| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 100 | Servings | ||
INGREDIENTS
| 2 1/4 | c | WATER |
| 5 | EGGS SHELL |
INSTRUCTIONS
1. 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. A00800. NOTE: 3. OMIT STEP 1. USE 5 EGG WHITES (5 OZ (2/3 CUP)) AND 2 1/4 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.
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