No Yolking 100% Egg White Protein Powder

No Yolking 100% egg white powder is made in Canada with eggs sourced from Canadian farms. The fermentation process prolongs shelf life & ensures you are getting 100% pure egg whites with no risk of salmonella or other harmful bacteria.

• Great for

• Pancakes

• Smoothies

• Face Masks

• Dressings and Dips

Nutrition Facts/ Valeur nutritive

Per 4 Tablespoons (20 g)

70 Calories
% Daily Value*

Fat/Lipides 0g
0%

Saturated/saturés 0 g + Trans/trans 0 g
0%

Carbohydrate/Glucidos 1g
 

Fibre/Fibres --g
--%

Sugars/Sucres 0g
0%

Protein/Protéines 17 g
 

Cholesterol/Cholestérol 0 mg
 

Sodium 250 mg
11%

Potassium 225 mg
5%

Calcium 20 mg
2%

Iron/Fer 0 mg
0%

 

Ingredients

Egg whites (may contain traces of Baker's yeast used during the mentation process and cubic acid to prevent oxidation)

Instructions

• Preheat oven to 325ºF (160ºC). Grease a 9 x 5-inch loaf pan with nonstick cooking spray. Set aside.

• Place the egg white protein powder, sweetener, salt and cream of tartar into the bowl of an electric stand mixer, fitted with the metal whisk attachment. Stir on low speed just to combine.

• With the mixer on low, slowly pour in the water. Gradually increase the speed to high. Beat for at least 5 minutes or until whites hold a stiff peak (whites should hold their shape and stand up straight – no drooping tips). Transfer to prepared loaf pan; mound the top into a loaf shape. Use a rubber spatula to create a linear indentation, about 1/2-inch (2 cm) deep, down the length of the loaf.

• Bake, on the centre rack, for 30 to 35 minutes or until the top is set and the loaf springs back when lightly touched. Transfer to a wire rack to cool in the pan for 10 minutes. Remove the loaf from the pan and cool completely on the rack. Store leftovers in the fridge for up to 3 days or freeze them for up to one month.

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Please Note:
• Orders may experience delays during holiday seasons or statutory holidays.
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