- Evoegg 2.0 is a flavoured egg white protein powder. Perfect for cooking and making shakes.
- The classic alternative to whey protein. Lactose and dairy-free.
- Good solubility – Easily mixes homogeneously with less foam production compared to other egg white proteins.
- Mild flavour from the raw material base without a sulphurous aftertaste – Delicious flavours comparable to whey.
- Protein from cage-free hens – A respectful and conscious choice of raw materials.
- Protein content equivalent to WPC (80%). Complete amino acid profile with naturally high L-Leucine content.
Evoegg 2.0 - Flavoured egg white protein by HSN
Evoegg 2.0 by SportSeries is a sweetened protein powder made from flavoured and sweetened egg white protein.
Egg white protein powder is made by dehydrating egg whites. This process removes water through methods like spray-drying. First, the whites are separated from the yolks, pasteurised to eliminate bacteria, and then dried into a fine powder. This powder retains the nutritional properties of egg whites, particularly its high protein content, which is concentrated by removing the naturally high water content of the egg whites. Simply mix Evoegg 2.0 with water or milk to prepare a delicious shake.
Evoegg 2.0 is one of HSN’s best-selling proteins, often used as the top alternative for those unable to consume other proteins due to intolerances. Evoegg 2.0 is the 'go-to' backup protein for all users.
The best alternative to classic whey. Discover Evoegg 2.0
Egg white albumin protein. How is it made?
Egg albumin is the main protein found in egg whites, accounting for approximately 60-70% of the egg’s total protein content. It is a high-quality biological protein, meaning it contains all the essential amino acids required by the body, making it ideal for muscle maintenance and gain. Nutritionally, it is known for its excellent digestibility and low fat and carbohydrate content, characteristics that make it a key option for athletes and those looking to control caloric intake without compromising protein supply. This is why egg whites are widely used for omelettes, pancakes, and shakes.
Egg white powder is produced through a process of egg white dehydration. This involves mechanically separating pasteurised egg whites and drying them by atomisation in a hot air stream to create a fine powder. This method preserves the nutritional properties of albumin and makes it easy to store. The raw material undergoes rigorous quality control checks before arriving at our facilities, where its quality is validated internally. Flavours are then developed to make it ready for mixing with water, milk, or other liquids.
Egg white powder has a neutral or slightly salty taste, depending on the production process. We tested many raw materials to select ours, as the amino acid profile of egg whites often gives unsweetened bases an intense natural taste. Our Evoegg 2.0 features incredible flavours, thanks to proprietary developments based on specific flavouring for this base, and the selection of a mild-tasting raw material treated gently and of high quality.
Why use it as an alternative to Evowhey Protein?
Evoegg 2.0 is a common choice as an alternative to whey protein due to its high nutritional quality and good digestibility, without dairy allergens. Like whey, albumin contains all the essential amino acids, making it a complete protein. However, albumin is more suitable for people with lactose intolerance or dairy allergies, as it is derived from eggs and contains no dairy. This is why individuals often turn to Evoegg 2.0 as their first alternative after discovering a lactose intolerance while using Evowhey Protein and prefer not to use lactase.
While whey protein remains the most widely consumed protein type globally, albumin has gained popularity as a versatile and reliable alternative, especially for those seeking to avoid dairy products. The choice between the two often depends on individual needs, dietary restrictions, and personal preferences.
Protein quality of Evoegg 2.0 – Is it a top protein?
Evoegg 2.0 stands out for its excellent protein quality, with a protein content of around 80% of the total powder content. This high concentration makes it an efficient and easy-to-integrate protein source for diets aimed at muscle development or maintaining balanced nutrition. Its high biological value (close to 100) indicates that the body can use it very efficiently for muscle gain and maintenance. Additionally, albumin is light and easy to digest compared to other proteins, making it a convenient and flexible option for those not accustomed to regularly consuming powdered protein products.
The amino acid profile of egg albumin is complete, meaning it contains all nine essential amino acids that the body cannot synthesise on its own, in adequate amounts. Notably, it is rich in BCAAs (branched-chain amino acids), including leucine, isoleucine, and valine, key amino acids for athletes and individuals experiencing high muscle wear.
The nutritional profile of egg albumin positions Evoegg 2.0 as one of the best protein powder sources in terms of quality and functionality, virtually on par with a Whey Protein Concentrate.
Flavours and shake texture – everything you need to know
The consistency of an egg white protein shake is very similar to that of a whey protein shake, so Evoegg 2.0 doesn’t represent a major contrast for users transitioning from Evowhey Protein. However, those switching from a plant-based protein may notice a difference, as these tend to have a higher thickening power, which egg albumin lacks.
Evoegg 2.0, like other egg white proteins, produces a significant amount of foam. This is relatively unavoidable as it is a physical characteristic of albumin. Its surfactant properties reduce the surface tension of the liquid, trapping air and forming stable bubbles. This foam dissipates simply by letting the shake rest for a few seconds after preparation. However, our R&D team has worked intensively to improve this aspect. Our egg white protein produces less foam than others on the market, and we are on track to release an enhancement that will nearly eliminate foam production. Testing has shown that future iterations of Evoegg 2.0 will produce virtually no foam.
Regarding flavour, Evoegg 2.0 doesn’t allow for as broad a range of flavours as Evowhey. However, we offer a catalogue of 5 flavours, including the classics: chocolate, strawberry, and vanilla, and some special options for the adventurous: Caribbean vanilla and white chocolate & lemon.
The available flavours of Evoegg 2.0 are not simply a combination of aromas with albumin; they are the result of meticulous development by our team, ensuring the perfect balance of quantities and the specific selection of the best flavourings for this raw material.
How to cook with Evoegg 2.0? Here are some ideas!
Evoegg 2.0 behaves like powdered egg whites, which in turn behave like regular egg whites once reconstituted with water.
The surfactant properties of the protein that cause foam in a shake also allow you to make meringue with Evoegg 2.0. Imagine trying a fit chocolate meringue! You’re just moments away from doing so.
Similarly, it’s the best protein for making recipes like cakes or pancakes with oat flour. You’ll benefit from the excellent nutritional content of egg albumin protein, alongside its physical properties that partially or fully replace eggs in the batter to bind it together.
Evoegg 2.0 is a favourite protein among people who love to cook.
What other protein options does HSN offer?
HSN offers an extensive protein catalogue to help you choose the best fit for your needs:
For cooking
For drinking
References
- Witard, O. C., Wardle, S. L., Macnaughton, L. S., Hodgson, A. B., & Tipton, K. D. (2016). Protein Considerations for Optimising Skeletal Muscle Mass in Healthy Young and Older Adults. Nutrients, 8(4).
- Jäger, R., Kerksick, C. M., Campbell, B. I., Cribb, P. J., Wells, S. D., Skwiat, T. M., … Antonio, J. (2017). International Society of Sports Nutrition Position Stand: Protein and exercise. Journal of the International Society of Sports Nutrition, 14(1), 20.
- Puglisi, M. J., & Fernandez, M. L. (2022). The Health Benefits of Egg Protein. Nutrients, 14(14), 2904.
- Abeyrathne, E. D., Lee, H. Y., & Ahn, D. U. (2013). Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents--a review. Poultry science, 92(12), 3292–3299.
