Liquid Egg Whites at wholesale

Professional or amateur cooking entails a constant need for a chicken egg. As a rule, when preparing a particular dish, either egg white or yolk is needed. Dividing a whole egg into its components is a tedious task. In addition, there is a high risk of pathogenic bacteria entering the dish from the shell.

Pasteurized egg white in bottles can be a solution. This is an absolutely safe use case, since contact with the shell is excluded.