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What is Per4m Egg White Protein?
It is an egg white protein powder, with a reference serving of 30 g providing 21 g of protein and 116 to 118 kcal. The 900 g tub covers 30 servings. The flavours listed: Double Chocolate, Cookies and Cream and White Chocolate-Hazelnut.
The main ingredient is egg albumin, in other words dehydrated egg white. It is the only genuine alternative to dairy proteins that remains of animal origin: no milk, no lactose, no curd. The manufacturer states that the albumin comes from free-range hens' eggs; we report that statement as it publishes it, without having verified it.
The formula adds coconut oil powder and medium-chain triglyceride (MCT) powder, a flavouring, a thickener (sodium carboxymethylcellulose) and sucralose. The product joins our egg protein and Per4m ranges.
What does a 30 g serving contain?
| Nutrient | Per 30 g serving | Per 100 g* |
|---|---|---|
| Energy | 116 to 118 kcal | 387 to 393 kcal |
| Protein | 21 g | 70 g |
| Carbohydrate | less than 2 g | less than 6.7 g |
| of which sugars | less than 2 g | less than 6.7 g |
| Fat | not disclosed | not disclosed |
| Salt | not disclosed | not disclosed |
* Column calculated from the values declared for 30 g.
A remark is called for on the two missing lines, and it is not a trivial one. The manufacturer does not declare the fat content, even though the formula contains coconut oil powder and MCT powder — two fatty ingredients. A quick calculation confirms it: 21 g of protein and less than 2 g of carbohydrate cannot on their own account for 116 kcal, so there is necessarily fat in that serving. We cannot give the amount, and we will not invent it: read the label on the tub you receive, particularly if you are cutting and counting your fats. Salt is not declared either, even though egg white naturally contains some.
The solid figure is 70 g of protein per 100 g of powder. That is the level of a good whey concentrate, below an isolate, and it is normal for an egg albumin. Brought back to the plate: 21 g of protein per serving is the equivalent of six to seven egg whites, without having to crack or cook them.
The second point is the product's real argument: no trace of milk or lactose in the composition. This is not a claim, it is a reading of the ingredients list. If dairy shakes bother you and plant proteins do not appeal to you, this is more or less the only option left.
Egg white supplies the nine essential amino acids, BCAAs included. The manufacturer does not publish a detailed amino acid profile, so we cannot give a leucine content. The applicable regulatory wording is the only one authorised for a protein: protein contributes to a growth in and the maintenance of muscle mass.
How do you prepare this egg white protein?
Serving: 30 g. Liquid: 200 ml of water, plant milk or dairy milk. Timing: after training, as a snack or in the evening. Frequency: 1 to 2 servings a day depending on your needs. Duration: ongoing, as no course is prescribed.
The directions come with a quirk no whey has, and it is the leading cause of disappointment with this type of product: egg white foams. That is normal, it is exactly what it does in a mixing bowl. The method that works: pour the liquid in first, then the powder, shake gently for a few seconds and then more vigorously, and let it stand for a minute or two before drinking. Twenty to thirty seconds of shaking is enough.
Second practical point: the powder can clump slightly if it is poorly mixed, again just like fresh egg white. This is not a manufacturing fault. A blender gives a noticeably smoother result than a shaker if texture matters to you.
It is in the kitchen that this product pulls ahead of a whey: albumin behaves like fresh egg white when cooked. It makes things rise, it adds softness, and it does not curdle the way a dairy protein does. In pancakes, muffins or a protein bread, it is easier to work with than a whey.
On timing, let us stay sober: your total protein over the day counts for more than the slot. Take this shake wherever you are genuinely short of protein.
Who is this protein for, and who is it not for?
It is aimed precisely at those who are bothered by milk: lactose intolerance, milk protein allergy, or simply digestive discomfort after a dairy shake. It also appeals to those who cook with their protein, for the reason explained above.
It contains EGG, which is self-evident, and it is made in a factory handling MILK, GLUTEN (oats and wheat), SOYA, CELERY, MUSTARD, SULPHITES, FISH, CRUSTACEANS, PEANUTS and NUTS. The list of possible traces is one of the longest in the range: if you are allergic to any of these ingredients, this product is not for you. The manufacturer naturally rules it out in case of egg allergy.
So it is not suitable for vegans — albumin is of animal origin — nor, despite the absence of milk in the composition, for people whose allergy involves one of the allergens listed as traces. It suits you less well if you count your fats precisely: the manufacturer does not declare them, and the formula contains some.
What you should not expect from it. This is not a weight-loss product, and it is not an appetite suppressant: no satiety or appetite control claim is authorised, whatever the category may suggest. Nor is it a “slow-release” protein in the sense used for a casein: no claim allows an effect linked to digestion speed to be asserted, and we will not write one. What you are buying is 21 g of complete protein without milk.
Egg white protein or whey isolate?
Both answer the same need — protein without digestive trouble — by two different routes.
A whey isolate supplies 25 to 27 g of protein per 30 g of powder, with residual lactose generally below 0.5 g. It is the better choice if your problem is lactose intolerance: the amount left is so small that most intolerant people cope with it, and the protein content is higher. It generally costs less per gram of protein.
Egg white protein becomes the right choice in two cases where an isolate is not enough: a milk protein allergy, where even an isolate is ruled out, and a severe intolerance that resists any dairy product. It also wins in the kitchen, for the reasons already given. If you want the same thing in unprocessed form, our liquid egg white range offers the raw product, cheaper per gram of protein but far less convenient.
And if your aim is simply to avoid animal products, this is not where to look: only the plant proteins range answers that demand.
Frequently asked questions
Why does the shake foam so much?
Because it is egg white, and egg white whips up: that is a natural property of albumin, not a fault. Pour the liquid in before the powder, shake gently then harder, and let it stand for a minute or two. The foam partly subsides, and the taste is not affected.
Is it suitable in case of lactose intolerance?
Yes, the composition contains neither milk nor lactose. One caveat, though: the product is made in a factory handling milk, and traces are possible. For simple intolerance this is not a problem; for a confirmed milk protein allergy, the question is worth putting to your doctor.
How much fat is there in a serving?
The manufacturer does not declare it in the labelling data available to us, and we will not invent it. The formula does however contain coconut oil powder and MCT powder, two fatty ingredients. If you track your fats closely, read the label on the tub you receive.
How many servings are there in the 900 g tub?
Thirty, at 30 g per serving. At one shake a day that is a month; at two, a fortnight. Reseal tightly after use and store in a dry place: an albumin powder picks up moisture.
Can it be used in baking?
That is precisely where it stands apart from a whey. Albumin behaves like fresh egg white: it makes things rise, adds softness and does not curdle when cooked. Stir it straight into a pancake, muffin or protein bread batter.
What does an egg white protein taste like?
Less rounded than a whey, with a lighter texture and a slight foam on the surface. The flavours on offer — Double Chocolate, Cookies and Cream and White Chocolate-Hazelnut — are frankly indulgent, which makes up for it. With plant milk rather than water, the result is much more pleasant.
Is it more filling than a whey?
We cannot state that: no satiety claim is authorised in Europe for a protein, whatever its origin. What we can say is that the nutritional profile is close to that of a whey concentrate, at 70 g of protein per 100 g of powder.
Where to buy Per4m Egg White Protein?
The flavours can be ordered from this page, and we ship throughout France and Europe. It is an unashamedly niche product: you buy it for one precise reason, almost always digestive.
At the Vendargues shop, about ten minutes from Montpellier, the first question we ask in front of this tub is whether the problem lies with lactose or with milk proteins. In the first case an isolate is often enough and costs less; in the second, this is where you need to come. The rest of the proteins can be compared in our sports nutrition range.
Why has egg protein been used as a nutritional reference?
Before whey, before soy isolates, it was the egg that served as the standard. When nutritionists sought to compare the quality of dietary proteins in the mid-20th century, they took the whole egg as a reference and conventionally assigned it a biological value of 100: all others were rated in comparison to it. Methods have changed since then — PDCAAS then DIAAS measure the digestibility of each amino acid rather than overall nitrogen retention — but the result hasn't changed: the egg remains among the leaders, alongside dairy proteins.
What is sold as powdered egg protein is almost always dehydrated egg white, not whole egg. The white is composed of nearly 90% water; the rest is almost exclusively protein — mainly ovalbumin, then ovotransferrin, ovomucoid, and lysozyme. No significant carbohydrates, no fats: these are in the yolk. Dried, it yields a powder typically containing 80 to 86% protein per 100g.
For whom is egg protein truly beneficial?
For a specific situation, and it’s best to say it upfront: if you digest milk well, a concentrated whey will do the same job for less money. Egg protein finds its place elsewhere.
You don't tolerate whey but don't want plant-based options. This is the main use case. Egg protein contains neither lactose nor cow's milk proteins, which immediately resolves the two reasons for abandoning whey: digestive discomfort related to residual lactose and allergy to dairy proteins. And unlike pea powder, it provides a complete amino acid profile without needing to be mixed with another source.
You are looking for an intermediate absorption rate. Whey is absorbed quickly, casein slowly; egg white falls in between, which is suitable for an afternoon snack. This difference remains secondary compared to the total protein intake for the day, but it exists.
You cook. The powder rehydrates, whips into meringue, and integrates into preparations where whey would coagulate — although, for daily culinary use, pasteurized liquid egg white remains more practical and cheaper per gram of protein.
What about taste, solubility, and price?
Three points where it falls behind whey, and it's important to know them before buying.
The taste carries a characteristic sulfuric note, subtle but recognizable, coming from the sulfur-containing amino acids in the white. Flavored versions mask it well, unflavored ones much less so; intense flavors work better than vanilla.
Solubility is the real weakness. Egg white is a foaming agent: when shaken vigorously, it produces abundant foam that takes time to dissipate. Mix with a spoon rather than a shaker, or let it sit for two to three minutes, and dilute with around 300 to 400 ml of liquid.
The price is structurally higher than whey: whey is a byproduct of the cheese industry, massively available, while dehydrated egg white requires breaking, separating, desugaring, and spray-drying a raw material otherwise sold as is. Compare by kilogram of protein, not by kilogram of powder.
What dosage, and what precautions?
One serving provides 20 to 25g of protein. ANSES recommends 0.83g of protein per kilogram of body weight per day for healthy adults; usual guidelines in sports nutrition place bodybuilders around 1.6 to 2g per kilogram. A 75kg individual would therefore aim for 120 to 150g per day, including food, in 25 to 30g servings. The powder only makes up for what's missing.
Egg allergy is an absolute contraindication: it relates to the proteins in the white, precisely those found in the powder. This is not an intolerance to be managed on a case-by-case basis but a major food allergy, which completely excludes this product range.
Two useful clarifications. Raw egg white contains avidin, which binds to biotin and prevents its absorption; heat denatures it, and commercial powders and liquid whites are pasteurized, which resolves the issue. Finally, a high protein intake requires medical advice in cases of known kidney or liver insufficiency, pregnancy, breastfeeding, or chronic illness.
Frequently asked questions
What is egg protein?
Pasteurized and then dehydrated egg white, reduced to powder. As egg white is composed of nearly 90% water and the rest is almost exclusively protein, drying yields a powder typically containing 80 to 86% protein, with no significant fats or carbohydrates. It's not whole egg: the yolk, which contains fats and most vitamins, is not included. Its amino acid profile is complete, placing it at the same level as dairy proteins and above any single plant source.
How much protein does an egg contain?
A medium-sized egg (M), weighing approximately 50g without the shell, provides around 6 to 6.5g of protein. The distribution is often surprising: the heavier white provides a little more than half, and the yolk provides the rest despite its smaller volume — it is more concentrated, but it also carries almost all the fats. A single white provides about 3.5g of protein with zero fat. Exact values for raw, hard-boiled, fried, or scrambled eggs can be found in the ANSES Ciqual table.
Which part of the egg contains protein?
Both, contrary to a stubborn misconception. The white provides a little more than half in absolute terms, because it weighs more — about 33g compared to 17g for the yolk. But the yolk is more concentrated: about 16g of protein per 100g, compared to 11g for the white. What truly differentiates the two are fats and micronutrients: all fats, fat-soluble vitamins A, D, E, and K, choline, and lutein are found in the yolk. The white, on the other hand, is protein and water, nothing else.
What is the name of the egg white protein?
There isn't just one, but several, and the main one is ovalbumin: it represents about 54% of the proteins in the white. Following are ovotransferrin (12 to 13%), which binds iron, ovomucoid (11%), lysozyme (3.5%), an enzyme with antibacterial properties, and avidin, present in very small quantities but often cited because it binds to biotin — cooking and pasteurization denature it. It is ovalbumin that explains the culinary behavior of egg white: it coagulates with heat and traps air when beaten into a meringue.
Why eat only egg white?
For one rational reason: to get protein without the calories from the yolk. Three egg whites provide about 10g of protein for 50 kcal, whereas three whole eggs provide 19g for 210 kcal. During a cutting phase, when every calorie counts, this is a defensible trade-off. Outside of this case, discarding the yolk means depriving oneself of the richest part of the egg: vitamins A, D, E, and K, choline, lutein, and almost half the protein. The old distrust of dietary cholesterol, which long justified this practice, has been largely revised by health authorities: in most people, it has little influence on blood cholesterol levels. If you have a known lipid problem, it is up to your doctor to judge, not a web page.
Is it good to eat eggs every day?
For a healthy adult, daily consumption of one to two eggs fits easily into a balanced diet: it is an inexpensive and micronutrient-dense source of complete protein. The historical fear associated with egg cholesterol has been largely re-evaluated, as dietary cholesterol intake has little influence on blood cholesterol levels in the majority of people. Two honest nuances nonetheless: a minority of people are more sensitive to it, and specific situations — familial hypercholesterolemia, diabetes, cardiovascular disease — require individualized medical advice. It is not up to a sports nutrition store to decide this question.
Do eggs make you gain weight?
No, no more than any other food: it's the total daily caloric intake that determines this. A hard-boiled egg weighs about 70 kcal, a fried egg more due to cooking fat — this is often where the difference lies, and a cooking spray saves a good hundred kilocalories per pan. On the contrary, eggs are among the most satiating foods per calorie, which makes them useful during a weight loss period.
How much protein per day?
ANSES recommends 0.83g per kilogram of body weight per day for healthy adults. Usual guidelines in sports nutrition place bodybuilders between 1.6 and 2g per kilogram: 120 to 150g per day for a 75kg person, including food. Divided into three to four servings of 25 to 30g, this represents, for example, four eggs for breakfast, a portion of meat or fish with each meal, and a dose of powder — the latter only serving to bridge the gap, never to replace meals.
Is egg protein better than whey?
No. Both are complete proteins of very good quality and, with equivalent total intake, the result on muscle mass is comparable. Whey retains a slight advantage in leucine content, the amino acid that triggers protein synthesis, as well as in solubility and price. Egg protein has only one decisive advantage, and it is categorical: no lactose, no milk proteins.
Does it contain lactose?
None. Lactose is milk sugar; it does not exist in eggs, regardless of brand or process. A pure egg white powder is therefore suitable for even significant lactose intolerance, without the need for digestive enzymes. However, always check the ingredient list: some mixed formulas combine egg and dairy proteins, and these reintroduce the problem.
What are the disadvantages of egg protein?
Three, and it's best to know them before buying a tub. First, the price, structurally higher than whey: whey is a cheese byproduct available in mass, dehydrated egg white is a raw material otherwise sold as is. Second, solubility: egg white is a foaming agent, and a vigorously shaken shaker produces abundant foam that takes time to dissipate — mix with a spoon or let it sit for two minutes. Finally, the taste, with a subtle but recognizable sulfuric note, better masked by an intense flavor than by vanilla. To this is added an absolute contraindication, which is not a disadvantage but an exclusion: egg allergy.
Powder or liquid egg white: which to choose?
It depends on the use. Pasteurized liquid egg white is generally cheaper per gram of protein and more suitable for cooking. The powder can be stored at room temperature, transported, and measured to the gram. For on-the-go intake, the powder; for cooking, the liquid.
Can it be mixed with whey?
Nothing prevents it, and some multi-source formulas already do. The benefit remains limited: mixing two already complete proteins does not create any complementarity, unlike plant proteins, where combining corrects a limiting amino acid. Mix for taste or texture, not expecting a nutritional gain.
Does it make you gain or lose weight?
Neither. Egg white powder provides protein with very few calories, almost no carbohydrates, and no fats, which makes it useful for weight loss to maintain a deficit without sacrificing protein intake. But it's the caloric deficit that leads to weight loss, not the powder. During mass gain, it is, on the contrary, too low in calories to be a good isolated choice.
Where to buy egg protein?
It is a niche product, not found in supermarkets: it is available in specialized sports nutrition stores and online. Two checks before buying. First, the ingredient list: some powders presented as "egg" are actually mixtures containing dairy proteins, which negates the product's main benefit if you buy it to avoid milk. Second, the price per kilogram of protein, to honestly compare with whey and liquid egg white. Our references are available online, shipped throughout France and Europe, and in-store in Vendargues, about ten minutes from Montpellier, with pickup within two hours.
What brands do we offer?
Our selection includes powders that display their protein content per 100g and whose ingredient list is short, without disguised mixtures with dairy proteins. This includes Per4M and Nutrimuscle. Ready-to-use pasteurized whites are in the liquid egg white section, and all our powders, across all categories, are in the protein section — our sports nutrition guide positions them relative to each other.
Need advice near Montpellier?
Egg protein is a niche product, and it's for such products that a face-to-face discussion saves time. Our store in Vendargues, about ten minutes from Montpellier, allows you to check an ingredient list and compare the price per gram of protein with whey or liquid egg white. We also ship everywhere in France and Europe.
Sources: ANSES for protein nutritional references; Ciqual for the composition of egg, white, and yolk; EFSA for authorized claims related to proteins.
To learn more: our guide to egg white protein.
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Why has egg protein been used as a nutritional reference?
Before whey, before soy isolates, it was the egg that served as the standard. When nutritionists sought to compare the quality of dietary proteins in the mid-20th century, they took the whole egg as a reference and conventionally assigned it a biological value of 100: all others were rated in comparison to it. Methods have changed since then — PDCAAS then DIAAS measure the digestibility of each amino acid rather than overall nitrogen retention — but the result hasn't changed: the egg remains among the leaders, alongside dairy proteins.
What is sold as powdered egg protein is almost always dehydrated egg white, not whole egg. The white is composed of nearly 90% water; the rest is almost exclusively protein — mainly ovalbumin, then ovotransferrin, ovomucoid, and lysozyme. No significant carbohydrates, no fats: these are in the yolk. Dried, it yields a powder typically containing 80 to 86% protein per 100g.
For whom is egg protein truly beneficial?
For a specific situation, and it’s best to say it upfront: if you digest milk well, a concentrated whey will do the same job for less money. Egg protein finds its place elsewhere.
You don't tolerate whey but don't want plant-based options. This is the main use case. Egg protein contains neither lactose nor cow's milk proteins, which immediately resolves the two reasons for abandoning whey: digestive discomfort related to residual lactose and allergy to dairy proteins. And unlike pea powder, it provides a complete amino acid profile without needing to be mixed with another source.
You are looking for an intermediate absorption rate. Whey is absorbed quickly, casein slowly; egg white falls in between, which is suitable for an afternoon snack. This difference remains secondary compared to the total protein intake for the day, but it exists.
You cook. The powder rehydrates, whips into meringue, and integrates into preparations where whey would coagulate — although, for daily culinary use, pasteurized liquid egg white remains more practical and cheaper per gram of protein.
What about taste, solubility, and price?
Three points where it falls behind whey, and it's important to know them before buying.
The taste carries a characteristic sulfuric note, subtle but recognizable, coming from the sulfur-containing amino acids in the white. Flavored versions mask it well, unflavored ones much less so; intense flavors work better than vanilla.
Solubility is the real weakness. Egg white is a foaming agent: when shaken vigorously, it produces abundant foam that takes time to dissipate. Mix with a spoon rather than a shaker, or let it sit for two to three minutes, and dilute with around 300 to 400 ml of liquid.
The price is structurally higher than whey: whey is a byproduct of the cheese industry, massively available, while dehydrated egg white requires breaking, separating, desugaring, and spray-drying a raw material otherwise sold as is. Compare by kilogram of protein, not by kilogram of powder.
What dosage, and what precautions?
One serving provides 20 to 25g of protein. ANSES recommends 0.83g of protein per kilogram of body weight per day for healthy adults; usual guidelines in sports nutrition place bodybuilders around 1.6 to 2g per kilogram. A 75kg individual would therefore aim for 120 to 150g per day, including food, in 25 to 30g servings. The powder only makes up for what's missing.
Egg allergy is an absolute contraindication: it relates to the proteins in the white, precisely those found in the powder. This is not an intolerance to be managed on a case-by-case basis but a major food allergy, which completely excludes this product range.
Two useful clarifications. Raw egg white contains avidin, which binds to biotin and prevents its absorption; heat denatures it, and commercial powders and liquid whites are pasteurized, which resolves the issue. Finally, a high protein intake requires medical advice in cases of known kidney or liver insufficiency, pregnancy, breastfeeding, or chronic illness.
Frequently asked questions
What is egg protein?
Pasteurized and then dehydrated egg white, reduced to powder. As egg white is composed of nearly 90% water and the rest is almost exclusively protein, drying yields a powder typically containing 80 to 86% protein, with no significant fats or carbohydrates. It's not whole egg: the yolk, which contains fats and most vitamins, is not included. Its amino acid profile is complete, placing it at the same level as dairy proteins and above any single plant source.
How much protein does an egg contain?
A medium-sized egg (M), weighing approximately 50g without the shell, provides around 6 to 6.5g of protein. The distribution is often surprising: the heavier white provides a little more than half, and the yolk provides the rest despite its smaller volume — it is more concentrated, but it also carries almost all the fats. A single white provides about 3.5g of protein with zero fat. Exact values for raw, hard-boiled, fried, or scrambled eggs can be found in the ANSES Ciqual table.
Which part of the egg contains protein?
Both, contrary to a stubborn misconception. The white provides a little more than half in absolute terms, because it weighs more — about 33g compared to 17g for the yolk. But the yolk is more concentrated: about 16g of protein per 100g, compared to 11g for the white. What truly differentiates the two are fats and micronutrients: all fats, fat-soluble vitamins A, D, E, and K, choline, and lutein are found in the yolk. The white, on the other hand, is protein and water, nothing else.
What is the name of the egg white protein?
There isn't just one, but several, and the main one is ovalbumin: it represents about 54% of the proteins in the white. Following are ovotransferrin (12 to 13%), which binds iron, ovomucoid (11%), lysozyme (3.5%), an enzyme with antibacterial properties, and avidin, present in very small quantities but often cited because it binds to biotin — cooking and pasteurization denature it. It is ovalbumin that explains the culinary behavior of egg white: it coagulates with heat and traps air when beaten into a meringue.
Why eat only egg white?
For one rational reason: to get protein without the calories from the yolk. Three egg whites provide about 10g of protein for 50 kcal, whereas three whole eggs provide 19g for 210 kcal. During a cutting phase, when every calorie counts, this is a defensible trade-off. Outside of this case, discarding the yolk means depriving oneself of the richest part of the egg: vitamins A, D, E, and K, choline, lutein, and almost half the protein. The old distrust of dietary cholesterol, which long justified this practice, has been largely revised by health authorities: in most people, it has little influence on blood cholesterol levels. If you have a known lipid problem, it is up to your doctor to judge, not a web page.
Is it good to eat eggs every day?
For a healthy adult, daily consumption of one to two eggs fits easily into a balanced diet: it is an inexpensive and micronutrient-dense source of complete protein. The historical fear associated with egg cholesterol has been largely re-evaluated, as dietary cholesterol intake has little influence on blood cholesterol levels in the majority of people. Two honest nuances nonetheless: a minority of people are more sensitive to it, and specific situations — familial hypercholesterolemia, diabetes, cardiovascular disease — require individualized medical advice. It is not up to a sports nutrition store to decide this question.
Do eggs make you gain weight?
No, no more than any other food: it's the total daily caloric intake that determines this. A hard-boiled egg weighs about 70 kcal, a fried egg more due to cooking fat — this is often where the difference lies, and a cooking spray saves a good hundred kilocalories per pan. On the contrary, eggs are among the most satiating foods per calorie, which makes them useful during a weight loss period.
How much protein per day?
ANSES recommends 0.83g per kilogram of body weight per day for healthy adults. Usual guidelines in sports nutrition place bodybuilders between 1.6 and 2g per kilogram: 120 to 150g per day for a 75kg person, including food. Divided into three to four servings of 25 to 30g, this represents, for example, four eggs for breakfast, a portion of meat or fish with each meal, and a dose of powder — the latter only serving to bridge the gap, never to replace meals.
Is egg protein better than whey?
No. Both are complete proteins of very good quality and, with equivalent total intake, the result on muscle mass is comparable. Whey retains a slight advantage in leucine content, the amino acid that triggers protein synthesis, as well as in solubility and price. Egg protein has only one decisive advantage, and it is categorical: no lactose, no milk proteins.
Does it contain lactose?
None. Lactose is milk sugar; it does not exist in eggs, regardless of brand or process. A pure egg white powder is therefore suitable for even significant lactose intolerance, without the need for digestive enzymes. However, always check the ingredient list: some mixed formulas combine egg and dairy proteins, and these reintroduce the problem.
What are the disadvantages of egg protein?
Three, and it's best to know them before buying a tub. First, the price, structurally higher than whey: whey is a cheese byproduct available in mass, dehydrated egg white is a raw material otherwise sold as is. Second, solubility: egg white is a foaming agent, and a vigorously shaken shaker produces abundant foam that takes time to dissipate — mix with a spoon or let it sit for two minutes. Finally, the taste, with a subtle but recognizable sulfuric note, better masked by an intense flavor than by vanilla. To this is added an absolute contraindication, which is not a disadvantage but an exclusion: egg allergy.
Powder or liquid egg white: which to choose?
It depends on the use. Pasteurized liquid egg white is generally cheaper per gram of protein and more suitable for cooking. The powder can be stored at room temperature, transported, and measured to the gram. For on-the-go intake, the powder; for cooking, the liquid.
Can it be mixed with whey?
Nothing prevents it, and some multi-source formulas already do. The benefit remains limited: mixing two already complete proteins does not create any complementarity, unlike plant proteins, where combining corrects a limiting amino acid. Mix for taste or texture, not expecting a nutritional gain.
Does it make you gain or lose weight?
Neither. Egg white powder provides protein with very few calories, almost no carbohydrates, and no fats, which makes it useful for weight loss to maintain a deficit without sacrificing protein intake. But it's the caloric deficit that leads to weight loss, not the powder. During mass gain, it is, on the contrary, too low in calories to be a good isolated choice.
Where to buy egg protein?
It is a niche product, not found in supermarkets: it is available in specialized sports nutrition stores and online. Two checks before buying. First, the ingredient list: some powders presented as "egg" are actually mixtures containing dairy proteins, which negates the product's main benefit if you buy it to avoid milk. Second, the price per kilogram of protein, to honestly compare with whey and liquid egg white. Our references are available online, shipped throughout France and Europe, and in-store in Vendargues, about ten minutes from Montpellier, with pickup within two hours.
What brands do we offer?
Our selection includes powders that display their protein content per 100g and whose ingredient list is short, without disguised mixtures with dairy proteins. This includes Per4M and Nutrimuscle. Ready-to-use pasteurized whites are in the liquid egg white section, and all our powders, across all categories, are in the protein section — our sports nutrition guide positions them relative to each other.
Need advice near Montpellier?
Egg protein is a niche product, and it's for such products that a face-to-face discussion saves time. Our store in Vendargues, about ten minutes from Montpellier, allows you to check an ingredient list and compare the price per gram of protein with whey or liquid egg white. We also ship everywhere in France and Europe.
Sources: ANSES for protein nutritional references; Ciqual for the composition of egg, white, and yolk; EFSA for authorized claims related to proteins.
To learn more: our guide to egg white protein.
Sources
- ANSES — Les compléments alimentaires
- Règlement UE n° 432/2012 — allégations de santé autorisées
- Règlement CE n° 1924/2006 — allégations nutritionnelles et de santé
À intégrer dans une alimentation variée et équilibrée et un mode de vie sain.
Questions fréquentes — Egg Protein
La protéine d'œuf, c'est quoi ?
Du blanc d'œuf pasteurisé puis déshydraté, réduit en poudre. Le blanc étant composé à près de 90 % d'eau et le reste étant presque exclusivement protéique, le séchage donne une poudre titrant couramment 80 à 86 % de protéines, sans lipides ni glucides notables. Ce n'est pas de l'œuf entier : le jaune, qui porte les matières grasses et la plupart des vitamines, n'y figure pas. Son profil en acides aminés est complet, ce qui la place au même niveau que les protéines laitières et au-dessus de n'importe quelle source végétale prise isolément.
Combien de protéines contient un œuf ?
Un œuf moyen de calibre M, soit environ 50 g sans la coquille, apporte de l'ordre de 6 à 6,5 g de protéines. La répartition surprend souvent : le blanc, plus lourd, en fournit un peu plus de la moitié, et le jaune le reste malgré son volume réduit — il est plus concentré, mais il porte aussi la quasi-totalité des lipides. Un blanc seul apporte environ 3,5 g de protéines pour zéro lipide. Les valeurs exactes, œuf cru, dur, au plat ou brouillé, se vérifient sur la table Ciqual de l'ANSES.
Quelle partie de l'œuf contient les protéines ?
Les deux, contrairement à une idée reçue tenace. Le blanc en apporte un peu plus de la moitié en valeur absolue, parce qu'il pèse davantage — environ 33 g contre 17 g pour le jaune. Mais le jaune est plus concentré : environ 16 g de protéines pour 100 g, contre 11 g pour le blanc. Ce qui différencie vraiment les deux, ce sont les lipides et les micronutriments : la totalité des matières grasses, des vitamines liposolubles A, D, E et K, de la choline et de la lutéine se trouve dans le jaune. Le blanc, lui, est de la protéine et de l'eau, rien d'autre.
Comment s'appelle la protéine du blanc d'œuf ?
Il n'y en a pas une, mais plusieurs, et la principale est l'ovalbumine : elle représente environ 54 % des protéines du blanc. Suivent l'ovotransferrine (12 à 13 %), qui fixe le fer, l'ovomucoïde (11 %), le lysozyme (3,5 %), enzyme aux propriétés antibactériennes, et l'avidine, présente en très faible quantité mais souvent citée parce qu'elle se lie à la biotine — la cuisson et la pasteurisation la dénaturent. C'est l'ovalbumine qui explique le comportement culinaire du blanc : elle coagule à la chaleur et piège l'air quand on le bat en neige.
Pourquoi ne manger que le blanc d'œuf ?
Pour obtenir des protéines sans les calories du jaune. Trois blancs apportent environ 10 g de protéines pour 50 kcal, là où trois œufs entiers en apportent 19 pour 210 kcal. En fin de sèche, quand chaque calorie compte, c'est un arbitrage qui se défend. Le reste du temps, l'œuf entier apporte en plus les vitamines A, D, E et K, la choline et la lutéine du jaune. La question du cholestérol alimentaire, qui a longtemps justifié de jeter le jaune, a été largement revue par les autorités de santé : chez la plupart des gens, il influence peu la cholestérolémie. En cas de particularité lipidique connue, l'avis de votre médecin reste la référence.
Est-il bon de manger des œufs tous les jours ?
Pour un adulte en bonne santé, une consommation quotidienne d'un à deux œufs s'inscrit sans difficulté dans une alimentation équilibrée : c'est une source de protéines complètes dense en micronutriments. La crainte historique liée au cholestérol de l'œuf a été largement réévaluée, l'apport alimentaire de cholestérol influençant peu la cholestérolémie chez la majorité des gens. Les situations particulières — hypercholestérolémie familiale, diabète, maladie cardiovasculaire — relèvent d'un avis médical individualisé.
Les œufs font-ils grossir ?
Non, pas plus qu'un autre aliment : c'est le total calorique de la journée qui décide. Un œuf dur pèse environ 70 kcal, un œuf au plat davantage à cause de la matière grasse de cuisson — c'est souvent là que se joue la différence, et un spray de cuisson économise une bonne centaine de kilocalories par poêlée. Les œufs sont au contraire parmi les aliments les plus rassasiants par calorie, ce qui les rend utiles en période de déficit.
Quelle quantité de protéines par jour ?
L'ANSES retient 0,83 g par kilo de poids corporel et par jour chez l'adulte en bonne santé. Les repères usuels en nutrition sportive placent les pratiquants de musculation entre 1,6 et 2 g par kilo : 120 à 150 g par jour pour 75 kg, alimentation comprise. Répartis sur trois à quatre prises de 25 à 30 g, cela représente par exemple quatre œufs au petit-déjeuner, une portion de viande ou de poisson à chaque repas et une dose de poudre — celle-ci ne servant qu'à combler l'écart, jamais à remplacer les repas.
Protéine d'œuf ou whey : qu'est-ce qui les distingue ?
Les deux sont des protéines complètes de très bonne qualité et, à apport total équivalent, le résultat sur la masse musculaire est comparable. La whey est légèrement plus riche en leucine et plus soluble. La protéine d'œuf apporte un profil complet sans lactose ni protéines de lait, et une cinétique intermédiaire. Beaucoup de pratiquants gardent les deux dans le placard, chacune pour son moment.
Contient-elle du lactose ?
Aucun. Le lactose est le sucre du lait ; il n'existe pas dans l'œuf, quels que soient la marque et le procédé. Une poudre de blanc d'œuf pur convient donc à une intolérance au lactose même marquée, sans avoir besoin d'enzymes digestives. Lisez la liste d'ingrédients pour choisir : certaines formules multi-sources associent œuf et protéines laitières, un blanc d'œuf pur s'en tient à l'œuf.
Qu'est-ce qui la distingue à l'usage ?
Deux habitudes à prendre, et elles sont simples. La préparation d'abord : le blanc d'œuf étant un agent moussant, mélangez à la cuillère ou laissez reposer deux minutes avant de boire. Le goût ensuite, avec une note caractéristique du blanc que les parfums intenses couvrent le mieux. À quoi s'ajoute une contre-indication absolue : l'allergie à l'œuf.
Poudre ou blanc d'œuf liquide : que choisir ?
Les deux se complètent. Le blanc d'œuf liquide pasteurisé est prêt à verser et idéal en cuisine. La poudre se conserve à température ambiante, se transporte et se dose au gramme près. Pour un apport nomade, la poudre ; pour cuisiner au quotidien, le liquide.
Peut-on la mélanger à une whey ?
Rien ne s'y oppose, et certaines formules multi-sources le font déjà : on obtient alors une cinétique mixte et une texture plus crémeuse. Mélangez pour le goût et la texture, les deux étant déjà complètes sur le plan des acides aminés.
Fait-elle grossir ou maigrir ?
Une poudre de blanc d'œuf apporte des protéines pour très peu de calories, presque pas de glucides et pas de lipides, ce qui en fait un outil précis en perte de poids pour tenir un déficit en gardant l'apport protéique haut. En prise de masse, elle se combine avec une source de glucides — crème de riz, farine d'avoine ou maltodextrine — pour monter le total calorique.
Que trouve-t-on de protéine d'œuf chez nous ?
Des poudres de blanc d'œuf pasteurisé affichant leur taux protéique pour 100 g, avec une liste d'ingrédients courte, en neutre comme en aromatisé. Une vérification à faire systématiquement sur ce rayon : la liste d'ingrédients, pour choisir un blanc d'œuf pur si c'est l'absence de protéines laitières que vous recherchez. Nos références sont disponibles en ligne, expédiées partout en France et en Europe, et en rayon à Vendargues, à une dizaine de minutes de Montpellier, avec retrait sous deux heures.
