Egg white protein powder is brilliant if you’re looking to experiment cooking with protein powder. They’re very adaptable and can be used in a wide variety of dishes though this recipe they’ll be used to a venison and mushroom omelette.

Ingredients:

1 scoop egg white powder
chestnut mushrooms
2 venison sausages

Directions:

1. This is an omelette made with a scoop of egg white powder (36g) (brought back to life by mixing it with good old water).

2. Then cook it with a bunch of chestnut mushrooms and two venison sausages, all at the end acting as a bed to a poached ‘intelligent’ egg (an egg that left me wondering why its yolk, unlike the other ones in the carton, came out yellow instead of that whoa-orange).

Macros per Serving (out of 1):

56g protein
11g fat
5g carbs (2g fiber)

Anyways, tuned out really good. Thing with the powdered egg whites being ‘reconstituted’ though is that you have to mix the right amount of water so they don’t come out rubbery and not-so-pleasant.