"As a breakfast cookbook author, so many of my recipes for baked goods, mug cakes, pancakes, waffles, crepes, and more all use egg whites. I much prefer liquid egg whites so I don't have to waste the yolks. It's also helpful that the containers are each 16 ounces so they stay fresh longer than supermarket 32-ounce products." — Lauren Harris-Pincus, RDN
"I love buying cartons of liquid egg whites for making my egg white pizzas and high-protein enchiladas. If you make a large egg white omelet and top it with tomato sauce and cheese, it tastes similar to pizza and is much more filling. You can also eat more than one without losing sight of your weight-loss and fitness goals." — Ilana Muhlstein, MS, RDN in Los Angeles
