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MYTH: Egg Yolks Are Bad For You

Eggs are a nutritional powerhouse, but for a while, egg yolks have been demonized in the health-food industry as causing blood-cholesterol levels to skyrocket. Is it true? It's time to set the story straight on the nutritional benefits of an egg. The Truth: Not only are eggs a fantastic source of lean protein and heart-healthy omega-3 fatty acids, but they contain some pretty important nutrients.

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Egg Alternatives

Apr 17, 2018Scrambled egg option: In place of each large egg, cube 3 ounces firm tofu. Saut while slightly smashing the tofu when preparing to achieve the look of scrambled eggs. Add a pinch of turmeric for an egg-like yellow color. Sprinkle with nutritional yeast for a pop of flavor. If you're craving that egg-y flavor, add a pinch of black salt.

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Are Whole Eggs and Egg Yolks Bad For You, or Good?

Jul 12, 2016Whole eggs (with the yolks) are undeniably high in cholesterol. In fact, they're the major source of cholesterol in most people's diets. Two large whole eggs (100 grams) contain about 422 mg of cholesterol (1). By contrast, 100 grams of 30% fat ground beef has only about 88 mg of cholesterol (2).

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Egg allergy

When you or your child comes in contact with egg proteins, immune system cells (antibodies) recognize them and signal the immune system to release histamine and other chemicals that cause allergic signs and symptoms. Both egg yolks and egg whites contain proteins that can cause allergies, but allergy to egg whites is most common.

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Oct 31, 20181 (16-ounce) box gluten-free yellow cake mix, or 1 recipe Gluten Free Vanilla Cake Mix. 6 tablespoons (84 g) unsalted butter, at room temperature. 2 eggs (100 g, out of shell) at room temperature, beaten. 1 cup (6 ounces) MMs minis (or an equal amount, by weight, regular MMs)*

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Packing More Protein Into Breakfast with AllWhites Egg

Mar 03, 2014I have been experimenting with AllWhites egg whites to develop breakfast recipes that help pack more of a protein punch and today I have TWO egg white breakfast recipes to share with you. One is for those who struggle like me to eat eggs

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MYTH: Egg Yolks Are Bad For You

The Truth: Not only are eggs a fantastic source of lean protein and heart-healthy omega-3 fatty acids, but they contain some pretty important nutrients. One large egg has roughly 186 milligrams of cholesterol — all of which is found in the egg's yolk.

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Egg substitutes

For baking cookies, brownies, bars, etc., combine 1 Tbsp ground flax seeds with 3 Tbsp warm water and let sit for a few minutes to let thicken before stirring into the recipe. The flax seed must be freshly ground, or refrigerated; commercial ground flax loses the essential oils that make this work. 1 Tbsp flax seed is equivalent to one egg; simply multiply as needed.

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Carrot Cake Oatmeal Cookies {With a Step

To ensure the cookies stay soft and chewy, we'll underbake them ever so slightly.Just by a hair! Pull them out when the centers still feel a little underdone, and let the cookies cool for a full 10-15 minutes on the warm baking sheet. This allows the centers to finish

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What Eggs Do in Baking

The fat/protein/water content of whole eggs is: 12% fat; 13% protein; 73% water; 2% minerals and such. A whole large egg has about 80 calories. Eggs add structure in the form of protein. As eggs bake in a cake, the proteins denature and coagulate which, along with the starches in flour help form the overall structure of your baked goods.

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Ways to Use Up Leftover Egg Yolk

Jun 08, 2019Beat the egg yolk up and brush an unbaked pie crust with it to create a seal that will keep the crust from getting soggy. Whether you've got one leftover yolk or six, here's a list of recipes, grouped together by number of yolks used, so you can make something tasty and use them up at the same time.

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LC Peanut Butter Meringue Cookies

Beat egg whites on high speed till soft peaks form. Turn speed down and while beating slowly add sweetener. Add peanut butter and mix on low speed till combined. Place 2 Tbsp meringue on parchment- or silpat-covered baking sheet. Bake for 1 hour without opening oven door. Turn oven off and leave cookies

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Thick and Fluffy Egg White Oatmeal

Apr 24, 2019Egg whites are high in protein and low in calories. According to Healthline, 67% of the protein found in eggs is found in the egg whites. This doesn't make them better or worse than the egg yolk (the yolks have a lot of great nutrition too!), but if you want a high protein, low-calorie meal, egg whites are your friend.

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Egg Substitutes in Cooking and Baking

If a cookie recipe calls for one egg, using an egg substitute works better than if a recipe requires three or four eggs. Taste matters, too. Using bananas as an egg substitute may add a welcome hint of fruity sweetness to pancakes and cookies, but if you are making

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3 Ingredient Oatmeal Cookies

Jan 31, 2018The eggs here are a binder and provide a bit of lift—and also the only fat in the recipe. You could try replacing the yolks with some shortening, or coconut oil (melted and cooled), and the whites with aquafaba (the liquid from a can of chickpeas).

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Lemon Crinkle Cookies

Jun 26, 2014Yellow food coloring (optional) How to Make Lemon Crinkle Cookies. Whisk together flour, baking powder and salt. In a separate bowl, whip together butter, sugar and lemon zest until pale and fluffy. Mix in the egg and egg yolk, then add the lemon juice, lemon and vanilla extracts, and optional yellow food coloring. Mix until combined.

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Lenny Larry's

Top selling vegan plant-based protein cookies: chocolate chip, snickerdoodle, double chocolate. 10g Fiber, 16g Protein, No Eggs, No Dairy, No Soy, Non GMO Home; Shop dtrif; All The Complete Cookie The Complete Crunchy Cookies The Complete Cremes Keto Cookie The Muscle Brownie. Lenny Larry's

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Vegan Protein Cookies (Soy Free) The Complete Cookie

The Complete Cookie The cookie just got upgraded, BIG time! With up to 16g of plant-based proteins and 10g of fiber, our dairy-free, no egg, vegan and NGP Verified cookie will not only satisfy your tummy and sweet tooth but also your peace of mind.

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The Science of Baking Cookies

The liquid in eggs gives a cookie structure by bonding with the starch and protein in the flour, and their protein helps to make cookies chewy. Most cookie recipes call for large eggs. If you want to substitute a different size, note that the weight difference between each size is only about 1/4 ounce per egg.

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Single Serve Jumbo Chocolate Chip Cookie (Low Carb)

Sep 05, 2015Single Serve Jumbo Chocolate Chip Cookie (Low Carb) For those emergency episodes where you want a cookie, but you don't want to risk your cravings with a whole batch of cookies. A single serve and jumbo sized salted chocolate chip cookie will fix anything at anytime.

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How Much Protein Is in the Egg Yolk vs. the Egg White

Jan 08, 2019In 100 grams of egg yolk, there are almost 16 grams of protein, according to the USDA National Nutrient Database. In comparison, there are only about 11 grams of protein per 100 grams of egg white. Most eggs contain more egg white than egg yolk, though, which explains why, in one egg, there's more protein in the white than in the yolk.

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Are Egg Whites Healthier Than Egg Yolks?

Jun 07, 2018Chock-full of protein, eggs are a quick and easy way to get this essential nutrient anytime of the day. From omelets in the morning to quiche at night, you may be shying away from the yolks to save calories and cholesterol. The yolk may contain all the fat, but it

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3 Ingredient Peanut Butter Cookies

Jun 12, 20193 Ingredient Peanut Butter Cookies While the main ingredients for the three ingredient peanut butter cookies are simply peanut butter, sugar, and an egg, feel free to change it up. Add a teaspoon of vanilla, an additional egg (for a gooier cookie

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Lemon Crinkle Cookies

Jun 26, 2014Yellow food coloring (optional) How to Make Lemon Crinkle Cookies. Whisk together flour, baking powder and salt. In a separate bowl, whip together butter, sugar and lemon zest until pale and fluffy. Mix in the egg and egg yolk, then add the lemon juice, lemon and vanilla extracts, and optional yellow food coloring. Mix until combined.

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Cookie Science: How Do Eggs Affect My Cookies?

Dec 14, 2015Without the custard flavor of an egg yolk, the white-only cookies tasted more intensely vanilla, an asset I destroyed by attempting to enhance the chewiness provided by whites with the richness of a yolk. That adjustment made the cookie tender to the point of crumbliness, with a confusing flavor that was more bland than a whole-egg cookie and not as powerfully vanilla as the all-white

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The Chemistry of Baking Cookies

The gluten in the flour forms a polymer mesh that works with the albumin protein from the egg white and the emulsifier lecithin from the egg yolk to form the dough and support the bubbles. Heat breaks the sucrose into the simple sugars glucose and fructose, giving each cookie a shiny, light brown crust.

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Egg White Protein Powder

Naked Egg is a premium egg white protein powder using only non-gmo eggs sourced exclusively from US farms. All vital nutrients are retained in the purest form along with a complete amino acid profile. Naked Egg contains no additives such as sweeteners, flavors, or colors.

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How to Make Soft or Crispy Cookies

Egg: Recipes without egg will yield a flatter, crisper cookie with more spread. Eggs provide moisture for steam which leavens the cookie dough. The protein in egg provides body and structure to maintain that loft as well. Cookies without eggs will be flatter, thinner, and crisper than recipes than contain egg.

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MuscleEgg Liquid Egg Whites

MuscleEgg is the World's First Flavored Liquid Egg Whites! Pasteurized to be safe, filtered to be smooth, flavored to taste great! Amazing flavors, like Cake Batter, Chocolate, Pumpkin Spice, Peach Cobbler, Mocha, and more! Also available as powder egg whites too! DRINK it. COOK it.

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Orange Pecan Cookies Recipe

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, orange juice and zest. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in pecans. Shape dough into two 11-1/2-in. rolls; wrap in plastic. Refrigerate for 4 hours or overnight. Unwrap; cut into 1/4-in. slices.

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