Egg wash
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | WATER |
| 5 | EGGS SHELL | |
| 1¾ | ounce | MILK; DRY NON-FAT L HEAT |
Directions
1. COMBINE EGGS, MILK, AND WATER; MIX WELL.
2. BRUSH OVER SHAPED DOUGH BEFORE OR AFTER PROOFING.
NOTE: 1. KEEP WASHES COOL UNTIL USED.
NOTE: 2. IN STEP 1, 2½ OZ (½ CUP PLUS 2 TBSP) CANNED DEHYDRATED EGG MIX COMBINED WITH ¾ CUP WARM WATER MAY BE USED FOR WHOLE EGGS.
SEE RECIPE NO. A0800.
Recipe Number: D05500
SERVING SIZE: 2 TBSP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .