| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 2 |
c |
WATER |
| 5 |
|
EGGS SHELL |
| 1 3/4 |
oz |
MILK; DRY NON-FAT L HEAT |
INSTRUCTIONS
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 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. 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.
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