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Add the remaining eggs.
Repeat with the remaining eggs.
Repeat the poaching process with the remaining eggs.
Repeat with the remaining eggs for the second omelet.
Whisk to a paste, then add the remaining eggs.
Beat one of the remaining eggs and brush any exposed pastry dough with this egg wash.
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Add the melted butter to the remaining egg mixture.
Brush pastry twice with the remaining egg-yolk mixture.
Beat the remaining egg with 1/4 cup water.
6. Beat the remaining egg with the remaining 1/8 teaspoon of sugar.
Beat the remaining egg and lightly brush over the top of the bread.
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