Name: Egg White Wash
Ingredients: 2 1/4 c WATER; 5 EGGS SHELL

There is never a moment in ministry when you aren’t being ministered to. The Savior is not just working through you in the lives of others, but He is also working in you as He works through you. He is not just calling you to be an agent of His transforming grace; He is transforming you by the same grace. He is not just committed to the success of your ministry but also to the triumph of His grace in your own heart and life... You are never just a vehicle of His amazing grace. No, you are always also a recipient of that grace.

Paul David Tripp

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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