How to Make Egg Wash?

You’re not the only one who has ever wondered how to make the egg wash. Many people are unsure of the components of egg wash and ask if they can replace it with something else. The significant parts of this recipe, along with a few substitutes, are listed below. Use leftover egg wash in its place if you have any. Your pie will appear just as delicious as a result. Continue reading to discover how to prepare the egg wash.

Egg Wash

Rolls, pies, a variety of bread, and any pastry crust are ideal for an egg wash. It keeps pie crusts together precisely, like glue, making it the perfect sealant for pie crusts! All you need to prepare an egg wash are a few straightforward ingredients you will probably already have on hand. Making an egg wash is simple and requires few materials, which makes me think of making homemade vanilla extract.

Egg Nutrition Facts

Egg Nutrition Facts

What is Egg Wash?

An egg wash is beaten eggs that are occasionally combined with another liquid, such as water or milk, and brushed onto the top of a pastry before it is baked. Egg washes are another technique used to bread foods; they provide a surface for the breading to adhere to. Egg washes can be applied to fish or calzones.

An egg wash is frequently used to give pastries a bright, golden, or brown hue. It is also used to bind pastry sections together, such as in recipes for empanadas or other en croute foods, or to help toppings or coatings adhere to the surface of the pastry. For each egg, 30 ml or two tablespoons of liquid, such as milk or water, can be used to wash the egg. A wash with less liquid will be darker. The portion of the egg used and the liquid poured decide how the crust will turn out.

How Many Types of Egg Wash?

Let’s talk about the various kinds of egg wash you may produce, including those that don’t even contain eggs. The different types of egg wash to have are listed below:

  • Only Egg: A baked item with a medium quantity of shine will be darker golden brown when only a whisked egg is applied.
  • Only Egg Yolk: A baked item will have a rich golden brown color and an excellent gloss by being brushed with a whisked egg yolk.
  • Only Egg White: A baked item with a much better sheen will be paler when the egg white is brushed over. An egg wash made exclusively of egg whites helps produce a watertight barrier between the filling and the crust in blind-baked pie crusts. Or you may use it to make the sugar stick to the pastry.
  • Egg and Water: A medium degree of gloss and a golden brown baked item will result by brushing over an egg that has been whisked with water. This is the eggwash I use the most regularly and regard as all-purpose.
  • Egg and Milk or Cream: Brushing on the egg that has been whisked with milk or cream will result in a baked item that is a lighter golden color with plenty of sheens.
  • Only Milk or Cream: This is frequently used to brush on top of pies or biscuits. Without adding any browning, it gives the baked pastry a complete appearance that is slightly shiny.

How to Make Egg Wash?

Egg, liquid, and a dash of salt are the only ingredients in egg wash. However, there are some variations in the liquid and egg portions. While some use milk or cream, others use water. Others only use the egg white or yolk, while some use whole eggs. Everything relies on the results you hope to achieve with your egg wash; more on that later. We’ll use water and a whole egg to make this straightforward, multipurpose egg wash.

Basic All-Purpose Egg Wash Recipe

  1. Crack one egg into a small bowl. Add one tablespoon of water and a pinch of salt.
  2. Beat mixture with a fork until combined.
  3. Use a pastry brush

Egg Wash Variations

Here are some common egg wash combinations. As you’ll see, each variety will give you a different level of color and shine. Egg whites are to provide you with color or shine, and whole eggs and yolks will give you both more color and brightness.

Liquids also make a difference, but not as much as the egg. In general, thicker liquids (like cream) will give you more color and shine, but they can be difficult to spread because they’re so thick (especially when mixed with just the yolk). Milk makes a good middle-ground, while water will give you lower levels of shine.

  • Whole egg + water: nicely browned, slightly glossy
  • Whole egg + milk: nicely browned, medium gloss
  • Yolk + water: less browned, slightly glossy
  • Yolk + cream: very browned, most glossy
  • Yolk + milk: most browned, medium gloss
  • White + water: less browned, slightly glossy

Tips for Applying Egg Wash

Here are some suggestions for applying egg wash:

  1. Make sure to whisk your egg together very well, mainly if you use only an egg without added ingredients. If you don’t spend some time whisking it together well, it can be applied unevenly.
  2. Please don’t overdo it. Applying a thick layer of egg wash often leads to uneven shine or even burnt patches on your pastry.
  3. Take your time brushing it on. If you rush through it, you can make a mess and get the egg wash everywhere. Lightly apply the egg wash, and take your time to brush it evenly on all the areas you want it. Try to avoid dripping egg wash anywhere you do not want it.
  4. Want an extra golden brown color? You can apply a double layer of egg wash. One at the beginning of the baking period and one about 10 minutes before the baked good is set to be done.

How to Use an Egg Wash?

There is no more straightforward way to use an egg wash; all that is necessary is evenly apply the mixture with a pastry brush onto the baked product. The key word here is “evenly,” as it’s crucial to prevent any pooling on the surface or around the base. This can give the finished product an uneven appearance after baking and make it taste unpleasant. To make cleanup simple and reduce worries about shedding natural pastry brush bristles, it is best to use a silicone brush.

How much browning and gloss you want can influence which liquid you use in an egg wash. Consider the mixture producing higher browning and front when more fat and protein are present. A whole egg mixed with water will result in golden-brown results with some gloss, whereas an entire egg mixed with cream will take it a step further and give deeply golden-brown results with a little more shine.

You may also be unsure about the optimal times to use egg yolks or merely egg whites. The Shortcut Palmiers below are an example of a baked good that would benefit from a great shine and just a touch of light golden hue when made with an egg white and water mixture. At the same time, an egg yolk diluted with water will produce a rich golden hue (much like a whole beaten egg without any liquid). Utilizing milk or cream will improve the color and gloss even more.

What are the Drawbacks of Egg Wash?

Egg Wash

Egg wash’s tendency to hold things together has drawbacks. For instance, when dealing with puff pastry, you need to exercise caution when using egg wash because if it drips down the pastry’s edges, it may stick the layers together and inhibit puffing while baking.

Because it is manufactured from raw eggs, egg wash poses a salmonella transmission risk. Egg wash should never be used on anything that won’t be baked because baking will kill the bacteria and make your item safe. Before using them for subsequent food preparation chores, the utensils and brush used to prepare and apply egg wash must be adequately cleaned.

Safety and Cleanup

Because hot water will cause the bristles of your pastry brush to clump together and cause the egg wash to thicken, you must immediately wash it with cold water after using an egg wash. This is a particular problem if your meeting is made of natural bristles. The brush can be cleaned and sterilized in hot water after being rinsed in cold water. A silicone pastry brush works well for applying egg wash. Compared to natural hairs, silicone bristles are easier to clean, won’t bunch up, and don’t accumulate scents or fats. As previously said, raw eggs can contain salmonella in any form. Thus additional care should be made to avoid cross-contamination and cleanup.

Wash your hands before and after handling raw eggs to prevent cross-contamination, which can cause Salmonella. Of course, you should clean any dishes or equipment used to prepare eggs. Following that, make careful sanitize any surfaces the eggs may have touched.

Conclusion

Every chef and home cook should be able to perform a traditional egg wash. You’ll always get this lovely shine and perfect color when it’s dusted onto pastries and baked items before baking. If you are creating something that needs to be packed or filled, it also helps to seal any edges together. You’ll need to invest in a pastry brush to learn the best baking methods.

You’ll be shocked at how frequently you use this egg wash recipe on things like dinner rolls, pie crusts, and empanadas. We prefer the richness and color that just a spoonful of heavy cream offers compared to many other recipes that only ask for water. Without cream, milk or water would work just as well.

Making an egg wash is pretty straightforward; you only need to whisk or fork the egg and water together. Using a pastry brush to apply an egg wash to your pastry is the most acceptable method. You can use a brush to apply the wash to the pastry dough in a thin, even coating.