Egg wash

Egg Wash

Green tomatoes being dipped in an egg wash

An egg wash is a mixture of beaten egg and liquid, which is brushed onto the surface of a pastry before baking. The egg wash gives the pastry a golden color and a glossy finish. It is commonly used in baking to enhance the appearance and texture of baked goods.

Composition

An egg wash typically consists of a whole egg or egg yolk beaten with a small amount of liquid. The liquid can be water, milk, or cream, depending on the desired finish. The ratio of egg to liquid can vary, but a common mixture is one egg to one tablespoon of liquid.

Uses

Egg wash is used in a variety of culinary applications:

• Pastry Glaze: It is brushed on pie crusts, bread, and other baked goods to give them a shiny, golden-brown finish.
• Adhesive: It acts as a glue to help sesame seeds, poppy seeds, or other toppings adhere to the surface of the dough.
• Sealing: It can be used to seal the edges of pastry dough, such as in empanadas or ravioli, to prevent filling from leaking out during baking.

Variations

Different variations of egg wash can be used to achieve different effects:

• Whole Egg: Provides a rich color and shine.
• Egg Yolk: Gives a deeper color and more shine, often used for a more intense golden finish.
• Egg White: Used for a lighter color and less shine, often in recipes where a less intense color is desired.

Techniques

To apply an egg wash, a pastry brush is typically used. The brush is dipped into the egg wash and then lightly brushed over the surface of the dough. Care should be taken to apply the wash evenly and to avoid pooling, which can lead to uneven browning.

Related Pages

• Baking
• Pastry
• Egg (food)
• Glaze (cooking)