I've been trying to source egg white powder here in Canada, and it seems to be hugely expensive compared to USA or UK. But am I right in thinking this is something I can't have shipped into Canada from elsewhere? Amazon certainly doesn't want to ship it.....

Have you had a look to see if it is available under a different name? I am pretty sure that it is egg albumin so it may be worth searching for that.

Have you looked in a WW2 shop?

I asked SWMBO as she uses it occasionally as an ingredient in royal icing. It's sold in Bulk Barn as "meringue powder" in the cake decorating section, but only in (quite small) prepackaged containers, not as a bulk ingredient, and with a small quantity of cornstarch added as an anti-clumping agent.

I saw meringue powder the other day and wondered what it was. It was sold loose at the indoor market.

I may be way off the mark, but eggs seem pretty popular here. you could try buying those and just separating the yolk?

MERINGUE POWDER

INGREDIENTS Sugar, malto dextrin, corn syrup solids, dried egg albumen, gum arabic, calcium lactate, modified corn starch, lactic acid, sodium aluminum sulphate, cream of tartar, citric acid, sodium carboxy-methyl cellulose, locust bean gum, xanthan gum, dextrose, artificial flavour, eye of bat.

http://www.bulkbarn.ca/en-ca/product...ue-powder.html

Now, you just leave bats out of this.

Yeah meringue powder is no good, it's full of other things. The purpose of the egg white powder is as the simplest protein supplement - not with various odd additives, or flavours, or sugar. Just protein. Having it in powdered form means you can make shakes with it - not something you can do with egg whites!

In the UK you could buy generic egg white powder in bulk quite reasonably, and I didn't think there would be much difference here, but there definitely is!

Does anyone know if it's something I would be able to import from UK or USA, or would that be a no go?

Why can't you make shakes with egg whites?

Actually, if you google "powdered egg whites canada" you'll come up with thousands of pages.

This is all getting a bit too eggsitential.

You've got to be yolking.

Not eggsactly.

Liquid egg white (fresh and frozen) is common in the catering industry, here's one supplier, there are many more: http://www.mfifoodcanada.ca/products...?pcID=5&plID=3