Egg protein differs quite strongly between each brand (and at times, even each batch) as far as absorption rates are concerned. It depends largely upon how much heat and pH to which the protein was exposed during the extraction process, and for what amount of time. It also depends upon whether or not any yolk was incorporated into the powder. Egg albumin has to be denatured to some extent in order to achieve maximum bioavailability. Raw egg whites have very poor bioavailability in comparison to cooked eggs. For a PWO drink, go with a whey hydrolysate, and some high-gly carbs to facilitate an insulin response. You egg protein will probably work well as an anytime-powder.
