Egg Protein Powder

Egg White Protein or Albumen is still considered one of the highest quality protein sources available, despite all of the advances in protein sourcing and processing over the past few decades. It is an excellent source of all of the essential amino acids, and is still used as a reference point from which all other protein sources are compared. Egg white protein has a higher biological value than beef, fish and milk. In fact, the biological value of egg is considered to be 100, compared to milk at 91 and beef at 80, as reported in the Journal of Sports Science and Medicine, 2004.
 

Plain egg white protein powders can often be added to flavoured whey protein shakes in small amounts to slow down the rate of digestion and absorption, thus creating a more sustained blood amino acid pattern. They may also be used in cooking, for the creation of low-fat omelettes, or incorporation into your favourite recipes such as cakes and muffins. Additionally, flavoured protein omelettes are an easy, ready-to-go, premix that can be whipped up and thrown in the pan for a simple macronutrient-controlled meal. The incorporation of egg protein into the diet can also be great to improve the variety of protein sources, as many bodybuilders and sports enthusiasts often have limited protein food source variety.