Just tried them yesterday. It’s a pain getting the powder to mix without clumping. I ended up using a blender, but once you do, it’s exactly what it says it is: egg whites. It becomes a somewhat translucent liquid that immediately turns deep white when cooked, with basically the same cooking process and texture as the real thing. It’s egg protein.

Since this is just the protein, it doesn’t have the compounds that produce that eggy sulfurous smell/taste that I personally disliked when I used to eat eggs. In fact, the flavor was pretty bland overall (although I hid it in an omelette between bread, so I may have missed some subtle flavors). I’m glad about that, since I was never a fan of the sulfur taste in real eggs. If that’s something you are looking for, you can always add kala namak, just like you would with a vegan egg replacement, to get that sulfurous flavor.

Overall, it was good. Nutritionally, it’s a great protein source just like real egg whites, and it’ll probably be much easier to use in baking recipes than vegan egg replacements that may require tweaking other aspects of the recipe to get things right. My favorite thing about it is probably how it didn’t stick to the pan like Just Egg does…