Recipe - Egg White Wash

2 One fourth cup 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 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. A00800.

NOTE: 3. OMIT STEP 1. USE 5 EGG WHITES (5 OZ (2/3 CUP)) AND 2 One fourth 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.