Have you ever wondered how some breads and baked goods get that gorgeous sheen? It's a simple mixture of egg and liquid called an egg wash. Aside from adding a nice glimmer, they are workhorses in the pastry world, and can be used to seal edges, add shine, add a crisper crust, or enhance the golden color of baked goods.
What is an egg wash?
"It's essentially a filter for your baked goods," says food historian and baker KC Hysmith. "It's a really simple thing that most bakers should learn to enhance their baked goods. In baking, many recipes call for an egg wash to be brushed on the baked goods before it goes into the oven. The purpose of this is to give the final product a golden brown color that is slightly shiny. Egg washes can make the final product look more professional, a bit crispier, or act as a binder."
Aside from the obvious benefit of egg washes making baked goods appear shiny and glazed, they can also serve as an adhesive. "Historically, egg whites were used as an adhesive, added to recipes to bind ingredients together," Hysmith says. "This is the same idea. This means using an egg wash mixture to make something stick, such as using one to make braided pie dough or pocket dough stick together. You can even layer an egg wash before applying sugars or other things you want to stick together."
Egg washes are simple, but there are a few different types, each with its own effect on baked goods. "Egg washes can be made with cream, water, and different parts of the egg, to achieve varying final touches," notes F&W associate food editor Paige Grandjean. "They all have their time and place." Here are a few to know:
This is the most traditional egg wash, made by whisking together an egg and about a tablespoon of water. This all-purpose egg wash gives baked goods a golden sheen.
Egg only
If you are looking to achieve a darker golden brown color on your baked goods, simply whisk an egg and brush it over the dough before baking.
Using whisked egg yolk as an egg wash will give your baked goods a golden hue, "which was a big trend in the '50s, '60s, and '70s," says Hysmith.
Egg white only
An egg white brushing will yield a nice, clear shine, or as Hysmith describes it, "that glazed look." Aside from using an egg white-only egg wash to add shine, it is also useful in helping sugar adhere to cookie or pastry dough as an edible glue.
Egg plus milk or cream
"Using cream or milk is a very old-school egg wash method, but popular," says Haysmith. By brushing an egg beaten with milk or cream, you will get a baked good with a light golden brown color and a nice amount of shine.
Mayonnaise
You may be surprised to learn that mayonnaise makes an excellent egg wash, but it makes sense when you consider that traditional mayonnaise includes eggs. Consider using it as an egg wash replacement the next time you are baking something savory, for a nice bit of shine and some extra fat and acidity.
Pick the best brush
The best brush to use with an egg wash is a silicone pastry brush; it is easier to clean than a natural bristle brush. Grandjean also advises adding a pinch of salt to your egg wash. "It helps to denature the proteins and gives you a super smooth wash for brushing," she explains.
If you have some egg wash leftover after baking, you can keep it, wrapped in the refrigerator for two days. This is especially useful if you are doing a lot of baking over the course of a few days. Or, simply use your leftover egg wash to make some scrambled eggs.
Egg wash is beaten egg used to glaze or seal baked goods or to adhere breading to foods like cutlets. Whole egg is beaten alone or with another liquid like water, milk or cream. The wash is brushed over the surface of goods like breads, pastries and pies to give them a shiny browned appearance after baking.
Egg wash is a mix of beaten whole egg and water (or milk or cream), which is used to brush onto the top of baked goods before baking. The purpose of egg wash is to provide a nice golden brown, shiny finish on your baking. I use this egg wash for pie crust, or this also makes a great egg wash for bread recipes.
But let's not underestimate the egg wash, a small but important step that gives the crust its shine. Lending countless baked goods (pie crust, pastries, breads, and more) a glistening golden shell, an egg wash also helps seal the dough, providing a protective barrier from the heat of the oven.
No. It's not necessary or recommended for consumers to wash commercially packaged eggs, and it may actually increase the risk of contamination because the wash water can be "sucked" into the egg through the pores in the shell. When the chicken lays the egg, a protective coating is put on the outside by the hen.
An egg wash is simply a whole egg, egg yolk, or egg white mixed with a small amount of water, milk, or cream. Often, a single beaten egg is also used; though it might be a bit trickier to brush on evenly, it will provide a luscious, dark sheen nonetheless.
Eggs that are not thoroughly cleaned can cause human illness. Salmonella, a disease associated with poultry, can also be passed through contaminated shells. Dirty shells contaminate clean cooking areas, kitchen utensils, food, or hands. Eggs have small pores which harmful bacteria can enter.
Butter. Butter gives baked goods the same golden, crispy finish as egg wash, with the added benefit of tasting like, well, butter. To proceed, first melt the butter over low heat—being careful not to brown it—and then use a pastry brush to sparingly apply an even layer to the soon-to-be-baked item.
For one chicken egg's worth of egg wash, just mix two tablespoons of JUST Egg with two tablespoons of water and start brushing that beautiful pastry of yours. There's no wasting an entire egg for a tiny amount of egg wash. Just use what you need then pop your container of JUST Egg back in the fridge.
Pies with a top crust or lattice top will typically call for an egg or cream wash to be brushed onto the dough. The type of wash you use is what will give the baked pie a polished finish. It's also the perfect "glue" for holding sugar that's sprinkled on the crust or seeds on top of a loaf of bread.
Begin by coating the meat with flour, shaking to get rid of the excess. Next, dip into egg wash, allowing extra to run off to avoid clumping. Lastly, cover completely with breadcrumbs, pressing gently with fingers to ensure even coating.
It can be just a whole egg, just the white, just the yolk, or a combination of any part of an egg mixed with water, milk, or cream. Some recipes even contain a small amount of sugar to aid in caramelization.
In baking, many recipes call for an egg wash to be brushed on the baked goods before it goes into the oven. The purpose of this is to give the final product a golden brown color that is slightly shiny. Egg washes can make the final product look more professional, a bit crispier, or act as a binder."
You could also try milk or yogurt. For heavier coatings (like panko or breadcrumbs), you might dust the fish with flour first. Once the floured fish is dipped in the butter or milk, it will get a little gummy and help the coating adhere better.
The correct dredging order is flour first, then egg, then crumbs. Season all stages of breading foods. That means season the flour with salt and pepper and season the crumbs with salt and pepper. The only exception is when the crumb mixture includes salty ingredients.
For a deeper brown sheen with a crispier crust, use water.For a lighter, slightly shinier sheen with a softer crust, use milk or heavy cream. For a firmer, lighter crust with little shine, use only the egg white and water. For a darker, richer hue, use only the egg yolk.
An egg wash can be applied to shaped bread or rolls before or after proofing, but it should always be added before baking. When applying after proofing, use a very light touch with the brush to avoid deflating the bread.
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