EGG WASH

Ingredients

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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
428 cal 16 g 36 g 23 g 989 mg 457 mg 458 mg

Portion

3 Cups

Yield

100


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