General Product Information
AllWhites is 100% liquid egg whites - a naturally fat-free, cholesterol-free source of lean protein. Better'n Eggs is egg whites with the added benefit of vitamins, minerals and beta carotene.
Most of the flavor of cooked eggs comes from the egg yolk. AllWhites has the milder flavor of egg whites. Better'n Eggs contains egg whites and nutrients but no spices or onion powder, so it tastes more like eggs from the shell.
AllWhites and Better'n Eggs have the benefit of being pasteurized for safety so they are actually safer than traditional eggs. You can enjoy these products, uncooked, in salad dressing recipes, shakes, smoothies, desserts like tiramisu and more, without fear of food borne illness.
The egg yolk is processed and packaged separately and is sold to Foodservice and Food Ingredient customers for use in the manufacturing of other foods. Examples include mayonnaise, salad dressings, baked products and ice cream. The shells are used as a natural fertilizer and provide a good source of minerals for the soil. They are also sold back to the animal feed industry where they are further cleaned and ground and then used as a good source of calcium and other minerals.
While AllWhites is not cage free, organic, free range or GMO-free, we can assure you that we are committed to raising healthy hens in a safe environment, which helps us produce the highest quality eggs for our fans.
We are proud to be in compliance with the United Egg Producers Animal Husbandry guidelines, which helps ensure the hens are raised in a safe and healthy environment. We make sure our hens are safe and healthy by giving them fresh air, clean water, the right temperature and lighting levels based on scientific standards. They are fed a high quality diet that is nutritionally balanced according to their age-specific needs.
*Michael Foods guidelines regarding the use of hormones and antibiotics.
The safety of the eggs and egg products we provide to our customers, as well as the health and well-being of our hens, are top priorities for Michael Foods. Our company-owned farms and flocks as well as those of our long-term contract suppliers are cared for under all regulatory requirements, as well the guidelines below:
All flocks are raised without the use of any added hormones.
Antibiotics are used only for disease prevention and treatment and only with the advice and recommendation of a veterinarian. Our hens are not given antibiotics in a low-level, continuous feeding program for growth promotion or production enhancement in otherwise healthy hens.
When our hens receive antibiotics, we follow all applicable FDA requirements for safe levels of dosage and efficacy, which ensures antibiotics will not pass through to the egg. No antibiotics are used unless they are approved by the FDA and are used at the established levels.
Safety and Storage
Nutrition and Health
Egg yolks are higher in fat, calories and cholesterol. Better'n Eggs is 98% real liquid egg whites with added nutrients and is fat-free, cholesterol-free and low calorie. Better'n Eggs is also high in vitamins A, B-12, D and E plus essential nutrients such as folic acid and riboflavin.
AllWhites and Better'n Eggs are pasteurized so they are healthier and safer than shell eggs. You can enjoy these products, uncooked, so use them in salad dressing recipes, shakes and more, without fear of food borne illness.
Whole eggs are loaded with essential nutrients and vitamins, but contain things our bodies could do without—like fat and cholesterol. Since the yolk contains most of the fat, calories and cholesterol, we've removed the yolk and made a flavorful egg product using 98% egg whites.
Better'n Eggs is lower in fat, calories and cholesterol, higher in vitamins A, B-12, D and E and essential nutrients such as folic acid and riboflavin. In terms of vitamin and mineral content they are nutritionally equivalent or better than a shell egg.
According to current U.S. Food and Drug Administration food labeling regulations, foods containing less than 0.5 g of fat per serving are labeled as 0 g fat per serving. Omega-3 fatty acids are polyunsaturated fats and contribute 75 milligrams (mg) or 0.075 grams (g) of fat (a negligible amount of fat but a healthy amount for your diet) per serving of Better'n Eggs Plus™.
The 75 mg of Omega-3 fatty acids, including DHA and EPA, added to each serving of Better'n Eggs Plus™ is designed to provide a healthy diet with an additional source of Omega-3s while still providing a fat-free and cholesterol-free egg product.
Cooking and Baking
Better'n Eggs improves leavening so baked goods are light and delicious. Substitute Better'n Eggs in your favorite cookie, cake and muffin recipes. ¼ cup Better'n Eggs is equal to one, large shell egg. Unlike many other egg substitutes, Better'n Eggs contains no onion powder or other spices, so it tastes more like real eggs. Use AllWhites when your recipes call for egg whites. AllWhites is a quick, convenient alternative to manually separating yolks and whites with shell eggs. Click here for recipe ideas.
AllWhites are heated during the pasteurization process and though not recommended for meringues or angel food cake, here is a recipe for "Royal Icing" using AllWhites:
- 1 pound powdered sugar
- 1/3 cup AllWhites
- 1/2 teaspoon cream of tartar
- 2 teaspoons of water
Use AllWhites egg whites and Better'n Eggs just as you would traditional eggs - bake, broil, fry or microwave. Both are great as a coating for chicken, fish or pork with breadcrumbs or flour. Try them in your favorite meatloaf recipe! Better'n Eggs makes healthy, delicious egg salad sandwiches when cooked in a skillet and diced. Add AllWhites to your favorite smoothie for a high-protein meal on-the-go. Click here for recipe ideas.
Athletes generally require more protein in their diet than an average adult. Protein is important for building, repairing and maintaining strong muscles. AllWhites egg whites and Better'n Eggs are sources of lean protein without added calories, cholesterol and fat. AllWhites is a quick, convenient source of lean protein that can be safely consumed in protein shakes or added to smoothies for extra protein, which is beneficial to muscles after a hard work out. Click here for delicious protein smoothie recipes.
Do AllWhites need to be cooked to neutralize the Avidin protein that depletes Biotin? I'm a body builder and need to know.
Yes, AllWhites must be fully cooked in order for the Biotin present in egg whites to be available for absorption. In its natural raw state, Avidin, a protein found in egg whites, binds with Biotin (a B-vitamin). When bound to Avidin, our bodies are unable to absorb Biotin from the egg white. The heat treatment or pasteurization temperature of the AllWhites is not high enough to denature the Avidin protein, therefore the Biotin remains bound.
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Enjoy AllWhites egg whites and Better'n Eggs for breakfast, lunch and dinner - in any recipe that calls for traditional eggs. Visit our recipe section for healthy, new ideas!