Frequently Asked Questions

Why egg whites?
Egg whites are pure protein and have no fat, no cholesterol, no trans fat, and no carbohydrates.
Eggology Egg Whites taste sweet simply because they are so fresh and produced with a 90-day refrigerated shelf life.  Once opened, the refrigerated shelf life is 5-7 days.
No chemicals. No coloring. No gums. No kidding.
They’re real egg whites, so they’re excellent for whipping, baking, and can be substituted for whole eggs in almost any recipe to reduce fat and cholesterol, without sacrificing taste. As with all eggs out of the shell, Eggology Egg Whites are pasteurized. The crucial difference is that our egg whites are repeatedly tested for salmonella and listeria, so that you can be confident using them for meringues, mousses, protein shakes, and smoothies.
They will remain fresh for 90 days, unopened, in the refrigerator because egg whites have no bacteria. The aroma of fresh egg whites resembles an eggy or dairy aroma—when egg whites are bad there’s a distinctive odor. Furthermore, the “Best if used by” date holds true whether the bottle is opened or unopened.
The yolks are sold to companies that make salad dressings, mayonnaise, and ice cream, while our shells are used in compost for Dave Thompson’s Organic Healthy Grow, an aerobically composted organic fertilizer.
Yes. In fact, you can place a bottle in the freezer even after it has already been opened and partially used. Unlike the yolk of an egg, the whites are versatile and safely withstand temperature changes without altering taste, texture, or quality. To defrost, place the frozen bottle in your refrigerator for 1-2 days.