word.... Cheap, effective, dc is fond of egg protien, At IM he says he uses the egg pro often. Check out the prices of egg protien at trueprotien.com. Click on protien and scroll all the way down. They also have the nutritional info on powdered egg whites and powdered whole. Even when purchased at 50lb for discount, it is double Honeyvilles price. Powdered egg should be powdered egg. Get this, from the item description "Originally developed for use in the military, our whole egg powder, when blended with water, reconstitutes into a product similar to fresh whipped eggs. "

I go through a LOT of eggs. From the honeyville website, dig the last sentence ;)

"How egg products are made
Egg products are processed in sanitary facilities under rigorous inspection by the United States Department of Agriculture. The first step in making egg products is breaking the eggs and separating the yolks and whites from the unwanted shells. Eggs are processed by automated equipment that move the eggs from flats, wash and sanitize the shells, break the eggs and separate the whites and the yolks or keeps them together for whole egg products. The liquid egg products is filtered, mixed, and then chilled prior to additional processing. This liquid egg product (in a pasteurized format) is what you get when you re-hydrate your powdered egg product. Powdered Eggs provide all the natural goodness of an egg in a convenient, non-perishable package. From here the egg product is pasteurized. The law requires that all egg products distributed for consumption be pasteurized. This means they must be rapidly heated and held at a minimum required temperature for a specified time. This process destroys Salmonella and any other bacteria, but does not cook the egg or affect the color, flavor, or nutritional value. Dried egg products are powdered by spraying the liquid egg into a heated drying room. The powder is left in the drying room for a specified time to get the desired consistency.

Safety of Powdered Egg Products
Powdered Egg Whites, Powdered Egg Yolks and Powdered Whole Eggs can be used in baking or cooking. They are pasteurized but are best used in a cooked product, especially if serving high-risk persons like the elderly, young children, or individuals with immune system deficiencies. Users should be sure that the internal temperature of the cooked product reaches 160 degrees Fahrenheit. Egg products can be substituted in recipes typically made with raw eggs that won't be cooked (Caesar salad, Hollandaise sauce, eggnog, home made ice cream, key lime pie, and protein or supplement shakes)."