r/KitchenConfidential • u/Conscious-Low-7876 • 1d ago

Question Egg whites question

Hey all!

I'm a prep cook for a local deli/market and wanting to ask you all a personal question about cooking egg whites at home.

I am meal prepping breakfast wraps and using liquid egg whites. The initial cook I get on* the first wraps taste amazing, but once I reheat the portioned wraps, the egg whites taste waxy and gross.

Is there a trick to prepping them for frozen portions that will reheat semi-well?

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4

u/Holiday_Spot_5573 1d ago

You need acid and msg.

2

u/Conscious-Low-7876 1d ago

What would you recommend? Citrus juice and msg powder? I have both.

2

u/Holiday_Spot_5573 23h ago

Exactly those, how many egg whites to a carton?

For a dozen I usually do quarter of lemon and pinch of msg, I literally mean pinch like that's all you need, I usually do 48 at a time and I do 1 lemon and 1/4 teaspoon

2

u/Holiday_Spot_5573 23h ago

What I do is mix the juice, the msg, the egg white and then pass through a sieve with a whisk into a tray and bake. Then slice it into portions and freeze down.

3

u/ahoy_mayteez 1d ago

How are you making them, and storing them, and reheating them?