Nutrimuscle Egg Protein Powder - Egg White 86% Protein

What is Nutrimuscle Egg Protein Powder?

Nutrimuscle Egg Protein is an egg white powder meant to be drunk from a shaker like a whey. A 40 g serving — roughly three scoops — provides 34.4 g of protein, or 86% of the powder, with less than 1 g of carbohydrate and less than 1 g of fat. It contains no lactose.

This is an animal protein, but not a dairy one: it is made from egg whites, which the manufacturer states come from free-range hens and French production. The powder is desalted, meaning its sodium content has been reduced — a point that matters, since raw egg white is naturally salty.

The versions in the range: vanilla and chocolate. The rest of the brand can be browsed in our Nutrimuscle section, and the other products in the category in our egg protein section.

What does a serving of egg protein contain?

86% protein is whey isolate territory, and it is very high for an egg protein. A 40 g serving provides 34.4 g of protein — more than a standard serving of concentrated whey, which often tops out at around 24 g. If you count your intake precisely, this is worth knowing: the recommended serving is larger than for a whey, and the protein figure follows.

Less than 1 g of carbohydrate and less than 1 g of fat per serving: on that score, it is hard to beat. Egg white contains neither sugar nor fat; all of the fat in an egg sits in the yolk. That is what makes this powder useful during a calorie-restricted phase, when every superfluous gram counts.

The real argument, however, is neither the protein content nor the macros: it is the absence of lactose. For someone who digests milk protein poorly — and plenty of people come to us with that problem — egg is one of the few animal alternatives that stands comparison on amino acid profile. Plant proteins are another route, but they often require combining two sources.

On the regulatory side, one authorised claim applies fully here: protein contributes to a growth in and the maintenance of muscle mass, as well as to the maintenance of normal bones. That is the official European wording. No claim exists, on the other hand, for the inulin or the Bacillus coagulans found in the flavoured versions: we list them as ingredients, without attributing any effect to them. The manufacturer does not disclose the energy value or the pack weight in the data available to us; refer to the packaging.

Ingredients list

Flavoured versions: EGG white protein from free-range hens, non-instantised, reduced salt content; natural flavouring; Frutafit® HD inulin; sweetener: sucralose; Bacillus coagulans GBI-30 6086.

Allergen: EGGS. Lactose-free, soy lecithin-free, aspartame-free, GMO-free. This product is suitable neither for people with an egg allergy nor for vegan diets.

How do you prepare Nutrimuscle Egg Protein?

Serving: 40 g, i.e. about 3 scoops. Liquid: 250 ml of milk or room-temperature water. Preparation: shake vigorously, the powder is not instantised. Timing: after training, as a snack, before bed or before a fasting period. Frequency: one to two servings a day depending on your needs.

The words “non-instantised” appear in black and white on the label, and they should be taken seriously. This powder does not dissolve like a whey: it needs to be shaken vigorously, several times, and it stays slightly more textured. That is not a manufacturing fault, it is the nature of dried egg white. A shaker with a ball, or a blender, helps a great deal.

Use a room-temperature liquid, neither ice-cold nor hot. Extreme cold makes it dissolve even less readily; heat, for its part, would coagulate the protein — an egg white remains an egg white. Tap water at room temperature, or milk taken out of the fridge a few minutes beforehand, give the best result.

One precaution the manufacturer flags and nobody else mentions: avoid heavily chlorinated tap water if the probiotic matters to you. Chlorine destroys the Bacillus coagulans found in the flavoured versions. Bottled water or milk settles the question. The manufacturer also advises against taking it at the same time as potassium bicarbonate, because of a risk of bloating.

As for combinations, it mixes easily with a carbohydrate base — maltodextrin, oat flakes, rice cream — or with a serving of creatine, which is tasteless.

Who is this egg protein for, and who is it not for?

It is aimed first at those who digest milk protein poorly: bloating, intestinal discomfort, diagnosed lactose intolerance. That is the number one reason people buy this product, and it is a perfectly sound one. It also appeals to those who want to vary their protein sources rather than putting everything on whey.

It is obviously not suitable for people with an egg allergy — that is a major allergen, and it makes up the entire product. Nor is it suitable for vegan diets. The flavoured versions contain sucralose: if you avoid artificial sweeteners, that is worth taking into account.

A word on taste, because it deserves honesty. An egg white protein has neither the texture nor the roundness of a whey. It is drier in the mouth, less creamy, and the unflavoured version has a pronounced taste that few people enjoy. The vanilla and chocolate versions correct that to a large extent, but if you are coming from a heavily flavoured whey, expect a change.

What you should not expect from it. It does not build muscle on its own, it does not replace a meal, and it has no magic effect linked to its “amino acid profile close to that of humans” — a phrase you read everywhere that does not mean very much. What it does provide is 34.4 g of animal protein with no lactose and no fat, which is already a very good reason to buy it.

Egg protein or whey isolate?

That is the useful comparison, and it comes down to a single criterion: your digestion.

A whey isolate is more pleasant to drink, dissolves instantly and often costs less per gram of protein. It contains very little lactose — filtration removes most of it — and suits the majority of people, including many who are mildly intolerant. Our whey isolate section covers those products, and it is where we point people first.

Egg protein becomes the right choice when even an isolate causes problems, or when you want to get away from milk altogether. It digests more slowly than a whey, which makes it useful in the evening or as a long-lasting snack — a use also covered by casein, except that casein, too, is a milk protein.

A third option if your constraint is ethical rather than digestive: our plant proteins section offers pea-rice blends that achieve a complete profile. They are less protein-dense and rougher in taste, but they settle the milk question as well as the egg one.

Frequently asked questions

How much protein per serving?

34.4 g for a 40 g serving, i.e. 86% protein. That is isolate territory, with less than 1 g of carbohydrate and less than 1 g of fat. The serving is larger than for a classic whey, which explains the higher protein figure.

Does the product contain lactose?

No. It is an egg white protein and contains no dairy ingredient whatsoever. That is precisely its purpose for people who digest milk protein poorly or who are lactose intolerant.

Why does the powder dissolve poorly?

Because it is not instantised, and the manufacturer says so. Dried egg white needs to be shaken vigorously in a room-temperature liquid. A shaker with a ball, or a blender, clearly improves the result. Avoid ice-cold liquid, and never use hot liquid.

Can it be mixed with tap water?

Yes, but if your water is heavily chlorinated, the chlorine destroys the Bacillus coagulans contained in the flavoured versions. Bottled water or milk avoids that problem. The manufacturer also advises against combining it with potassium bicarbonate, which can cause bloating.

Which versions are available?

In the range: vanilla and chocolate. Both contain, besides the egg white protein, a natural flavouring, inulin, sucralose and a probiotic. The protein itself is identical from one version to the other.

What is the energy value per 100 g?

The manufacturer does not disclose it in the data available to us, any more than the pack weight. We are not going to invent it. The macronutrients, on the other hand, are known: 86 g of protein, less than 2.5 g of carbohydrate and less than 2.5 g of fat per 100 g.

Is it suitable for taking before bed?

Yes, and that is one of its classic uses: egg protein digests more slowly than a whey. The manufacturer also suggests it before a fasting period. That said, what matters most is your total protein for the day, rather than the exact timing of servings.

Where can you buy Nutrimuscle Egg Protein?

The versions can be ordered from this page, and we ship throughout France and Europe. At the Vendargues shop, about ten minutes from Montpellier, this is the product we reach for when a customer explains that whey has been bloating them for months: nine times out of ten, switching to egg sorts the problem out within a week. We simply warn them about the texture, which is not that of a whey. The rest of our selection can be browsed in the protein section.