We’ve collected the basic information that you will need to store and use MuscleEgg below.
MuscleEgg is shipped to frozen state to retain its freshness. You may re-freeze it upon arrival. Once the seal on jug has been broken or opened, follow the storage instructions below.
If product is frozen, shelf life is 1 year. Once thawed, shelf life is 30-35 days even if unopened. Thawed product should be kept at 38˚ or lower.
The best way to thaw it is in the fridge. This can take a few days depending on the temperature of your fridge. To quick thaw, you can leave it out on the counter in 4 hour increments till it’s thawed. Every four hours shake it up and put it in the fridge for an hour. Repeat as necessary. The quickest method is to put it in the sink with cold water and let it thaw completely there. We don’t recommend leaving it out for more than 4-6 hours at a time. After it has thawed completely, make sure you don’t leave it out for more than an hour.
We recommend a serving size of 4 oz for women and 8 oz for men. The bigger question, is how many servings per day. The average person should consume approximately 1 gram of protein per pound of lean body weight per day. Some athletes and body builders will consume more than that, while elderly or non-active people might consume less. We recommend that you start with 1 half or 1 full serving per day and gradually increase it every few days so your body has time to adjust. For more information contact firstname.lastname@example.org.
Appearance of the product:
During pasteurization, the egg whites are heated, but not cooked. During this process, some parts of the egg whites may turn into a meringue similar to what you see on pies, so there may be some meringue floating in the container, this is normal. There may also be ice crystals if the product is not completely thawed, this is nothing to worry about. For best appearance we recommend thawing completely. Remember to shake the product each time you use it.
For more information, visit our FAQ page or watch the video below.