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

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DESSERTS (PASTRY AND PIES) No.I 004 01
EGG AND WATER WASH
Yield 100
Portion 1-1/2 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
120 cal
1g
10 g
8g
350 mg
113 mg
51 mg
Ingredient
Weight
Measure
Issue
EGGS,WHOLE,FROZEN
7-5/8 oz
3/4 cup 2-1/3 tbsp
WATER
1 lbs
2 cup
Method
1 Combine eggs with water. Whip until well blended.
2 Brush on pies. Allow to dry before baking. CCP: Refrigerate at 41 F. or lower until ready for use.
Notes
1 Use on 2-crust pies (berry and mincemeat), bake 40 to 50 minutes. To prevent dark spots, allow wash to dry on crust before baking.
This wash is used for berry and mincemeat pies. It SHOULD NOT be used for pies that are baked 30 to 35 minutes as the crusts will be
too pale.



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Copyright © 1995-2019 ITA all rights reserved.
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Egg and Water Wash

Yield: 100 Portion: 1-1/2 Cups
Calories: 120 cal
Carbohydrates: 1g
Protein: 10 g
Fat: 8g
Cholesterol: 350 mg
Sodium: 113 mg
Calcium: 51 mg

Ingredient Weight Measure Issue
EGGS,WHOLE,FROZEN 7-5/8 oz 3/4 cup 2-1/3 tbsp
WATER 1 lbs 2 cup

Method:
1 Combine eggs with water. Whip until well blended.
2 Brush on pies. Allow to dry before baking. CCP: Refrigerate at 41 F. or lower until ready for use.
Notes
1 Use on 2-crust pies (berry and mincemeat), bake 40 to 50 minutes. To prevent dark spots, allow wash to dry on crust before baking.
This wash is used for berry and mincemeat pies. It SHOULD NOT be used for pies that are baked 30 to 35 minutes as the crusts will be
too pale.

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_water_wash.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence