OvaEasy egg white crystals have the same delicious flavor as the regularOvaEasy whole egg crystals, but without the fat. Use OvaEasy egg whites for scrambled eggs, omelettes, protein shakes, and baking! All natural 100% egg, no additives. Product of USA.

OvaEasy egg white crystals: Nutriom's OvaEasy dried eggs are made with a revolutionary new technology that gently evaporates water from fresh, whole eggs, resulting in a dry, shelf stable egg that retains the fresh taste and functionality of shell eggs. OvaEasy eggs are all natural pasteurized eggs that contain no chemical additives or preservatives and are USDA approved and produced under continuous USDA inspection.

Available in a single 3.3 oz. package and in cases of six 3.3 oz packages. Each 3.3 oz. package contains the equivalent to 24 egg whites.

The OvaEasy egg whites require no refrigeration! Store in a cool dry place.

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Ingredients

Dried egg whites, vitamins and minerals (dicalcium phosphate, iron, vitamin E, pro-vitamin A, Vitamin B6, folic acid, vitamin D3, vitamin B12

Nutrition Facts
Serving Size:2tsp. Servings Per Container:24
Amount per serving
Calories	16
Calories from Fat	0
		% Daily
Total Fat	0g	0%
Saturated Fat	0g	0%
Trans Fat	0g	—
Cholesterol	0mg	0%
Sodium	60mg	3%
Total Carbohydrate	0g	0%
Dietary Fiber	0g	0%
Sugars	0g	0%
Protein	4g	8%
Vitamin A	—	5%
Vitamin C	—	0%
Calcium	—	2%
Iron	—	4%

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Specs

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Manufacturer Part Number	2014
Brand	OvaEasy Eggs
Gluten Free	Yes
Serving Size	2 tsp.
Servings Per Container(s)	24
UPC	Does not apply

Use & Care

In general, combine one part OvaEasy with four parts cold or room temperature water by volume, and whisk to mix.

Shipping

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开始烹饪与家庭存储的书

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This new edition of Cookin' with Home Storage is an indispensable aid to anyone cooking from staple foods... the kinds of food that "keep", like whole grains, dried fruits and vegetables, beans, and so on. 288 pages, softcover perfect bound, with hundreds of recipes, and a strong emphasis on variety of diet. Written by Peggy Layton. Originally published in 1993, revised in 2010.

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This new edition of Cookin' with Dried Eggs is 37 pages, spiral bound, with dozens of recipes including recipes for breakfast, main dishes, breads, salads and desserts. Written by Peggy Layton.

Chapters include:
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