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Egg and Milk Wash
Source: U.S. Department of Defence

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DESSERTS (PASTRY AND PIES) No.I 004 00
EGG AND MILK WASH
Yield 100
Portion 1-1/2 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
91 cal
3g
8g
5g
215 mg
96 mg
91 mg
Ingredient
Weight
Measure
Issue
MILK,NONFAT,DRY
1/2 oz
3 tbsp
WATER
12-1/2 oz
1-1/2 cup
EGGS,WHOLE,FROZEN
4-2/3 oz
1/2 cup 2/3 tbsp
Method
1 Combine milk and water; mix until thoroughly blended.
2 Add eggs; whip until well blended.
3 Brush on pies. Allow to dry before baking. CCP: Refrigerate at 41 F. or lower until ready for use.
Notes
1 This wash will cover 13 to 15 2-crust pies that are baked 30 to 35 minutes, primarily fruit pies (apple, blueberry, cherry, peach,
pineapple). It SHOULD NOT be used for pies requiring longer baking time as the crust will brown excessively.



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Egg and Milk Wash

Yield: 100 Portion: 1-1/2 Cups
Calories: 91 cal
Carbohydrates: 3g
Protein: 8g
Fat: 5g
Cholesterol: 215 mg
Sodium: 96 mg
Calcium: 91 mg

Ingredient Weight Measure Issue
MILK,NONFAT,DRY 1/2 oz 3 tbsp
WATER 12-1/2 oz 1-1/2 cup
EGGS,WHOLE,FROZEN 4-2/3 oz 1/2 cup 2/3 tbsp

Method:
1 Combine milk and water; mix until thoroughly blended.
2 Add eggs; whip until well blended.
3 Brush on pies. Allow to dry before baking. CCP: Refrigerate at 41 F. or lower until ready for use.
Notes
1 This wash will cover 13 to 15 2-crust pies that are baked 30 to 35 minutes, primarily fruit pies (apple, blueberry, cherry, peach,
pineapple). It SHOULD NOT be used for pies requiring longer baking time as the crust will brown excessively.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/pastry_and_pies/egg_and_milk_wash.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence