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Recipe: Egg White Wash

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Yield: 100 Servings

2 1/4 c WATER

5 EGGS SHELL

1. BRUSH OVER SHAPED DOUGH BEFORE OR AFTER PROOFING.

NOTE: 1. KEEP WASHES COOL UNTIL USED.

NOTE: 2. IN STEP 1, 2 1/2 OZ (1/2 CUP PLUS 2 TBSP) CANNED DEHYDRATED EGG MIX COMBINED WITH 3/4 CUP WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO. A00800.

NOTE: 3. OMIT STEP 1. USE 5 EGG WHITES (5 OZ (2/3 CUP)) AND 2 1/4 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, http://www.erols.com/hosey.

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