From my past experience, I just used whatever our supplier sent us. I've never done a comparison, but I've never had a problem with the various brands used over the years. The only time I used them was in a high-production environment, but when I was working in a regular, medium volume kitchen I always preferred fresh. Besides, I never had trouble using the yolks. And if I ended up with extra whites, I froze them and the kitchen would use them for consomme.
I like "angel whites" I think they are Pappetti brand. They are stablized with gaur gum and they tend to hold better than citric egg whites when making sponge cakes and such. For some things they work the same as fresh and for some maybe even a bit better.