Dairy & Eggs

Liquid Egg Whites

Pre-separated pasteurized egg whites for meringues, omelets and protein-rich baking.

Liquid egg whites are pasteurized egg whites sold in cartons, ready to pour without separating yolks. They are used for high-protein omelets, meringues, macarons, cocktails and lighter baked goods. Being pasteurized, they are safe for uncooked applications and convenient for measuring.

Liquid egg whites are commercially pre-separated, pasteurized egg whites packaged for convenient use without the mess or waste of cracking and separating dozens of whole eggs. They arrive in refrigerated cartons (typically 16–32 fluid ounces) or shelf-stable aseptic containers as a pourable liquid, heat-treated at 130°F or higher to eliminate Salmonella risk—meaning they are safe to use in uncooked applications like royal icing or protein shakes. The product democratized egg-white-heavy cooking by removing the labor of separation and the guilt of unused yolks, making high-volume applications like commercial baking and fitness nutrition far more accessible. In behavior, liquid egg whites foam readily when whipped with a pinch of cream of tartar or mild acid, trapping air in a protein network that provides structure, lift, and texture in everything from delicate meringues to cloud-soft angel food cakes. Their negligible fat content (97–98% fat-free) makes them ideal for low-cholesterol cooking, while their pure protein profile—about 10–11 grams per quarter-cup serving—supports muscle recovery and high-protein baking without the fat and cholesterol found in whole eggs or yolks.

Measured in: ml
Storage: Fridge

Allergens

Egg

Types & varieties

Conventional Liquid Whites

From standard production hens; most affordable; pasteurized for safety in all applications

Cage-Free / Free-Range

From hens with limited or enhanced housing; same liquid product with ethical sourcing distinction

Organic

From organically fed hens; USDA organic certified; typically also cage-free

Fortified

Some brands add calcium, vitamin E, or B vitamins to appeal to fitness and wellness consumers

Shelf-Stable (Aseptic)

Packaged in sterile cartons, non-refrigerated until opened; ideal for pantry stock and emergency preparedness

Why Use Liquid Egg Whites Instead of Fresh?

The choice between liquid egg whites and freshly separated whites involves trade-offs worth understanding. Liquid whites eliminate the tedious process of cracking and carefully separating dozens of eggs—particularly valuable when a recipe demands eight, twelve, or more whites. They also eliminate yolk-contamination risk during separation and remove the problem of unused yolks destined for discard. Commercially pasteurized liquid whites offer guaranteed food safety, making them preferable for applications where eggs will not reach 160°F internally. However, for exacting work like Swiss or Italian meringue buttercream, delicate macaron batter, or competition-level pavlova, many professionals argue that fresh whites offer superior foam stability and a cleaner flavor, partly because commercial processing and any additives can subtly affect how the proteins hydrate and unfold during whipping.

Use liquid whites for: everyday baking, protein drinks, large-scale production, and any application where convenience outweighs marginal performance differences
Use fresh whites for: competition baking, delicate French or Swiss meringues, and recipes where foam quality is paramount

Understanding Foam Formation

Egg white proteins (primarily ovalbumin, conalbumin, and ovomucoid) unfold when whipped, exposing hydrophobic regions that bond with each other and trap air bubbles. The fat in egg yolks—and even trace amounts of grease—coats these proteins and prevents proper bonding, which is why absolute cleanliness matters. Acid (cream of tartar, lemon juice, or vinegar) partially denatures the proteins, allowing them to whip to greater volume and hold structure longer. Sugar added after soft peaks form interferes less with initial foam formation and instead strengthens the foam walls as it dissolves, creating a glossy, stable meringue that holds its shape under baking or frosting loads.

Room temperature whites (65–70°F) whip faster and achieve greater volume than cold whites
Cold whites hold their structure slightly better once whipped—useful for applications where stability during standing matters
Cream of tartar increases volume by 20–30% and prevents weeping in baked meringues

Common uses

Meringues (Swiss, Italian, French styles) and meringue-based desserts like pavlova and Eton messMacaron batter where the almond-sugar paste requires a stable, well-whipped egg white foamAngel food cake and other foam cakes where egg whites provide structure without fatProtein-enriched, low-fat baking (cookies, brownies, quick breads)Protein shakes, smoothies, and post-workout drinksLow-cholesterol, low-fat egg dishes (omelets, scrambled whites, frittatas)Royal icing and decorative sugar paste work for piped decorationsSoufflés and light, cheese-free quichesGlazing pastries and breads as an egg wash alternative for vegan-adjacent bakingMousse bases and chiffon desserts

Tips & pitfalls

Use a spotlessly clean bowl and whisk: even 1/8 teaspoon of yolk or grease will prevent whites from foaming; wipe with lemon juice or white vinegar on a paper towel if unsure of cleanliness.
Room temperature whites (65–70°F) whip faster and to greater volume than cold whites, but cold whites hold structure slightly better once whipped; for most baking, bring to room temperature first.
Add a pinch of cream of tartar (about 1/8 teaspoon per cup of whites) to stabilize the foam and increase volume by 20–30%.
Add sugar only after soft peaks form—adding sugar too early inhibits initial foam formation and can result in flat, dense meringue.
Never add salt until the end of whipping; salt breaks down the foam structure. A few drops of lemon juice achieves the same stabilizing effect without compromising volume.
Stop whipping at stiff peaks: overbeaten whites become dry, grainy, and will weep when baked, producing a tough, deflated result.
Store opened cartons no longer than the "best by" date; always sniff before using—spoiled egg white develops a distinct unpleasant sulfur odor.
If freezing, portion into zip-lock bags or ice cube trays for convenient measurement; thaw completely in the refrigerator overnight before using.

Nutrition

52kcal

Energy

218 kJ · per 100 g

Where the calories come from

Protein 91%Carbs 6%Fat 3%

Protein

10.9g

22% DV

Carbs

0.7g

0% DV

Fat

0.2g

0% DV

Fiber

0% DV

Sugars

0.7g

of which

Sodium

166mg

7% DV

Notable micronutrients

Selenium36% DV

Riboflavin (B2)34% DV

Vitamin B124% DV

Magnesium3% DV

Potassium3% DV

Niacin (B3)1% DV

Source · USDA FoodData Central · Egg, white, raw, fresh

View on FDC →

In the shops

Matched grocery products

Egg White
L'OU DE L'ESTANY · l · Bonpreu
€3.45
Free-Range Hen Egg White
L'OU DE L'ESTANY · l · Bonpreu
€2.99
Pasteurized Liquid Egg Whites
0.3 L · Mercadona
€1.70
Liquid Pasteurized Egg Whites
1 L · Mercadona
€2.85
ÉLITE EUROVO Pasteurized Egg White
ÉLITE EUROVO · kg · Bonpreu
€4.75

Good to know

Source: Pre-separated pasteurized whites from conventional, cage-free, free-range, or organic hens
Form: Liquid, sold in refrigerated cartons (16–32 fl oz) or aseptic shelf-stable cartons (non-refrigerated until opened)
Pasteurization: Heat-treated at 130°F minimum; safe to consume raw without cooking to safe internal temperature
Yield: 1 cup liquid egg white ≈ 8 large egg whites; 1 tablespoon ≈ 1 large egg white
Protein: Approximately 1 g per tablespoon; 10–11 g per ¼ cup serving
Cholesterol: Zero—cholesterol resides exclusively in the yolk, which is absent
Fat Content: 97–98% fat-free with negligible fat in commercial preparations
Shelf Life: Refrigerated: 2–4 days after opening or per "best by" date; frozen: up to 1 year (thaw overnight in refrigerator)
Freeze Stability: Freezes well; thaw completely in refrigerator before use; texture may degrade slightly after freezing
Typical Additives: Some brands add calcium, vitamin E, or minor thickeners (xanthan gum, sodium alginate); check label for dietary restrictions

Substitutes

Fresh Egg Whites — Separate from whole eggs; use 1 large white per tablespoon of liquid product. Fresh whites yield slightly better foam stability for delicate meringues and competition-level baking.
Egg White Powder + Water — Reconstitute per package directions (typically 1 tablespoon powder + 2 tablespoons water = 1 large egg white). Slightly inferior foam quality but acceptable for baking and protein drinks.
Aquafaba — Liquid from canned chickpeas; use 3 tablespoons per egg white. Creates acceptable vegan meringues but with less volume and a subtle bean-like flavor in savory applications.
Commercial Egg White Replacer — Typically a blend of dried egg whites, vegetable gums, and calcium salts; follow label ratios. Purpose-built for egg-free baking with predictable results.

Pairs with

Sugar (granulated or superfine)Cream of TartarLemon Juice or White VinegarVanilla Extract or Almond ExtractCocoa Powder or Melted ChocolateBananas, Berries, Stone Fruit

Also called

egg whites · liquid egg white · Carton Egg Whites