One whole, large egg is 72 KCAL, 5g fat, 1.5g saturated fat, 211mg cholesterol, 62mg sodium, .6g carbohydrate and 6.2g protein. Compare those stats with two egg whites (the equivalent) for 28 KCAL, comparable in sodium, carbohydrate and protein but minus the cholesterol and fat. 

As I said in my recent cooking tip, dehydrated, pasteurized egg whites are a staple in my pantry. I prefer them over the liquid, pasteurized variety, although I have used both, the latter in omelets and the former in veggie burgers or meatloaf. The Deb-El product is great as is Bob’s Red Mill for my purposes. But if you bake you need to know what Betsy Kline discovered and published in her 1999 Post-Gazette article - No yolk: Pasteurized Egg Whites Are a Baker's Boon.

“The pour-able egg whites are the simplest to use - no messy cracked shells or tricky separating whites from yolks. AllWhites, one of many egg products produced by Papetti Foods of Elizabeth, N.J., is 100 percent egg whites that have been heat pasteurized and packaged. The powdered Just Whites, a product of Deb-El Foods Corp., headquartered across the street from Papetti but not connected with it, are the result of a food technology that goes back 75 years, said Daniel Gibber, Deb-El vice president of marketing. Liquid egg whites are sprayed into a huge dryer, the resulting powder collected and then heat pasteurized. It has been on the market in limited distribution for about five years, he says.”

“Just Whites require a bit of work before you use them. They must be measured then stirred with warm water until dissolved. The instructions say about two minutes of gentle stirring and that's what it takes. Emphasize the gentle.” Overdo it with the whisk and end up with too much froth. Here’s how fresh, powdered and liquid egg whites performed in Kline’s three test recipes:
• “Duquesne Club Macaroon, a dense and intensely sweet treat made of egg whites, powdered and granulated sugars, and huge amounts of almond paste. Both the Just Whites and AllWhites produced a flavorful cookie, barely distinguishable taste-wise from the original. The AllWhites version was virtually identical in appearance and texture. The Just Whites macaroon actually was a tad chewier, but with a more pleasing, crackled appearance with a nice glossy shine. Tester's note: Next time we make this cookie, we're going with the powdered whites.
• Chocolate Chip Meringues, a fave because it is low-fat and easy. Unlike many meringue cookies which sit for hours drying in the oven, this one is in and out in 45 minutes. Easy as whipping eggs? Not exactly! The control recipe of fresh eggs went together in a snap. A pinch of salt, cream of tartar and sugar join the egg whites in a mixing bowl and produce a meringue in no time. Add the cocoa powder and chocolate chips and you're on your way. The Just Whites frothed to a glossy meringue in no time and produced a cookie identical to the control. The AllWhites refused to fluff. In fact, the longer we beat the egg whites in a heavy stand mixer the flatter they became. What happened? We called Spiros Gavras, director of marketing for retail products for Papetti Foods. He admitted the company goofed when it introduced the product in 1997. Recipe testing showed that the 100 percent egg white didn't whip - a result of the pasteurization process. ‘It was a learning experience,’ said Gavras. After apologizing and offering refunds to consumers, the company is altering the package. Tester's note: Powdered whites win the day again in this recipe, though the stirring to dissolve is tedious.
• Lemon Meringue Pie a recipe where using separated whole eggs makes sense since the filling calls for the yolks. The Just Whites powder, once dissolved in water in the proper measurements, produced a fluffy meringue that browned a bit darker, with deeper contrasts of white and brown. Not bad at all. As we expected after the meringue cookie failure - but before we knew the reason why, once again the AllWhites refused to cooperate, and only succeeded in splattering everything on the kitchen counter with sticky droplets. Tester's note: For lemon meringue pie, unless health is a primary concern, stick with the fresh eggs. You're going to need the yolks for the filling anyway.”