Before baking, bread and pastries are given a shiny, golden-brown finish with the help of an egg wash, which is a mixture of eggs and water.
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What Is An Egg Wash?
Many baking recipes call for brushing the baked good with egg wash before placing it in the oven. This will give the finished product a golden brown color and a light sheen.
The final flavor of the baked good is unaffected by this because it is only done for aesthetic reasons. The final product looks more polished and enticing thanks to egg washes.
Egg Wash Ingredients
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Here are the different ingredients you can use to make a wash for pie:
Milk: You can use nonfat milk, but I don’t advise it. You can also use whole milk, cream, half-and-half, and nonfat milk.
Water: If you don’t want to use milk, this is a choice.
Egg: Egg whites, yolks, or the entire egg may be used. Even egg beaters will work!
How To Use Egg Wash？
These general guidelines for using egg wash are provided.
- Egg wash should be brushed on thinly with a light touch. The sheen of your pastry may become uneven or you may end up with burnt patches.
- When handling incredibly delicate pastries, like laminated dough, a pastry brush with natural bristles is recommended.
- Apply the egg wash once more about 10 minutes before the dough is finished baking for an even deeper brown color.
- Add a pinch of salt to the egg whites and whisk to help break up the protein if they won’t loosen enough to brush.
Different Types Of Egg Wash
Your final bake will differ depending on how your egg wash is made. Additionally, there are a few alternatives to think about before taking the plunge. “The more fat in the egg wash, the darker the color and less shine,” says Emmett. “Egg wash becomes shinier and lighter in color as fat content decreases.”
Add the egg yolk to the mixture if you’re making an egg wash to brighten a dough’s color and shine while it bakes. Egg whites alone will work if you’re just using an egg wash to bind or seal edges, like when making homemade Pop-Tarts or hand pies, and you don’t care too much about the final color.
| Egg wash | Color | Shine | When to use |
| Whole egg + milk | Good browning | Good shine | Pies, pastries |
| Whole egg + water | Light browning | Light shine | Puff pastry, dinner rolls, bread |
| Egg yolk + cream | Heavy browning | Light shine | Egg bread such as challah |
| Egg whites | Very light browning | Heavy shine | Sealing pastry edges |
| Egg whites + milk | Light browning | Light shine | Sprinkling raw sugar on pie dough |
How To Store
Egg washes can be kept in the refrigerator for three days if you don’t use them all for your baking. The following morning, I frequently simply add it to my scrambled eggs. However, if you plan to bake again in a few days, you’ll already have it prepared.
Tips For Applying Egg Wash
- In particular, if you are using only an egg without any other ingredients, make sure to whisk your egg very thoroughly. It can be applied unevenly if the ingredients aren’t thoroughly whisked together.
- Applying an excessive amount of egg wash can cause your pastry to have an uneven shine or even burnt patches.
- When applying it, take your time. You risk creating a mess and getting egg wash all over the place if you move too quickly. Take your time to evenly brush the egg wash on all the desired areas after using a light hand when applying it. Avoid spilling egg wash in places where you don’t want it.
- Do you want your brown to be more golden? Apply two coats of egg wash if you’d like. Two, one at the start of the baking time and the other about ten minutes before the baked good is expected to be done.
