Egg white wash
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | WATER |
| 5 | EGGS SHELL | |
Directions
1. 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. A00800.
NOTE: 3. OMIT STEP 1. USE 5 EGG WHITES (5 OZ (⅔ CUP)) AND 2 ¼ CUPS WATER; BEAT EGG WHITES AND WATER TOGETHER. FOLLOW STEP 2.
Recipe Number: D05501
SERVING SIZE: 2 TBSP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .