Egg wash

Yield: 100 Servings

Measure Ingredient
2 cups WATER
5 EGGS SHELL
1¾ ounce MILK; DRY NON-FAT L HEAT

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, .

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