![The effects achieved by different egg mixtures after baking [Baking Principles]](/upload/20260210/5f5ca15350ddbb.webp)
Brushing egg wash onto bread, pies, and pastries before baking gives them a stunning golden sheen. Even if your pie, bread, or pastry recipe doesn't require egg wash, brushing on some will give them a much-needed color and shine. Egg wash is simply one or more eggs diluted with a small amount of water, milk, or cream. The fats and proteins in the mixture promote browning and give it a shine. The brownness or shine of the crust depends on the ingredients of the egg wash. What is egg wash? Egg wash is simply a mixture of beaten eggs and water or milk (or cream). Applying egg wash to pie crusts, puff pastry, leavened bread, and other baked goods before baking gives them an irresistible golden-brown sheen. How to make egg wash? There are many ways to brush egg wash. Feel free to experiment and find the combination that best suits your baking needs. Generally, the ratio of eggs to the egg wash should be 3:1. The less eggs used, the darker the crust and the higher the shine. ▪️For a deeper brown sheen and a crispier crust, you can use water. ▪️For a lighter color, higher shine, and softer crust, use milk or heavy cream. ▪️For a firmer, lighter, and less shiny crust, use only egg whites and water. ▪️For a deeper, richer color, use only egg yolks. How to use egg wash? ▪️Brush the egg wash gently, applying a thin layer. Applying too thickly may result in burnt spots or uneven shine on the pastry surface. ▪️When working with very delicate pastries (such as laminated dough), it is best to use a natural bristle pastry brush. ▪️For a deeper brown, brush the egg wash again about 10 minutes before the dough is fully baked. ▪️If the egg whites do not loosen to a brushable consistency, add a pinch of salt and whisk to help break down the proteins.
Materials
egg
1
Whipping cream | Milk | Water
1 tablespoon
The effects achieved by different egg mixtures after baking: "Baking Principles" and steps
Step 1
Place one large egg and one tablespoon of cream in a small bowl.
Step 2
Stir with a fork until well mixed and bubbly.
Step 3
Use a pastry brush to lightly and evenly brush the egg wash onto the visible parts of the dough. Be careful not to let the egg wash accumulate on the surface or bottom of the dough.
Tips on the effects of different egg mixtures after baking: "Baking Principles"
The remaining egg mixture can be stored in an airtight container in the refrigerator for up to 3 days.
