Egg proteins were a monopoly in the '80s and late '90s. Then whey proteins appeared and the market changed significantly. However, there are people who don't tolerate dairy well or want to try something different.

Unfortunately, this one reminded me of a huge problem I had 25 years ago when I first tried an egg protein supplement: really poor solubility. This issue had been resolved later on, but this specific product is literally like a time machine.

The taste is very good with water, a bit salty, but it's a classic characteristic of egg proteins. Unfortunately, though, I have to mix it with a regular blender every time. It doesn't work with a simple frother, and forget about using a shaker.

If you have the patience to blend it in a large blender and don't mind the foam, it's a good solution for pure protein with high bioavailability. Otherwise, choose something else.