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Egg Wash
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 017 00
EGG WASH
Yield 100
Portion 3 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
428 cal
16 g
36 g
23 g
989 mg
457 mg
458 mg
Ingredient
Weight
Measure
Issue
EGGS,WHOLE,FROZEN
8 oz
3/4 cup 3 tbsp
MILK,NONFAT,DRY
7/8 oz
1/4 cup 2-1/3 tbsp
WATER
1 lbs
2 cup
Method
1 Combine eggs, milk, and water; mix well. CCP: Refrigerate at 41 F. or lower until ready to use.
2 Brush over shaped dough before or after proofing.
Notes
1 In Step 1, 2-1/2 ounces canned dehydrated egg mix combined with 3/4 cup warm water may be used for whole eggs.



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Egg Wash

Yield: 100 Portion: 3 Cups
Calories: 428 cal
Carbohydrates: 16 g
Protein: 36 g
Fat: 23 g
Cholesterol: 989 mg
Sodium: 457 mg
Calcium: 458 mg

Ingredient Weight Measure Issue
EGGS,WHOLE,FROZEN 8 oz 3/4 cup 3 tbsp
MILK,NONFAT,DRY 7/8 oz 1/4 cup 2-1/3 tbsp
WATER 1 lbs 2 cup

Method:
1 Combine eggs, milk, and water; mix well. CCP: Refrigerate at 41 F. or lower until ready to use.
2 Brush over shaped dough before or after proofing.
Notes
1 In Step 1, 2-1/2 ounces canned dehydrated egg mix combined with 3/4 cup warm water may be used for whole eggs.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/breads_and_sweet_doughs/egg_wash.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence