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What is Liot liquid egg white?
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 preservatives, no added protein, no flavourings.
Pasteurisation is what sets this product apart from an egg white separated at home. The liquid is brought to a controlled temperature, high enough to destroy pathogenic micro-organisms but too low to coagulate the albumin. It is this treatment that allows the unopened bottle to be kept at room temperature, below 25 °C, without refrigeration — a detail that changes how a cupboard is organised, since you no longer have to weigh fridge space against the quantity you buy.
The one-litre bottle is the equivalent of 32 egg whites, on the basis of 30 ml for an average white. That is the second advantage of the format: no more shells, no more separating the yolk, no more yolks piling up in the fridge, and dosing to the millilitre where an egg white varies from one size grade to the next.
What does Liot liquid egg white contain?
Per 100 g, the product provides 49 kcal (207 kJ), 10.8 g of protein, 1 g of carbohydrate of which 0.7 g sugars, 0.2 g of fat of which 0 g saturates, 0 g of fibre and 0.42 g of salt. The full table is set out in the nutritional values tab.
The figure that matters is the ratio between the first two. The 10.8 g of protein account for close to 90 % of the 49 kcal provided: the product therefore comfortably exceeds the 20 % of energy threshold that European regulations require for the nutrition claim "high protein". There are three authorised health claims for protein, and they are the only ones we will write: protein contributes to a growth in muscle mass, to the maintenance of muscle mass and to the maintenance of normal bones.
Two honest clarifications are called for. The first: this egg white is not entirely free from fat. It contains 0.2 g per 100 g, and 1 g of carbohydrate. You often read "zero fat" and "100 % pure protein" on this kind of product page; that is untrue in the light of the label, even if the amounts are small. The second: the manufacturer does not publish a quantified amino acid profile for this reference, nor a density allowing millilitres to be converted exactly into grams. So we give the values per 100 g as they appear on the label, and the practical volume equivalents separately, without mixing the two.
How do you use Liot liquid egg white?
Shake the bottle before each use, then pour out the volume you want. The benchmarks are simple: 30 ml for one egg white, 90 ml for three, 150 to 200 ml for an omelette for two to three people.
The rule that overrides all the others: never consume this product raw. Pasteurisation reduces the microbiological risk, it does not remove it, and the manufacturer requires cooking before consumption. That rules out the cold shaker, whatever gym habits may say. The real uses are therefore cooked: omelettes and scrambled eggs, pancakes, muffins and cakes, meringues, or folding it into a preparation that will go in the oven or the pan.
Once the bottle is open, storage changes completely: in the fridge between 0 and 4 °C, and to be used within 48 hours. This is the point buyers get wrong most often, because ambient storage before opening suggests a flexibility that disappears the moment the cap is first unscrewed. An opened litre needs planning over two days: two omelettes and a batch of pancakes, for example. The product is for adults only, and its use is not recommended for pregnant or breastfeeding women.
Who is this product for, and who is it not for?
It is aimed at people who cook regularly and want to raise their protein intake without going through a powder: savoury breakfasts, batch cooking for the week, lighter baking. It also helps anyone who digests dairy protein poorly, since it contains none — much like plant proteins, but with a complete amino acid profile.
The product contains EGGS and may contain traces of GLUTEN, MILK and SOYA. An egg allergy rules it out absolutely, with no room for nuance: it is an egg white, not a derivative. It is for adults only, not recommended for pregnant or breastfeeding women, and it must never be consumed raw. On any question of allergy or particular diet, speak to your doctor or your pharmacist.
What you should not expect from it. It is not a shaker protein: the requirement to cook it makes it a cooking ingredient, not a post-session drink — for that, look instead at our protein powders. It is not a slimming product: 49 kcal per 100 g help build a low-calorie meal, but it is the meal doing the work, not the bottle. And it is not economical per gram of protein: at 10.8 g per 100 g, you have to pour a lot of it to reach the amounts a scoop of powder delivers in one go. We would rather say so before you buy.
Liquid egg white or egg protein powder?
Both come from the same food, and they do not answer the same need.
Egg protein powder is the better choice in three cases. When you want a shaker: it can be drunk, which the liquid does not allow. When you travel or work away from home, since it requires neither cold storage nor cooking. And when you are aiming for a high protein intake, because it comes in at around 80 g of protein per 100 g of powder where the liquid provides 10.8 g per 100 g of product. On these three points, the bottle clearly loses.
Liquid egg white wins wherever cooking comes into play. It binds a preparation, it gives an omelette or protein pancakes the texture of a real egg — a reconstituted powder cannot manage that. It also wins on composition, with a single ingredient and no sweeteners, and on price per litre against the cost of a tub of powder. In practice, plenty of people keep both: the powder for shakers, the bottle for the pan.
Frequently asked questions
Where can you find liquid egg white?
This is the question most often asked about this product, and availability in supermarkets remains patchy from one chain and one region to the next. The Liot brand is distributed in France; we stock it on this page, in stock, with same-day dispatch on any order placed before 14:00 and collection within two hours at our shop in Vendargues, near Montpellier.
How many egg whites are there in a one-litre bottle?
The equivalent of 32 whites, on the basis of 30 ml for an average egg white. A litre therefore represents roughly 108 g of protein in total, to be spread over the 48 hours following opening — that is where the real constraint lies, not in the volume.
Can you drink it raw in a shaker?
No. The manufacturer requires cooking before consumption, and that instruction overrides the widespread use of raw egg white in bodybuilding. Pasteurisation reduces the microbiological risk without eliminating it, and raw white is in any case poorly digested. If you want a protein to drink, take a powder designed for it.
Does it really keep outside the fridge?
Yes, but only while the bottle is unopened, at a temperature below 25 °C. After opening, the product must go into the fridge between 0 and 4 °C and be used within 48 hours. That is the distinction that matters, and the one most often forgotten.
Does liquid egg white contain cholesterol?
The cholesterol in an egg is found in the yolk, not in the white. The bottle provides only 0.2 g of fat per 100 g. On any question of lipid profile or a prescribed diet, the person to talk to is your doctor, not a product page.
Does it whisk to stiff peaks as well as a fresh white?
No, and that is the most common disappointment with this product — better said before you buy. Pasteurisation has already begun to denature the proteins that stabilise the foam: the white does whip up, but more slowly, with less volume, and it collapses faster than a fresh white. What genuinely helps: take it out twenty to thirty minutes beforehand, use a perfectly grease-free bowl and whisk (stainless steel or glass, never plastic), add a few drops of lemon or a pinch of cream of tartar, and allow twice the whisking time. For a chocolate mousse, a soufflé or classic meringues, it works very well. For macarons or an Italian meringue, where the stability of the foam is critical, use fresh egg whites.
What recipes can you make with liquid egg white?
Omelettes, scrambled eggs, pancakes, meringues, cakes and financiers make up the bulk of it. Rather than lining up recipes here that would teach you nothing about the product, we have gathered them into a complete guide to the ways of using it in cooking, with the proportions and cooking times.
Where to buy Liot liquid egg white?
The one-litre bottle can be ordered from this page, and we ship throughout France and Europe. It is a product people often buy several bottles at a time, which only makes sense if you allow for the 48 hours of storage after opening: better several sealed litres in reserve than one open litre you do not finish. In our shop in Vendargues, about ten minutes from Montpellier, that is the first piece of advice we give on this aisle, and collection there takes place within two hours.
The rest of the protein sources can be compared from our sports nutrition range.
Where to buy liquid egg whites?
Let's be clear from the start: you can find it in one-liter cartons in the fresh section of most supermarkets, near the eggs or cream, as well as in organic stores. For occasional use, this is perfectly sufficient, and we won't pretend otherwise.
What distinguishes a sports nutrition product comes down to three concrete things:
- Protein content is the selling point. On a supermarket carton, the nutritional value is indicated, but the product's purpose remains culinary. A product intended for athletes is sold based on this figure.
- The ingredient list is short. Some cartons contain stabilizers, an acidity regulator, and sometimes salt. Nothing dangerous, but if you're looking for egg whites and nothing else, read the label before comparing prices.
- The cap. A resealable pouring cap changes everything when you take 100 or 150 ml each morning; cartons with a single opening don't keep as well once opened.
Our article liquid egg whites: 7 simple ways to use them in cooking covers uses in baking and sauces. This page deals with the product itself: manufacturing, storage, real value, and what it doesn't do.
What does pasteurization change?
Liquid egg whites sold in France are pasteurized: heated for a few minutes to a deliberately low temperature, typically 55 to 57 °C. The window is narrow, and that's the whole challenge. Too low, the microbial load is not sufficiently reduced; too high, the proteins coagulate and the product becomes an unusable block — egg white sets around 62 °C, well before the yolk.
Two practical consequences. The risk associated with salmonella is significantly reduced, which is particularly important for uncooked preparations. But pasteurization is not sterilization: the product remains fresh, with an expiration date and not a best-before date. It also slightly modifies the surface proteins, hence the behavior when whipped described below.
How long does it keep, before and after opening?
Before opening, the carton can be kept in the refrigerator until the printed expiration date, often several weeks — a clear advantage over egg whites separated by hand, which only last a few days.
After opening, the manufacturer's indication is authoritative and appears on the packaging: most cartons require consumption within three to five days, at 4 °C, with the cap resealed. Close it immediately and do not leave the carton on the countertop while you are cooking — this is the primary factor in degradation.
Three signs require discarding the product regardless of the date: a sulfuric or sour odor, a pinkish or greenish tint, or a stringy texture when at rest. A healthy liquid egg white is slightly opalescent, slightly yellowish, fluid, and practically odorless.
Why doesn't it whip as well?
The disappointment is common, and the explanation precise. Whipping egg whites involves partially denaturing their proteins so that they organize around air bubbles; pasteurization has already begun this process, and these proteins contribute less to the network. Liquid egg whites therefore whip, but more slowly, with less volume and a foam that collapses more quickly. What really helps:
- Take it out 20 to 30 minutes before: egg whites at room temperature whip much better than at 4 °C.
- Perfectly degreased bowl and whisk. The slightest trace of grease prevents the foam from forming: use stainless steel or glass, never plastic, which retains fatty substances.
- An acid: a few drops of lemon juice or a pinch of cream of tartar visibly stabilize the foam.
- Time: twice as long as fresh egg whites, and sugar added gradually once the foam has formed, never at the beginning.
For a chocolate mousse or a soufflé, this works very well. For macarons or Italian meringue, where stability is critical, use fresh egg whites — unless the carton states "special for whipped egg whites," which corresponds to an adapted process.
What is its protein value?
Labels show around 10 to 11 g of protein per 100 ml and 45 to 52 kcal, with almost zero fat and less than 1 g of carbohydrates. This is the best protein-to-calorie ratio found in a common unprocessed food: almost 90% of the calories come from protein.
In terms of quality, egg protein is the historical benchmark: a complete profile of essential amino acids, very good digestibility once cooked. Current methods — PDCAAS, then DIAAS — rank it among the highest-rated, on par with dairy proteins and above isolated plant sources. We do not cite a numerical score: published values vary depending on the matrix tested and the cooking method.
Conversion benchmark: an average egg white weighs about 33 g. 100 g of liquid egg white is therefore about three egg whites, and a one-liter carton about thirty. This is the calculation to make when comparing a price per liter with a price per box of six eggs.
For the same protein in powder form, which is denser and can be stored at room temperature, see egg protein; our article on egg white protein and recovery compares the two forms.
Should raw egg whites be avoided?
The myth of the bodybuilder who swallows raw egg whites persists. Two serious reasons not to imitate him.
Avidin. Raw egg white contains a protein, avidin, which binds very strongly to biotin (vitamin B8) and blocks its intestinal absorption. Cooking denatures it and eliminates the problem; pasteurization, a gentle treatment, is not enough to completely inactivate it. Significant and regular quantities would be needed to create a real deficiency, but the argument only works in one direction.
Digestibility. This is the strongest argument, and the least known: a raw egg white is significantly less well digested than a cooked one, as its proteins are folded in on themselves and resist digestive enzymes. Drinking a raw egg white means paying for proteins of which a portion will not be absorbed. Cooking unfolds the chains and makes them accessible.
There remains the microbiological risk, which pasteurization significantly reduces: this is what makes the product usable in a mousse or tiramisu where raw eggs would be inadvisable. For vulnerable individuals — pregnant women, young children, the elderly, immunocompromised individuals — complete cooking remains the rule, and the question should be discussed with a doctor.
Three quantified recipes
Protein omelette
200 ml liquid egg whites, 1 whole egg for taste and color, salt, pepper. Non-stick pan over medium heat, without fat or with a cooking spray, cover, 4 to 5 minutes without stirring. Approximately 170 kcal and 28 g of protein. Egg white alone cooks quickly and becomes rubbery: medium heat and a lid make all the difference.
Pancakes
150 ml liquid egg whites, 60 g oat flour, 20 g whey, half a teaspoon baking powder. Rest 5 minutes, cook 2 to 3 minutes per side over medium heat. Six pancakes, approximately 420 kcal and 42 g of protein in total. Detailed method in our protein pancakes section.
Mug cake
100 ml liquid egg whites, 25 g rice cream, 15 g unsweetened cocoa, a sweetener, half a teaspoon baking powder. Mix in a mug, 60 to 90 seconds in the microwave at full power. Take it out as soon as it has risen: ten seconds too long and it will become dry. Approximately 200 kcal and 18 g of protein.
Frequently Asked Questions
What is the composition of egg white?
Approximately 88% water and 10 to 11% protein: that's pretty much it. The rest are trace amounts — less than 1% carbohydrates, almost no lipids, no cholesterol, which is entirely found in the yolk. The major protein is ovalbumin, about 54% of the total; then come ovotransferrin, ovomucoid, lysozyme, and avidin. Each has a role that cooking exploits without knowing it: it is ovalbumin that coagulates and sets the omelet, ovomucin that gives the stability to whipped foam, and avidin that poses the problem of raw egg white mentioned above.
Is egg white good for your health?
It is one of the most interesting sources of protein available: a complete profile of essential amino acids, excellent digestibility once cooked, almost no superfluous calories, no saturated fats, no cholesterol. No safety signals weigh on it in normal dietary quantities. Only two caveats: egg is a major allergen requiring declaration, and egg white alone provides almost no micronutrients — these are in the yolk. It complements a diet, it does not replace it.
Why eat only egg white?
For one valid reason: to maximize protein while limiting calories. A whole egg provides about 75 kcal and 6 g of protein, most of the fat coming from the yolk; three egg whites provide about 50 kcal for 10 g of protein. For a weight loss goal or cutting phase, the trade-off is understandable. Apart from this case, systematically discarding the yolk is a mistake: it concentrates almost all of vitamins A, D, E, K, B9 and B12, choline, iron, selenium, and lutein. The old fear of dietary cholesterol has also been largely revised by health authorities. The reasonable use is that of our recipes: a whole egg for taste and micronutrients, liquid egg white to supplement protein.
What vitamins does egg white contain?
Few, and that's its main weakness. It mainly contains B vitamins — riboflavin (B2), a little niacin (B3), pantothenic acid (B5), and B12 — as well as selenium, potassium, and sodium. All fat-soluble vitamins (A, D, E, K) are in the yolk, as they need fat to be transported, as are choline and most of the iron. Egg white is therefore an excellent protein source, not a source of micronutrients: this is another reason not to base your entire diet on it.
Why is egg white liquid?
Because it is made up of 88% water, in which proteins are dissolved in folded clumps: as long as they remain folded, nothing links them together and the whole thing flows. Heat unfolds them, they stick to each other and trap the water: the egg white becomes opaque and solid around 62 °C. Two clarifications in passing. An egg white that is more liquid and spread out than another is not necessarily bad: the thick egg white around the yolk naturally thins over time, so a very fresh egg has a more domed egg white than a three-week-old egg. However, an egg white that has become stringy, pinkish or greenish, or that smells, should be discarded.
What can you do with egg whites?
Savory uses first, because they are often forgotten: omelets, light quiches, binder for meatballs or meatloaf. Sweet uses next: meringues, financiers, macarons, mousses, frostings, pancakes. And techniques: clarifying broth, breading without yolk, lightening crêpe batter.
What can you do with 2, 3, 4, or 6 egg whites?
Classic benchmarks, for fresh egg whites as well as liquid equivalent (one egg white ≈ 33 ml): 2 egg whites (65 ml) for an individual omelet or a dozen financiers; 3 egg whites (100 ml) for a protein mug cake, a batch of spoon meringues or pancake batter for one person; 4 egg whites (130 ml) for meringues or a chocolate mousse for four; 6 egg whites (200 ml) for an angel food cake, a floating island, or a tray of macarons.
Can egg whites be frozen?
Yes, it's even the best way to avoid waste. Pour them into an ice cube tray — a standard compartment holds about 30 ml, which is roughly one egg white — then transfer the cubes to a bag. They last several months and thaw overnight in the refrigerator. Never refreeze thawed egg whites.
How to tell if an egg white is still good?
Smell, color, texture, in that order. A sulfuric or sour smell, a pinkish or greenish tint, a stringy appearance: the product goes in the trash. If in doubt about a liquid past its expiry date, do not taste it to check.
100 g of egg white, how many eggs is that?
About three, a medium-sized egg white weighing approximately 33 g. A large size goes up to 36-38 g, a small one goes down to around 30 g: the conversion remains approximate, which is precisely the advantage of the liquid format when you want to weigh accurately.
Where can I buy bottled egg whites?
Here, in the refrigerated section of our store, and in the fresh section of large supermarkets for everyday use cartons. Regardless of the point of sale, compare three lines before the price: the protein content per 100 ml, the ingredient list — a good product has only one — and the type of cap, resealable or not. And remember to convert the price to per liter: a one-liter carton is equivalent to about thirty egg whites, or five boxes of six eggs where you would only use the white.
Is organic liquid egg white available?
Yes, several brands offer it. The label covers the chickens' diet and their rearing conditions, not the pasteurization process or the protein content, which remain identical. The choice is ethical and gustatory, not nutritional.
Liquid egg white or powdered egg protein?
Liquid for cooking: volume, texture, real satiety. Powder for supplementing intake: denser, transportable, storable at room temperature, but useless in an omelette. Many use both. If you are mainly looking for a high protein/calorie ratio, see our protein powders and whey isolate. No food makes you lose weight, but this ratio helps maintain a deficit without being hungry during weight loss.
Which brand in store?
We stock Liot liquid egg white, a French egg producer, in ready-to-use pasteurized packaging. For any reference, the criteria remain the same: the ingredient list and the protein content per 100 ml, read side by side.
To build a breakfast around it: oat flour, peanut butter, sugar-free jam, flavorings and sweeteners. For days without cooking: protein snacks and protein bars.
Find it near Montpellier
It's a fresh product, in the refrigerated section of our Vendargues store, about ten minutes from Montpellier: the easiest way to check the date and packaging before buying. We also ship throughout France and Europe.
Sources
To be integrated into a varied and balanced diet and a healthy lifestyle. People allergic to eggs must exclude this product without exception.
Retrait au magasin sous 2 h
À Vendargues, près de Montpellier. Vous êtes prévenu dès que la commande est prête.
Commandé avant 14 h, expédié le jour même
Du lundi au samedi. Le délai d'acheminement appartient ensuite au transporteur.
Livraison offerte dès 50 €
En France métropolitaine, et dès 100 € en Europe. Modes et délais.
Une question avant de commander ?
Écrivez-nous ou passez au magasin : on connaît les produits qu'on vend.
Where to buy liquid egg whites?
Let's be clear from the start: you can find it in one-liter cartons in the fresh section of most supermarkets, near the eggs or cream, as well as in organic stores. For occasional use, this is perfectly sufficient, and we won't pretend otherwise.
What distinguishes a sports nutrition product comes down to three concrete things:
- Protein content is the selling point. On a supermarket carton, the nutritional value is indicated, but the product's purpose remains culinary. A product intended for athletes is sold based on this figure.
- The ingredient list is short. Some cartons contain stabilizers, an acidity regulator, and sometimes salt. Nothing dangerous, but if you're looking for egg whites and nothing else, read the label before comparing prices.
- The cap. A resealable pouring cap changes everything when you take 100 or 150 ml each morning; cartons with a single opening don't keep as well once opened.
Our article liquid egg whites: 7 simple ways to use them in cooking covers uses in baking and sauces. This page deals with the product itself: manufacturing, storage, real value, and what it doesn't do.
What does pasteurization change?
Liquid egg whites sold in France are pasteurized: heated for a few minutes to a deliberately low temperature, typically 55 to 57 °C. The window is narrow, and that's the whole challenge. Too low, the microbial load is not sufficiently reduced; too high, the proteins coagulate and the product becomes an unusable block — egg white sets around 62 °C, well before the yolk.
Two practical consequences. The risk associated with salmonella is significantly reduced, which is particularly important for uncooked preparations. But pasteurization is not sterilization: the product remains fresh, with an expiration date and not a best-before date. It also slightly modifies the surface proteins, hence the behavior when whipped described below.
How long does it keep, before and after opening?
Before opening, the carton can be kept in the refrigerator until the printed expiration date, often several weeks — a clear advantage over egg whites separated by hand, which only last a few days.
After opening, the manufacturer's indication is authoritative and appears on the packaging: most cartons require consumption within three to five days, at 4 °C, with the cap resealed. Close it immediately and do not leave the carton on the countertop while you are cooking — this is the primary factor in degradation.
Three signs require discarding the product regardless of the date: a sulfuric or sour odor, a pinkish or greenish tint, or a stringy texture when at rest. A healthy liquid egg white is slightly opalescent, slightly yellowish, fluid, and practically odorless.
Why doesn't it whip as well?
The disappointment is common, and the explanation precise. Whipping egg whites involves partially denaturing their proteins so that they organize around air bubbles; pasteurization has already begun this process, and these proteins contribute less to the network. Liquid egg whites therefore whip, but more slowly, with less volume and a foam that collapses more quickly. What really helps:
- Take it out 20 to 30 minutes before: egg whites at room temperature whip much better than at 4 °C.
- Perfectly degreased bowl and whisk. The slightest trace of grease prevents the foam from forming: use stainless steel or glass, never plastic, which retains fatty substances.
- An acid: a few drops of lemon juice or a pinch of cream of tartar visibly stabilize the foam.
- Time: twice as long as fresh egg whites, and sugar added gradually once the foam has formed, never at the beginning.
For a chocolate mousse or a soufflé, this works very well. For macarons or Italian meringue, where stability is critical, use fresh egg whites — unless the carton states "special for whipped egg whites," which corresponds to an adapted process.
What is its protein value?
Labels show around 10 to 11 g of protein per 100 ml and 45 to 52 kcal, with almost zero fat and less than 1 g of carbohydrates. This is the best protein-to-calorie ratio found in a common unprocessed food: almost 90% of the calories come from protein.
In terms of quality, egg protein is the historical benchmark: a complete profile of essential amino acids, very good digestibility once cooked. Current methods — PDCAAS, then DIAAS — rank it among the highest-rated, on par with dairy proteins and above isolated plant sources. We do not cite a numerical score: published values vary depending on the matrix tested and the cooking method.
Conversion benchmark: an average egg white weighs about 33 g. 100 g of liquid egg white is therefore about three egg whites, and a one-liter carton about thirty. This is the calculation to make when comparing a price per liter with a price per box of six eggs.
For the same protein in powder form, which is denser and can be stored at room temperature, see egg protein; our article on egg white protein and recovery compares the two forms.
Should raw egg whites be avoided?
The myth of the bodybuilder who swallows raw egg whites persists. Two serious reasons not to imitate him.
Avidin. Raw egg white contains a protein, avidin, which binds very strongly to biotin (vitamin B8) and blocks its intestinal absorption. Cooking denatures it and eliminates the problem; pasteurization, a gentle treatment, is not enough to completely inactivate it. Significant and regular quantities would be needed to create a real deficiency, but the argument only works in one direction.
Digestibility. This is the strongest argument, and the least known: a raw egg white is significantly less well digested than a cooked one, as its proteins are folded in on themselves and resist digestive enzymes. Drinking a raw egg white means paying for proteins of which a portion will not be absorbed. Cooking unfolds the chains and makes them accessible.
There remains the microbiological risk, which pasteurization significantly reduces: this is what makes the product usable in a mousse or tiramisu where raw eggs would be inadvisable. For vulnerable individuals — pregnant women, young children, the elderly, immunocompromised individuals — complete cooking remains the rule, and the question should be discussed with a doctor.
Three quantified recipes
Protein omelette
200 ml liquid egg whites, 1 whole egg for taste and color, salt, pepper. Non-stick pan over medium heat, without fat or with a cooking spray, cover, 4 to 5 minutes without stirring. Approximately 170 kcal and 28 g of protein. Egg white alone cooks quickly and becomes rubbery: medium heat and a lid make all the difference.
Pancakes
150 ml liquid egg whites, 60 g oat flour, 20 g whey, half a teaspoon baking powder. Rest 5 minutes, cook 2 to 3 minutes per side over medium heat. Six pancakes, approximately 420 kcal and 42 g of protein in total. Detailed method in our protein pancakes section.
Mug cake
100 ml liquid egg whites, 25 g rice cream, 15 g unsweetened cocoa, a sweetener, half a teaspoon baking powder. Mix in a mug, 60 to 90 seconds in the microwave at full power. Take it out as soon as it has risen: ten seconds too long and it will become dry. Approximately 200 kcal and 18 g of protein.
Frequently Asked Questions
What is the composition of egg white?
Approximately 88% water and 10 to 11% protein: that's pretty much it. The rest are trace amounts — less than 1% carbohydrates, almost no lipids, no cholesterol, which is entirely found in the yolk. The major protein is ovalbumin, about 54% of the total; then come ovotransferrin, ovomucoid, lysozyme, and avidin. Each has a role that cooking exploits without knowing it: it is ovalbumin that coagulates and sets the omelet, ovomucin that gives the stability to whipped foam, and avidin that poses the problem of raw egg white mentioned above.
Is egg white good for your health?
It is one of the most interesting sources of protein available: a complete profile of essential amino acids, excellent digestibility once cooked, almost no superfluous calories, no saturated fats, no cholesterol. No safety signals weigh on it in normal dietary quantities. Only two caveats: egg is a major allergen requiring declaration, and egg white alone provides almost no micronutrients — these are in the yolk. It complements a diet, it does not replace it.
Why eat only egg white?
For one valid reason: to maximize protein while limiting calories. A whole egg provides about 75 kcal and 6 g of protein, most of the fat coming from the yolk; three egg whites provide about 50 kcal for 10 g of protein. For a weight loss goal or cutting phase, the trade-off is understandable. Apart from this case, systematically discarding the yolk is a mistake: it concentrates almost all of vitamins A, D, E, K, B9 and B12, choline, iron, selenium, and lutein. The old fear of dietary cholesterol has also been largely revised by health authorities. The reasonable use is that of our recipes: a whole egg for taste and micronutrients, liquid egg white to supplement protein.
What vitamins does egg white contain?
Few, and that's its main weakness. It mainly contains B vitamins — riboflavin (B2), a little niacin (B3), pantothenic acid (B5), and B12 — as well as selenium, potassium, and sodium. All fat-soluble vitamins (A, D, E, K) are in the yolk, as they need fat to be transported, as are choline and most of the iron. Egg white is therefore an excellent protein source, not a source of micronutrients: this is another reason not to base your entire diet on it.
Why is egg white liquid?
Because it is made up of 88% water, in which proteins are dissolved in folded clumps: as long as they remain folded, nothing links them together and the whole thing flows. Heat unfolds them, they stick to each other and trap the water: the egg white becomes opaque and solid around 62 °C. Two clarifications in passing. An egg white that is more liquid and spread out than another is not necessarily bad: the thick egg white around the yolk naturally thins over time, so a very fresh egg has a more domed egg white than a three-week-old egg. However, an egg white that has become stringy, pinkish or greenish, or that smells, should be discarded.
What can you do with egg whites?
Savory uses first, because they are often forgotten: omelets, light quiches, binder for meatballs or meatloaf. Sweet uses next: meringues, financiers, macarons, mousses, frostings, pancakes. And techniques: clarifying broth, breading without yolk, lightening crêpe batter.
What can you do with 2, 3, 4, or 6 egg whites?
Classic benchmarks, for fresh egg whites as well as liquid equivalent (one egg white ≈ 33 ml): 2 egg whites (65 ml) for an individual omelet or a dozen financiers; 3 egg whites (100 ml) for a protein mug cake, a batch of spoon meringues or pancake batter for one person; 4 egg whites (130 ml) for meringues or a chocolate mousse for four; 6 egg whites (200 ml) for an angel food cake, a floating island, or a tray of macarons.
Can egg whites be frozen?
Yes, it's even the best way to avoid waste. Pour them into an ice cube tray — a standard compartment holds about 30 ml, which is roughly one egg white — then transfer the cubes to a bag. They last several months and thaw overnight in the refrigerator. Never refreeze thawed egg whites.
How to tell if an egg white is still good?
Smell, color, texture, in that order. A sulfuric or sour smell, a pinkish or greenish tint, a stringy appearance: the product goes in the trash. If in doubt about a liquid past its expiry date, do not taste it to check.
100 g of egg white, how many eggs is that?
About three, a medium-sized egg white weighing approximately 33 g. A large size goes up to 36-38 g, a small one goes down to around 30 g: the conversion remains approximate, which is precisely the advantage of the liquid format when you want to weigh accurately.
Where can I buy bottled egg whites?
Here, in the refrigerated section of our store, and in the fresh section of large supermarkets for everyday use cartons. Regardless of the point of sale, compare three lines before the price: the protein content per 100 ml, the ingredient list — a good product has only one — and the type of cap, resealable or not. And remember to convert the price to per liter: a one-liter carton is equivalent to about thirty egg whites, or five boxes of six eggs where you would only use the white.
Is organic liquid egg white available?
Yes, several brands offer it. The label covers the chickens' diet and their rearing conditions, not the pasteurization process or the protein content, which remain identical. The choice is ethical and gustatory, not nutritional.
Liquid egg white or powdered egg protein?
Liquid for cooking: volume, texture, real satiety. Powder for supplementing intake: denser, transportable, storable at room temperature, but useless in an omelette. Many use both. If you are mainly looking for a high protein/calorie ratio, see our protein powders and whey isolate. No food makes you lose weight, but this ratio helps maintain a deficit without being hungry during weight loss.
Which brand in store?
We stock Liot liquid egg white, a French egg producer, in ready-to-use pasteurized packaging. For any reference, the criteria remain the same: the ingredient list and the protein content per 100 ml, read side by side.
To build a breakfast around it: oat flour, peanut butter, sugar-free jam, flavorings and sweeteners. For days without cooking: protein snacks and protein bars.
Find it near Montpellier
It's a fresh product, in the refrigerated section of our Vendargues store, about ten minutes from Montpellier: the easiest way to check the date and packaging before buying. We also ship throughout France and Europe.
Sources
To be integrated into a varied and balanced diet and a healthy lifestyle. People allergic to eggs must exclude this product without exception.
Questions fréquentes — Liquid Egg White
Quelle est la composition du blanc d'œuf ?
Environ 88 % d'eau et 10 à 11 % de protéines : c'est à peu près tout. Le reste se compte en traces — moins de 1 % de glucides, quasiment aucun lipide, aucun cholestérol, qui se trouve entièrement dans le jaune. La protéine majoritaire est l'ovalbumine, environ 54 % du total ; viennent ensuite l'ovotransférrine, l'ovomucoïde, le lysozyme et l'avidine. Chacune a un rôle que la cuisine exploite sans le savoir : c'est l'ovalbumine qui coagule et fait prendre l'omelette, l'ovomucine qui donne la tenue de la mousse en neige, et l'avidine qui pose le problème du blanc cru évoqué plus haut.
Le blanc d'œuf est-il bon pour la santé ?
C'est l'une des sources de protéines les plus intéressantes qui soient : profil complet en acides aminés indispensables, excellente digestibilité une fois cuit, presque aucune calorie superflue, pas de graisses saturées, pas de cholestérol. Aucun signal de sécurité ne pèse sur lui aux quantités alimentaires normales. Deux réserves seulement : l'œuf est un allergène majeur à déclaration obligatoire, et le blanc seul n'apporte presque aucun micronutriment — ceux-ci sont dans le jaune. Il complète une alimentation, il ne la remplace pas.
Pourquoi ne manger que le blanc d'œuf ?
Pour une seule raison valable : maximiser les protéines en limitant les calories. Un œuf entier apporte environ 75 kcal et 6 g de protéines, dont l'essentiel des lipides vient du jaune ; trois blancs apportent à peu près 50 kcal pour 10 g de protéines. Sur un objectif de perte de poids ou une sèche, l'arbitrage se comprend. En dehors de ce cas, écarter systématiquement le jaune est une erreur : il concentre la quasi-totalité des vitamines A, D, E, K, B9 et B12, la choline, le fer, le sélénium et la lutéine. La crainte ancienne du cholestérol alimentaire a par ailleurs été largement revue par les autorités sanitaires. L'usage raisonnable est celui de nos recettes : un œuf entier pour le goût et les micronutriments, du blanc liquide pour compléter les protéines.
Quelles vitamines contient le blanc d'œuf ?
Peu, et c'est sa principale faiblesse. On y trouve surtout des vitamines du groupe B — riboflavine (B2), un peu de niacine (B3), d'acide pantothénique (B5) et de B12 — ainsi que du sélénium, du potassium et du sodium. Toutes les vitamines liposolubles (A, D, E, K) sont dans le jaune, puisqu'elles ont besoin de gras pour être transportées, de même que la choline et l'essentiel du fer. Un blanc d'œuf est donc un excellent apport protéique, pas une source de micronutriments : c'est une raison de plus de ne pas bâtir toute son alimentation dessus.
Pourquoi le blanc d'œuf est-il liquide ?
Parce qu'il est constitué à 88 % d'eau, dans laquelle des protéines sont dissoutes en pelotes repliées sur elles-mêmes : tant qu'elles restent repliées, rien ne les relie entre elles et l'ensemble coule. La chaleur les déplie, elles s'accrochent les unes aux autres et emprisonnent l'eau : le blanc devient opaque et solide vers 62 °C. Deux précisions au passage. Un blanc plus liquide et étalé qu'un autre n'est pas forcément mauvais : le blanc épais qui entoure le jaune se fluidifie naturellement avec le temps, si bien qu'un œuf très frais a un blanc plus bombé qu'un œuf de trois semaines. En revanche, un blanc devenu filant, rosé ou verdâtre, ou qui sent, se jette.
Que faire avec des blancs d'œufs ?
Les usages salés d'abord, parce qu'on les oublie : omelettes, quiches allégées, liant pour des boulettes ou un pain de viande. Les sucrés ensuite : meringues, financiers, macarons, mousses, glaçages, pancakes. Et les techniques : clarifier un bouillon, paner sans jaune, alléger une pâte à crêpes.
Que faire avec 2, 3, 4 ou 6 blancs d'œufs ?
Les repères classiques, en blancs frais comme en équivalent liquide (un blanc ≈ 33 ml) : 2 blancs (65 ml) pour une omelette individuelle ou une douzaine de financiers ; 3 blancs (100 ml) pour un mug cake protéiné, une fournée de meringues à la cuillère ou une pâte à pancakes pour une personne ; 4 blancs (130 ml) pour des meringues ou une mousse au chocolat pour quatre ; 6 blancs (200 ml) pour un gâteau des anges, une île flottante ou une plaque de macarons.
Peut-on congeler des blancs d'œufs ?
Oui, c'est même la meilleure façon de ne rien perdre. Versez-les dans un bac à glaçons — un compartiment standard fait environ 30 ml, soit à peu près un blanc — puis transférez les cubes en sachet. Ils tiennent plusieurs mois et se décongèlent une nuit au réfrigérateur. Ne recongelez jamais un blanc décongelé.
Comment savoir si un blanc d'œuf est encore bon ?
Odeur, couleur, texture, dans cet ordre. Une odeur soufrée ou aigre, une teinte rosée ou verdâtre, un aspect filant : le produit part à la poubelle. En cas de doute sur un liquide dont la date est dépassée, ne goûtez pas pour vérifier.
100 g de blanc d'œuf, cela fait combien d'œufs ?
Environ trois, un blanc de calibre moyen pesant à peu près 33 g. Un gros calibre monte à 36-38 g, un petit descend vers 30 g : la conversion reste approximative, ce qui est précisément l'intérêt du format liquide quand on veut peser juste.
Où acheter du blanc d'œuf en bouteille ?
Ici, en rayon réfrigéré dans notre boutique, et au rayon frais des grandes surfaces pour les briques d'usage courant. Quel que soit le point de vente, comparez trois lignes avant le prix : la teneur en protéines aux 100 ml, la liste d'ingrédients — un bon produit n'en a qu'un — et le type de bouchon, refermable ou non. Et pensez à ramener le prix au litre : une brique d'un litre équivaut à une trentaine de blancs, soit cinq boîtes de six œufs dont vous n'utiliseriez que le blanc.
Existe-t-il du blanc d'œuf liquide bio ?
Oui, plusieurs marques en proposent. Le label porte sur l'alimentation des poules et leurs conditions d'élevage, pas sur le procédé de pasteurisation ni sur la teneur en protéines, qui restent identiques. Le choix est éthique et gustatif, pas nutritionnel.
Blanc d'œuf liquide ou protéine d'œuf en poudre ?
Le liquide pour cuisiner : volume, texture, vraie satiété. La poudre pour compléter un apport : plus dense, transportable, stockable à température ambiante, mais sans intérêt dans une omelette. Beaucoup utilisent les deux. Si vous cherchez surtout un rapport protéines/calories élevé, voyez nos protéines en poudre et la whey isolate. Aucun aliment ne fait maigrir, mais ce rapport-là aide à tenir un déficit sans avoir faim en perte de poids.
