Sorry, I should have made that clear in my previous post. I actually use a liquid egg white that is similar to a powdered egg white. I'm sure you probably know the reasons why triguy, but I will go ahead and explain for those who might be reading this post.
Eating egg whites alone can be a bad thing. This is not due to the fact of salmonella poisoning, which is actually a very low risk in raw eggs, but it's because of high concentrations of avidin whithin egg whites.
Avidin is a glycoprotein in egg whites that binds and sequesters an enzyme called biotin. Biotin is an essential coenzyme whose main role is to assist in the metabolism of carbohydrates in the body. It is also essential for the function of red blood cells and hemoglobin synthesis.
The binding of avidin to biotin prevents absorption of biotin in the gastrointestinal tract. The regular consumption of raw egg whites may reduce biotin absorption enough to induce a deficiency. Cooking deactivates avidin, making biotin available for absorption. However, there have been studies that show that some avidin is still active even after cooking.
It has been shown that regular cunsumption off egg whites may lead to gallbladder problems. Biotin deficiency can cause fatigue, depression, insomnia, immune problems, hair loss, and muscle pain.
Eating whole eggs is thought to prevent the excess of avidin in the body due to the presence of biotin in the egg yolk that "balances" it out. Biotin is what protects the egg yolk from infection. This is why salmonella is only carried in the whites, and not the yolks.
If you suspect you have a biotin deficiency, all you need to do is stop eating those egg yolks, and take a biotin supplement for a week or two to return your body's supply of biotin.