I googled my question but I'm not getting the answer I'm looking for.  Must be the way I phrased my question.  But here's my question:  i love the egg wash effect on breads but I find I'm wasting too many eggs.  I know I can freeze egg white but for how long?

Also, can I store the egg wash I used tonite in the fridge for use again tomorrow or the next day?  Is it safe to use egg wash twice, bacteria-wise?

And how long can egg whites be stored in the freezer?  I know we can't freeze egg yolk.

Anyone with advice?

Many thanks.

I have been getting bubbles on the surface of my challah breads. Is this due to my beating the egg wash and incorporating too much air? I had this brought to my attention today and not sure if you can see the bubbles on my Blog here under Baking Day. I hadn't even realized it until someone asked what is causing them.

Eli

Hi,

 This is my first post, and hope you can help.  My mother's buttery egg bread recipe has disappeared, and I need it for next week.  It consists of flour, eggs, milk, yeast, and salt.  Makes a batter like dough, which rises in the fridge, with one punch down, then left overnight.  It's dropped, soft and spongy, into loaf pans coated with melted butter, resulting in a crunchy crust.  So, I know the outline, just need to recoup the details and proportions.

 Sound familiar?  The troops are hungry!

 Thanks, Paul,

I know eggs are not that expensive and I just love using egg wash on my baked breads for its color, shine, crust, etc. But sometimes, I just happen to use very little and end up cooking scrambled eggs. I recently read in another website that you could freeze unused eggs after using it for egg wash. Someone also suggested putting these unused eggs on an ice cube tray. Would this be safe? What's the best container for storing frozen eggs? How do you properly thaw frozen eggs? And do you have to use them at once if thawed?