raw egg whites???

I know this has probably been discussed before. But i would just like to ask again. Whats the current thought on cracking an egg open, removing the egg yoke and drinking the egg white?

I ran across a guy last night that drank 10 egg whites for years. He said as long as you wash the outside of the egg, you dont have to worry about salmonella.

Im a big advocate of real food protein. Im tempted to give this a try.

go rocky! lol i though salmonella was the in the eggs? its when the chicken stacked in cages on top of one another, end up eatting there shit... takes 2-3 mins took cook them though? i could be wrong though..then again it only happens once in a while.. you could be ok...

I will always cook mine.

You should look into getting "Egg Whites International"

I have heard good stuff about it, just costly

swole27 said:

You should look into getting "Egg Whites International"

I have heard good stuff about it, just costly

Click to expand...

I just bought from them yesterday. My order is supposed to be here next Wednesday. I've read nothing but great things about them. I ordered 28 dozen egg whites. Suppose to be 14 dozen per gallon. It cost $56 with $14 shipping and $10 for the pump to squirt them out with. Suppose to be able to cook them or just drink them like they are. They say if you put hershey's syrup in them you won't know the difference between that and chocolate milk.

sounds like alot of money and time just for eggs..

I tried this years ago with a company that had pasterized eggs. The only down fall was price and I got major gas. I might have over-done it though.

It is a lot of time and money, but when it comes to cooking I am lazy. For me it will be easier to just pump out so many eggs, drink them and be on my way. Plus I am always on the go, and have a fridge where i work so I can get the benefit of added eggs throughout the day. I guess I'll really see if it's worth it after a month or so of using them.

been drinking 12-15 a day for 3 years

there is a way you can pasturize your own eggs found online. Egg white Int is good but costly. I know that they also sell pasturized egg whites at stores that sell to resturants but you have to have a card (like costco, sams) to shop there but you have to actually work in the food biz to even get a card. I know they sell them for 1/3 the price of egg white int.

I'll stick to scrambling mine. You can drink that all you want, I just don't think I could handle the slimy texture

id just cook them, ur not going to get any benefits from uncooked that u wouldnt from cooked from what I have read. I did this 1 time at the age of like 12 bc I decided I was going to be big, and obviously all you have to do is drink some raw eggs and the rest follows lol. If you want to be a white heavyweight champ in boxing its the only road to go down hahaha

Just got my shipment from eggwhites international today. Got em in the fridge now till they thaw out all the way and will be giving them a go.

Bought two half gallons and it's pretty close in cost to a 5lb tub of whey so I can live with that. They say it's supposed to be better or more bio-available uncooked (they're pasteurized) and I read they go real well in shakes and such in place of water. Also had read in the stuff in the package about making "chocolate milk" out of them with sugar free chocolate mix. Sounds pretty yummy!:thumbsup:

Trying to cut right now so looking to pack in all the protein I can remaining low on fat and slim to 0 carbs....

I have had them before. No slimy texture at all. dont make a protein shake with just egg whites. Didnt mix well. 4oz of water and 4oz of whites blends perfectly. eggs in general from what everything that I have read are the only food that is 100% bio available. pretty good but way to damn costly

Pasterize yourself (cheaper)

Just found this. I will try Monday and let you know how it goes.
<LI id=jsArticleStep1>Bring the eggs you plan to pasteurize to room temperature. Starting at room temperature makes sure that the eggs reach the target temperature for killing any salmonella in them all the way to the center.
<LI id=jsArticleStep2>2
Put the water into the pan and put it on the stove. Make sure to use a large enough pan so that the eggs will fit along with enough water to completely cover them.
<LI id=jsArticleStep3>3
Clip the thermometer onto the side of the pan so it will measure the temperature as it rises and is easy to read as you heat the water. Do not allow the thermometer to rest on the bottom of the pan.
<LI id=jsArticleStep4>4
Heat the water to between 145 and 160 degrees. Add the eggs to the water in the pan.
<LI id=jsArticleStep5>5
Remove the pan from the heat and allow to stand for 3 minutes. That's all you have to do! Remove the eggs from the water and refrigerate. Use as you would any other eggs.


Read more: How to Pasteurize Eggs at Home | eHow.com How to Pasteurize Eggs at Home | eHow.com