Liot Progrès Liquid Egg White

How Liot Progrès Liquid Egg White supports your objectives

🥚 102g of complete protein per 1L bottle — the highest-purity natural protein source available

Each 1-litre bottle delivers 102g of complete protein from pure egg white albumin — with essentially no caloric contribution from fat (0g) or carbohydrates (12.3g naturally occurring, no added sugar). The protein-to-calorie ratio is exceptional: 102g of protein at approximately 500 kcal per bottle — a ratio that rivals whey isolate while providing a whole-food, dairy-free protein source with a genuinely distinct amino acid profile.

💪 High biological value albumin — complete essential amino acid profile

Egg white protein (albumin) has a PDCAAS score of 1.0 — the maximum achievable score for protein quality — and a biological value of 88. It provides all nine essential amino acids in proportions closely aligned with human muscle protein requirements. The leucine content is sufficient to activate mTOR-driven muscle protein synthesis, while the moderate absorption rate (faster than casein, slower than whey hydrolysate) sustains plasma amino acid availability across a 3 to 4-hour window.

🚫 Zero fat — zero cholesterol — ideal for cutting and caloric precision

Standard whole egg provides approximately 5g of fat and 186mg of cholesterol per egg — the fat and cholesterol concentrated entirely in the yolk. Egg white contains none of either. For athletes in a caloric deficit, managing dietary cholesterol, or following a low-fat dietary protocol, liquid egg white provides all the protein of the complete egg at a fraction of the caloric cost.

⚡ Ready-to-use in seconds — no cracking, no separating, no waste

The primary practical value of Liot Progrès over whole eggs is the complete elimination of egg preparation waste and effort. A typical high-protein breakfast requiring 6 to 8 egg whites involves cracking 6 to 8 whole eggs, separating each white from the yolk over a bowl, disposing of the yolks and cleaning the surface. With Liot Progrès, the same 6 to 8 egg whites are measured directly from the bottle in 10 seconds — with zero shells, zero yolk disposal and zero surface cleaning.

🌿 Vegetarian and halal certified — EU eggs — produced in France

Liot Progrès is certified suitable for vegetarian and halal diets. The eggs come from hens originating within the European Union, produced and processed at LIOT's facility in Pleumartin, France under multiple food safety certifications.

🎯 Goal guide

🏋️ Mass gain: 200 to 300ml/day (20 to 30g protein) in omelettes, pancakes and egg white-based meals alongside other protein sources.

🔥 Weight loss / cutting: 200ml/day. 102 kcal, 20g protein, zero fat. One of the most protein-dense, calorie-efficient foods available during caloric restriction.

⚖️ Body recomposition: 150 to 200ml/day. High BV protein, zero fat, lactose-free — ideal for daily protein contribution without supplement dependency.

Serving suggestion

Shake the bottle well before use. Measure the desired quantity and pour into a non-stick pan or mixing bowl for your recipe. Do not consume raw — liquid egg white must be cooked before consumption. Liot Progrès is designed for cooking in a non-stick pan or integration into cooked recipes (omelettes, scrambled egg whites, pancakes, protein bakes, meringues).

Storage: store at room temperature before opening. After opening, refrigerate immediately and consume within 48 hours. Shake well before each use.

Volume equivalents:

• 30ml = approximately 1 egg white
• 1 bottle (1000ml) = approximately 32 egg whites

Best times to enjoy it

🌅 Breakfast — the primary use case

200ml (approximately 6 to 7 egg whites) in a non-stick pan in 3 minutes — scrambled, as an omelette, or as a base for protein pancakes. A breakfast built on liquid egg whites provides a high-satiety, slow-moderate release protein foundation for the morning with zero fat contribution, making it one of the most complete breakfast protein choices available.

🏋️ Post-workout meal

A post-workout egg white omelette with vegetables provides complete protein for muscle protein synthesis alongside micronutrients — a whole-food alternative to a protein shake for athletes who prefer solid food post-training. 200ml of Liot Progrès provides 20g of albumin protein in a meal that takes under 5 minutes to prepare.

🍳 In protein baking recipes

Liquid egg white is the ideal binding and leavening agent in protein bakes: pancakes, muffins, protein cakes and meringues. The liquid format eliminates the cracking and separation step that makes egg-white-heavy recipes time-consuming.

🌙 Evening protein meal

For athletes who want a whole-food protein source before sleep that is lighter and lower-fat than casein supplements, a scrambled egg white preparation at 200ml (20g protein, ~100 kcal, 0g fat) is the most protein-efficient savoury evening snack available.

Practical measurement guide

Full ingredient list

100% liquid pasteurised egg white.

One ingredient. No additives. No preservatives. No thickeners. No colourants.

Key characteristics

Allergens

Contains: egg. Egg is one of the 14 EU regulated major allergens. Not suitable for individuals with an egg allergy. Always refer to the current product label for the most up-to-date allergen information.

Product characteristics:

• 100% pasteurised liquid egg white
• No additives, no preservatives
• Zero fat, zero cholesterol
• Lactose-free (no dairy)
• Vegetarian certified
• Halal certified
• Produced in France — EU eggs
• Must be cooked before consumption — not for raw use
• After opening: refrigerate and consume within 48 hours

Nutritional values per 100ml — source-confirmed

Protein quality indicators

Volume equivalents

Q1 — Why should liquid egg white not be consumed raw?

Raw egg white contains two concerns that pasteurisation does not fully resolve for raw consumption. First, despite pasteurisation, there remains a residual microbiological risk below the level relevant for cooked consumption but potentially relevant for raw. Second, raw egg white contains avidin — a glycoprotein that binds biotin (vitamin B7) with very high affinity, preventing its intestinal absorption. Regular consumption of large quantities of raw egg white can cause biotin deficiency over time. Pasteurisation deactivates avidin, but cooking further eliminates any residual risk. The product is designed and certified for cooked use. It is not a raw drinking product.

Q2 — How does egg white protein compare to whey protein?

Both are high-biological-value complete proteins from animal sources with PDCAAS scores of 1.0. The key differences are absorption rate and origin. Whey protein is the fastest-absorbing protein available (peak plasma amino acids within 60 minutes). Egg white albumin absorbs at a moderate rate (3 to 4-hour plasma amino acid availability) — slower than whey, faster than casein. Egg white is naturally lactose-free, making it appropriate for athletes with dairy sensitivity. It is also a whole food rather than a processed concentrate or isolate, with no added ingredients. For athletes who want complete dairy-free protein from a whole food source rather than a supplement, liquid egg white is the purest and most complete option available.

Q3 — How long can the bottle be kept after opening?

After opening, Liot Progrès must be refrigerated immediately and consumed within 48 hours. This short post-opening window is a function of the product's absence of preservatives — the pasteurised liquid egg white is microbiologically stable unopened, but once the seal is broken, standard food safety protocols apply. For athletes who do not cook large quantities daily, it is worth planning usage to ensure the full bottle is consumed within 48 hours of opening. The 1L format (approximately 32 egg whites) is typically appropriate for 2 to 3 days of high-protein cooking — plan opening accordingly.

Q4 — Is Liot Progrès suitable for baking and pastry applications?

Yes — the product was originally developed for professional baking applications (mousses au chocolat, meringues, macarons) before being positioned for the sports nutrition market. The pasteurised liquid egg white behaves identically to freshly separated egg whites in cooking and baking applications — it whips to stiff peaks for meringues, binds pancake batters, and sets in omelettes with the same texture as fresh egg white. The only practical difference from fresh egg white is that the liquid format allows precise volume measurement, eliminating the variability of individual egg sizes.

Q5 — Is the salt content in the nutrition table from added salt?

No. The 0.4g of salt per 100ml in the Liot Progrès nutrition table represents naturally occurring sodium present in egg white — no salt is added to the product. The declaration uses the standard EU food labelling conversion (sodium × 2.5 = salt equivalent) applied to the natural sodium content of egg white. This is standard labelling practice, not an indication of added sodium.

🥞 Recipe 1 — High-protein egg white pancakes

Time: 10 minutes

Ingredients (2 portions / ~6 pancakes):

• 200ml Liot Progrès liquid egg white (~6-7 egg whites)
• 100g Life Pro Instant Oats — Vanilla or Unflavored
• 1 whole egg (optional — adds richness and binding)
• 1 tsp baking powder
• 100ml oat milk

Instructions:

1. Combine all ingredients in a bowl. Whisk until a smooth, thick batter forms.
2. Heat a non-stick pan over medium heat. Add a small amount of coconut oil.
3. Pour approximately 2 tablespoons of batter per pancake. Cook for 2 minutes until bubbles form on the surface.
4. Flip and cook for 90 seconds more.
5. Stack and top with Life Pro Peanut Butter Smooth or IronMaxx Protein Crème.

Approximate macros per portion: ~290 kcal | 32g carbs | 5g fat | 28g protein | 6g fibre

🍳 Recipe 2 — Egg white omelette with vegetables (the classic post-workout)

Time: 5 minutes

Ingredients (1 serving):

• 200ml Liot Progrès liquid egg white
• 50g cherry tomatoes, halved
• 30g baby spinach
• 30g low-fat feta (optional)
• Salt, pepper and dried herbs to taste

Instructions:

1. Pour liquid egg white into a cold non-stick pan. Heat over medium-low heat.
2. When the edges begin to set (approximately 90 seconds), add tomatoes, spinach and feta to one half.
3. Fold the omelette in half and cook for a further 60 seconds until fully set.
4. Season and serve immediately.
5. This 5-minute preparation provides 20g of complete albumin protein at 100 kcal from the egg white alone — the fastest high-protein whole-food meal available.

Approximate macros (without feta): ~110 kcal | 3g carbs | 0g fat | 21g protein

🍰 Recipe 3 — Egg white meringues (the original LIOT application)

Time: 10 minutes + 90 minutes baking

Ingredients (makes ~20 small meringues):

• 150ml Liot Progrès liquid egg white (~5 egg whites)
• 100g caster sugar or erythritol (for sugar-free version)
• 1 tsp vanilla extract
• A pinch of cream of tartar (optional — stabilises the foam)

Instructions:

1. Pour liquid egg white into a clean, grease-free bowl. Add cream of tartar.
2. Whisk with an electric mixer until soft peaks form (approximately 3 minutes).
3. Add sugar gradually, continuing to whisk until stiff, glossy peaks form (approximately 5 more minutes).
4. Add vanilla extract and fold gently.
5. Pipe or spoon onto a lined baking tray in small rounds.
6. Bake at 90°C for 90 minutes. Turn off the oven and leave to cool inside for a further 30 minutes.
7. The result is a perfectly dry, crisp meringue — demonstrating that Liot Progrès liquid egg white performs identically to freshly separated egg white in professional pastry applications.

Approximate macros per meringue (with sugar): ~25 kcal | 6g carbs | 0g fat | 0.8g protein