Orgnisulmte Egg White Protein Powder 8 Oz, Pasteurized Dried Egg Whites Protein, Gluten-Free, Non-GMO, Unflavored, Free Range High Whip for Baking, Desserts 227g

This protein powder has no taste and is very dense compared to some vegetable brands on the market. Don't let the size of the pack fool you, it goes a long way.

I haven't used it much, but it seems to be a quality item.

A great product for keto baking

Amazing substitute for egg whites in cocktails. Doesn’t smell, doesn’t taste like eggs, and adds a dense thick layer of foam to your drinks - 10/10!

The old formula for this product looked and cooked exactly like scrambled eggs you'd get from the store. It was a nice pastel yellow. This "whole egg" formula (I double and triple checked the label) was twice as dark as if it were all egg yolks. It did not melt into the water at all. Even shaking would not break it up. This is also what occurs when you freeze whole eggs for later use--the yolk never breaks up without blending. The old formula for this product, the one pictured as of this date (5/23/23) with the lighter background label, was formulated correctly for scrambled eggs. This has a darker yellow in the background as if this is an indicator that there are too few egg whites in the mix.This new formula was fixed as I always fix scrambled eggs with powdered eggs (this same brand only older). After 15 or so minutes of cooking, this never formed a single ball and I believe the small handful of cheese I added can be the only cause for it thickening at all. It only became a sauce or egg soup. While the sauce is tasty, it looks like and has the consistency of the sauce for Swedish meatballs, though grittier.I was shocked. I purposely bought this product over other brands because of the perfect taste and consistency of this "whole egg" product in the past. It appears to me that no egg whites are in this new "whole egg" product . There is a possibility that the reason it won't stick together at all unless you add cheese to the mix is because there are no egg whites in it, and even then, it only makes a sauce. I'm not sure this is the reason but the deep yellow color of the powder is the first thing I noticed when I opened the bag.Other reviewers are correct, this is only good for baking, and possibly not for whole egg recipes. And I don't know about the health value of it. I'm not even sure it would be good in egg flower soup. It is well known that if you don't eat the egg yolks with the whites that this will only up your cholesterol. The opposite is also true, without the yolk in egg whites you might as well just east arsenic. You have to have both yolk and whites (the whole egg) to avoid these two issues. In this increasingly chicken-less world, I am completely nonplussed at holding out for this purchase.I tried to upload a picture of the deep yellow (brown) sauce I created this morning, but I could not upload it. Just imagine a yellowish brown version of Swedish meatball sauce. At least it never burned in my upper grade nonstick pan. It barely ever stuck to it even at an increased temperature!

I love this product. They did a good job.

Really good egg white powder use for making icing for cut out cookies

Pros: worked well in baking in my opinionCons: did not work for making scrambled eggs. Even after letting it sit for 20 minutes to reconstitute, it evaporated all the water out and still remained gritty. The instructions are slim on how to use the product.