An egg wash is a thin, beaten mixture of egg, milk or water that is brushed onto pastries, breads and other baked goods before baking. Egg washes serve several purposes – they promote browning, create a shine, give adhesion for toppings and help baked goods keep their shape. Having the right consistency and ingredients is key to creating an effective egg wash. In this 4000+ word article, we will discuss everything you need to know about making the perfect egg wash.
What is the Purpose of an Egg Wash?
Egg washes serve several important purposes when baking:
Browning
One of the main jobs of an egg wash is to promote browning. When an egg washed baked good is placed in the oven, the heat causes the proteins in the egg to coagulate and brown. This gives the exterior a nice golden color and pleasing texture. An egg wash essentially acts like a thin coating of cooked egg on the outside.
Shine
In addition to browning, egg washes give baked goods an appealing sheen. The cooked egg proteins form a smooth, glossy surface as they set in the heat. This is especially desirable for pastries you want to look tempting and decadent.
Adhesion
Egg washes help toppings like seeds, nuts or decorative sugars stick to baked goods before baking. The egg proteins act as a glue to hold the toppings in place. Without an egg wash, the toppings would just slide off or pool in the bottom of the pan.
Structure
Brushing egg wash on dough helps set the structure and hold shapes in place as pastries bake. This prevents spreading or doming. Decorative cut-outs and intricate patterns will better retain their form when coated in egg wash prior to baking.
What Makes a Good Egg Wash?
While egg wash is made with simple ingredients, there are some key factors that determine how effective it will be:
Consistency
The ideal consistency for an egg wash is thin and brushable. If it is too thick, it will be difficult to smoothly coat the surface of the baked good. Egg wash that is too thin will run off. The best consistency is like heavy cream – it should coat the surface but not be dripping or runny.
Egg to Liquid Ratio
A good egg wash is made by beating 1 whole egg with 1-2 tablespoons of water or milk (use milk for a richer wash). Too many eggs will make it gloppy and thick. Not enough egg makes it too thin and watery.
Freshness of Eggs
Always use fresh eggs. Old, stale eggs will not emulsify into a cohesive liquid – the yolk and whites will separate when beaten. Fresh eggs have thicker albumen that holds everything together.
Temperature
Egg wash should be used at room temperature. Cold egg wash will solidify when it hits the warm dough, preventing even coating. If needed, bring refrigerated egg wash to room temp before using.
Gently Beaten
Only beat the egg wash until blended, about 20-30 seconds. Overbeating incorporates too much air and causes foaming. Gently mix just until no streaks remain.
Extra Yolk
For richer browning and shine, you can use 1 whole egg plus 1 extra yolk instead of 1 whole egg. The extra yolk adds more fat and proteins for better results.
Salt
A pinch of salt enhances flavor and also strengthens the egg proteins so they set up better in the oven heat. But don’t over-salt or it will make the wash spread.
Milk vs. Water
Milk will make a richer, glossier wash while water makes a lighter and crisper wash. Buttermilk and cream can also be used for extra rich browning. The liquid you choose depends on the flavor and texture you want.
How to Make Egg Wash
Now that we’ve covered the basics, let’s discuss how to actually prepare egg wash:
Ingredients
– 1 large egg
– 1-2 Tbsp water or milk
– Pinch of salt
Instructions
1. Crack egg into a small bowl and beat lightly with a fork just until blended, about 20-30 seconds. Avoid overbeating into a foam.
2. Add liquid of your choice (water or milk) and the pinch of salt. Mix gently just until fully combined.
3. Add an extra yolk for richer browning if desired.
4. If the wash is very thick, you can thin it with a few more drops of milk or water. It should coat the back of a spoon but not be runny.
5. Use the egg wash immediately or store covered in the fridge for up to 3 days. Bring chilled wash to room temp before using.
6. Lightly brush egg wash on dough or pastries before baking according to your recipe instructions.
Tips for Using Egg Wash
Brush Smoothly and Evenly
Use a clean pastry brush to apply an even, thin coating over the entire surface you want to cover. Heavier pooling in spots will brown unevenly.
Re-brush Midway Through Baking
For an extra glossy finish, consider brushing egg wash a second time over baked goods about halfway through the baking time.
Let it Set Before Baking
Allow the egg washed surface to air dry for 5-10 minutes before baking. This helps it set up and stick better for more uniform browning.
Save Extra for Touch Ups
Save any leftover egg wash in the fridge to use as needed for touch ups on dry spots or missed areas once baked goods come out of the oven and have cooled slightly.
Add Seasonings or Herbs
Jazz up your standard egg wash by adding minced herbs, spices, lemon zest or extracts for extra flavor. Just avoid adding chunky solids that could clog the pastry brush.
Keep it Thin
Remember, a thinner wash spreads smoothly and bakes up delicate and crisp. A thick, gloppy wash will be patchy and may leave a gummy film on baked goods.
Common Egg Wash Questions
Does egg wash need to be refrigerated?
Yes, store leftover egg wash covered in the fridge for 2-3 days maximum. The salt helps extend its shelf life. Discard if it smells funky or has watery separation.
Can I freeze egg wash?
Freezing isn’t recommended. The frozen egg proteins will break down and become watery when thawed. The texture just won’t be the same.
Can I brush with an egg instead of egg wash?
Brushing baked goods with straight egg will leave a very thick, uneven coating that browns poorly. Diluting it with water or milk to make a proper thin wash is best.
Can I use powdered egg whites as egg wash?
Reconstituted powdered egg whites can work but the results won’t be quite as good as fresh egg. Powdered whites lack the proteins that fresh yolks provide for optimal browning.
How do I know if my egg wash went bad?
Signs of spoiled egg wash are a rancid odor, watery separation, lumps or foamy bubbles when shaken. If it looks or smells off, toss it.
Egg Wash Uses
Here are some of the many baked goods that benefit from an egg wash before baking:
Pies
– Pie crust – brush edges and tops of bottom and upper crust
– Lattice crust pies – brush top lattice work
– Fruit pies – brush over fruit filling before topping with upper crust
Pastries
– Croissants
– Danishes
– Strudels
– Rolls
– Brioche
Breads
– Bagels
– Soft pretzels
– Bread sticks
– Challah or egg breads
– Scones
Savory Appetizers
– Pigs in a blanket
– Empanadas
– Samosas
– Spanakopita
– Pot stickers
Desserts
– Turnovers
– Bear claws
– Palmiers
– Galettes
– Pop-tarts
Egg Wash Substitutes
In a pinch, there are a few common household items that can work as an egg wash substitute:
Milk or Cream
Brushing on whole milk or heavy cream can help with browning, but the shine won’t be quite as glossy without the egg proteins.
Oil
A very light brushing of vegetable oil or melted butter provides some browning, though less than an egg wash.
Egg White or Powdered Egg Whites
These will provide shine and adhesion for toppings, but less browning since the yolks contain the most proteins.
Commercial Egg Wash Products
There are shelf-stable liquid egg wash products made for baking. These are a convenient substitute but don’t match fresh egg flavor.
Yolk Only
In a pinch, brushing yolk alone will still provide better results than no egg wash due to the higher protein content in yolks.
Troubleshooting Egg Wash Problems
Having issues getting your egg washes to turn out right? Here are some common problems and how to fix them:
Problem: Egg wash is beading up in globs rather than coating smoothly.
Solution: The wash is too thick. Add a teaspoon or two more water or milk and mix until it reaches a smoother, thinner consistency.
Problem: Baked goods are pale and blond rather than nicely browned.
Solution: Use an extra yolk for richer protein content and browning. Or, apply a second coat of egg wash midway through baking.
Problem: Egg wash is so thin it runs right off the dough.
Solution: The ratio of egg to liquid is off. Use 1 egg and only 1-2 tablespoons liquid next time for better consistency.
Problem: Egg wash leaves a thick gummy film on baked goods.
Solution: The wash was too thick. Thin it with more water or milk next time for a delicate coating that won’t leave residue.
Problem: Egg wash foams and bubbles when beaten.
Solution: You overbeat the mixture, whipping in too much air. Gently combine next time just until no streaks remain.
Conclusion
Egg washes may seem simple, but proper technique makes all the difference. Following these tips on consistency, ingredients, preparation and usage will help you achieve flawlessly glazed, crisp and shiny baked goods every time. A well-made egg wash is an easy way to add beautiful browning and a professional finish. Just remember – thin, even coating is key. With the instructions in this comprehensive guide, you’ll be an egg wash expert in no time!