Recipe - Egg Wash

2 cup WATER
5 EGGS SHELL
1 Three fourths ounce MILK; DRY NONFAT 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, 2 One half OZ (One half CUP PLUS 2 TBSP) CANNED DEHYDRATED
EGG MIX COMBINED WITH Three fourths 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, http://www.erols.com/hosey.