Packaged egg whites!

So I was grocery shopping at Woolies the other day and saw a new product on the refrigerated dairy shelf - cartons of egg whites! This would of course be useful for people who have dietary restrictions on egg yolks (due to fats/cholesterol), but would also be a huge convenience for those of us who want to make angel food cake, meringue, macarons, and other delicious things that require only, and a lot of, egg whites, without having to make a heap of custard afterwards to use up the egg yolks (or wasting it all, in the case of those who can't think of anything to make with them). I have, in the past, read about packaged powdered egg whites that serve the same purpose (except that you wouldn't be able to make them into omelettes...right?), but unfortunately, these are not available in Australia; or at least I haven't been able to find such a product. 

I do have some concerns about this product though: for example, what is the consistency like? To be able to accurately measure teaspoonfuls of egg whites, as per the instructions, it would have to be quite runny, and not viscous like fresh egg whites. However, I'm a bit confused about the whole 'replacing 1 large egg' thing anyway. Replacing the VOLUME of the egg yolks with egg whites is not going to produce the same result as if egg yolks were used, especially in baking. My other concern is that it doesn't really tell you the size of egg from which the egg whites were extracted. Of course, this would not be a problem if you measure out your egg whites and yolks by weight; in fact, this product would be fab for these recipes, because you don't have to go through so many fresh eggs to make up the weight. However, most recipes specify small, large or x-large eggs, as opposed to weight.

Other factors which are considered quite important to some consumers include the conditions under which the eggs were laid - caged/cage-free/free range? Are they organic? Were the hens grain-fed? Do the farms meet RSPCA standards? None of these factors are actually specified on the carton. Thus, I'd probably stay away from this product if you have some sort of exacting standards for your eggs.

Personally, I prefer buying free range eggs, for happy hens = better tasting eggs, right? But if at any stage I have to make a large batch of something-or-rather using just egg whites, I might turn a blind eye and opt for this, just for the sake of convenience!