 15 g of unsweetened cocoa, a sweetener, and half a teaspoon of baking powder. Mix in a mug, sixty to ninety seconds in the microwave at full power. Remove it as soon as it has risen: ten seconds too long and it becomes dry. Approximately 200 kcal and 18 g of protein.
7. Replacing cream in gratins
Liquid egg white can replace all or part of the cream to lighten your gratins without losing creaminess, for more digestible and lower-calorie dishes. Baking coagulates the protein and provides the desired texture.
Three recipes with liquid egg white
The uses above provide the principle; here are three complete recipes, with quantities, steps, and times. Reminder of the conversion benchmark: 1 white ≈ 30 ml, so 90 ml = 3 whites and 200 ml = 6 to 7 whites.
1. Protein omelette with vegetables
The basic recipe, the one that fails most often — and always for the same reason: too high heat.
Ingredients (1 person)
- 200 ml liquid egg white, or 6 to 7 whites
- 1 whole egg, for color and taste
- A handful of spinach, a few cherry tomatoes, a little onion
- Salt, pepper, a little cooking spray
Preparation — 8 minutes
- Sauté the vegetables for 2 to 3 minutes in the pan, then set aside. Raw vegetables added to the omelette will release water and make it soggy.
- Whisk the liquid white with the whole egg, salt, pepper.
- Pour into the pan over medium heat, add the vegetables, cover.
- Cook for 4 to 5 minutes without stirring, until the top is just set. Egg white alone becomes rubbery as soon as it is overcooked: turn off the heat a little before it's fully done.
Approximately 200 kcal and 28 g of protein.
2. Liquid Egg White Pancakes
No wheat flour, no added sugar, ready in fifteen minutes.
Ingredients (1 person, 4 pancakes)
- 150 ml liquid egg white, or 5 whites
- 40 g rice cream or oat flour
- 1 half very ripe banana, mashed
- Half a teaspoon of baking powder, a pinch of salt
Preparation — 15 minutes
- Mix the powder, baking powder, and salt. Add the liquid white and mashed banana.
- Let rest for 5 minutes: the batter thickens and the pancakes hold together better during cooking.
- Non-stick pan over medium-low heat, a small ladleful per pancake, 2 minutes per side.
- Flip when bubbles appear on the surface and the edges are dull.
Approximately 270 kcal, 45 g carbohydrates, 18 g protein.
3. Almond Financiers
The traditional recipe for using up egg whites, and the most sought-after. Let's be frank: these are cakes, with butter and sugar. They are not a lean food, but they are excellent and they use exactly three whites.
Ingredients (8 financiers)
- 90 ml liquid egg white, or 3 whites
- 60 g almond flour
- 60 g icing sugar
- 50 g butter
- 20 g flour
Preparation — 10 minutes, cooking 15 minutes
- Melt the butter over low heat until it browns slightly and smells nutty. Let cool: this browned butter (beurre noisette) is what gives all the flavor.
- Mix almond flour, icing sugar, and wheat flour. Add the liquid egg white without whipping it, then the lukewarm butter.
- Divide into financier or muffin molds, filling two-thirds full.
- Bake at 180 °C (350 °F) for 13 to 15 minutes, until the edges are golden and the center is still soft.
Approximately 110 kcal per financier. They keep for three days in an airtight container.
What are the reviews of liquid egg white?
Advantages reported by consumers
Many users appreciate the ease of use of liquid egg white, as it eliminates the chore of cracking and separating eggs. The fact that it is pasteurized also provides reassurance regarding food safety. Liquid egg white is praised for its long shelf life before opening and its versatility in cooking.
Points of attention noted
There are three reservations, and they are legitimate. First, taste: there isn't any, and the smell when pouring puts off some users—this product is for cooking, not drinking. Second, its ability to whisk into peaks, detailed above. Finally, the cost per gram of protein: it remains higher than that of a whey concentrate, simply because water is transported and refrigerated. If your criterion is the price per gram of protein, this isn't the best choice on the shelf; if your criterion is the absence of additives and culinary versatility, it is.
How to choose your liquid egg white
Then there's the question of quantity: our portion guidelines are included in our article on balanced quantities.
- Prioritize pasteurized liquid egg white to ensure sanitary safety.
- Check the protein content per 100g: this is the only comparable figure from one brand to another.
- Verify the ingredient list: the best product has only one.
- Choose a volume you will consume within days of opening.
- Prefer a resealable pouring cap if you use it daily.
Care and storage of liquid egg white
Storage conditions
Before opening, pasteurized liquid egg white can often be stored at room temperature, below 25°C, provided the packaging is sealed. After opening, everything changes: refrigerate between 0 and 4°C, and consume within the period indicated on the packaging, generally forty-eight hours. This is the point where buyers most often make mistakes, because ambient storage before opening suggests a flexibility that disappears as soon as the cap is unscrewed.
Precautions for use
Shake the product well before use to homogenize the egg white. Avoid leaving it on the countertop while you cook. Three signs necessitate discarding the product regardless of the date: a sulfuric or sour odor, a pinkish or greenish hue, or a stringy texture when at rest. The product contains EGGS: an egg allergy absolutely contraindicates its use. It is reserved for adults and not recommended for pregnant or breastfeeding women.
Frequently Asked Questions
How much does an egg white weigh?
Approximately 30g for a medium-sized egg, which is the most common. Count 25 to 29g for a small egg, 36 to 40g for a large one. The white accounts for a little more than half the weight of the whole egg, including the shell. No egg carton indicates this figure: it is deduced from the size printed on the packaging.
What can I do with egg white?
It all depends on the quantity. One egg white can be added to porridge or used as a binding agent. Two to three egg whites can make financiers, tuiles, a mug cake, or pancake batter. Six or more egg whites, i.e., 200 ml, open the door to omelets, gratins, soufflés, or a batch of meringues. And if you have any left over, egg white freezes very well in an ice cube tray, one cube per white.
What recipes can I make with liquid egg white?
The three we detail above cover most uses: protein omelet with vegetables for a meal, wheat-free pancakes for breakfast, and almond financiers when you need to use three egg whites. One common rule: egg white should always be cooked, never eaten raw.
How many egg whites in a one-liter bottle?
About 32. Since the density of egg white is close to that of water, one liter weighs approximately one kilogram, and an average egg white weighs 30g. For recipes, remember that one egg white is equivalent to 30ml.
How much protein in an egg white?
Approximately 3.2g for a 30g egg white, and 15 kcal. This calculation is based on the 10.8g of protein and 49 kcal per 100g declared on the bottle we reference. Six egg whites, or 200ml, therefore provide about twenty grams of protein for about a hundred calories.
Can liquid egg white be consumed raw?
No. Pasteurization reduces but does not eliminate microbiological risk, and manufacturers require cooking. Two practical reasons are added: the avidin in raw egg white hinders biotin absorption, and raw egg white is significantly less well digested than cooked egg white. For a drinkable protein, use a powder designed for that purpose.
How long does liquid egg white keep after opening?
Forty-eight hours in the refrigerator, between 0 and 4°C, unless otherwise stated on the packaging. Before opening, the sealed carton can be kept for several weeks at room temperature below 25°C. This discrepancy is what most often misleads: flexibility disappears as soon as the cap is opened.
Does liquid egg white whip into peaks?
Less well than fresh egg white, because pasteurization has already partially denatured the proteins. It whips, but more slowly, with less volume, and it collapses faster. For chocolate mousse or classic meringues, this is sufficient; for macarons or Italian meringue, use fresh egg whites.
What can I do with 2 egg whites?
Sixty milliliters is the quantity for small pastries: financiers, tuiles, cat's tongues, coconut macaroons. It's also enough to make an omelet for one person, by adding a whole egg for color and taste.
Can egg white be frozen?
Yes, and much better than the yolk. Pour it into an ice cube tray, one cube per white: you get dated and measured portions, to thaw in the refrigerator the day before. Its ability to whip into peaks after freezing remains poor, but all cooked uses work normally.
Where to buy liquid egg white?
In supermarkets, in the fresh section next to eggs or in long-life cartons, with availability varying greatly from store to store. In specialized stores and online, where the one-liter format is the norm. Check the protein content per 100g and the ingredient list before the price: the best product has only one ingredient.
Where to find it near Montpellier
We stock Liot liquid egg white in our store in Vendargues, about ten minutes from Montpellier, and pick-up is available within two hours. It's also a product that's better to pick up in person when possible: it's heavy, takes up space, and avoids paying for the transport of a liter of liquid. We also ship throughout France and Europe, the same day for any order placed before 2 p.m.
Next to explore: our liquid egg white section, powdered egg protein for the same need in shake form, and our cooking sprays for omelets.
This product is part of a varied and balanced diet and does not substitute for medical advice.
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