Help to denature egg white and keep them liquid

  1. Help to denature egg white and keep them liquid


    So u can buy those egg white beaters in the cartons from the store. Cheap protein source, 100g per 32oz carton. Its even been pasteurized. The problem is its still basically a "raw" egg, hence the bioavailibility is half of what it could be if cooked. Drinking protein is easier and more convenient than eating it (im drinking this while at work) so what would be the best way to denature the protein and get the benefit of cooked eggs and the convenience of raw eggs? Anyone got any ideas?

    My only idea so far (and i still havnt tried this) is to add water and heat it till it boils, then cool it. Not even sure if it would solidify first or not. Any help GREATLY appreciated. Reps to all


  2. I don't believe it's possible. By denaturing the protein ur changing its structure, an in the case off an egg white,'causing it to harden.

  3. They are pasteurized, the cooking process to eliminate the protein inhibitors is a done deal already.

    Tip your head back and chug!
    •   
       


  4. from what i read, the temp isnt high enough to help

  5. I agree with moving weight, whats wrong just using a whey protein while at work as opposed to liquid eggs?

  6. Quote Originally Posted by SweetLou321 View Post
    I agree with moving weight, whats wrong just using a whey protein while at work as opposed to liquid eggs?
    just tryin to mix up my protein sources a little bit. i never eat eggs and its supposed to be a good protein source, so i thought id try

  7. Ah i see, why not just use eggs at home and meats/whey at work?

  8. Quote Originally Posted by BigTyler View Post
    They are pasteurized, the cooking process to eliminate the protein inhibitors is a done deal already.

    Tip your head back and chug!
    Correct.
  

  
 

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