I was shaping some dough when I thought I'd kicked the corner of my baking table and felt a sharp pain. Turns out, my scoring lame was on the floor, and it had just sliced into the outer part of my foot about a third of an inch deep and an inch long. As Anthony Bourdain would put it, most of the pain came from the knowledge that I'm an idiot (for not storing it securely).
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?