How to Make an Egg Wash (2024)

FAQs

How to Make an Egg Wash? ›

Beat one large egg and one tablespoon of liquid (water, milk, or cream) in a small bowl with a fork until well combined. (Alternatively, beat one large egg white or one large egg yolk with one teaspoon of liquid.) Brush the egg wash mixture evenly on the surface of the dough using a pastry brush.

Beat one large egg and one tablespoon of liquid (water, milk, or cream) in a small bowl with a fork until well combined. (Alternatively, beat one large egg white or one large egg yolk with one teaspoon of liquid.) Brush the egg wash mixture evenly on the surface of the dough using a pastry brush.

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.

You can substitute with whatever milk you keep on hand, including alt milks, or an equal amount of heavy cream, half-and-half, or water—or skip it entirely and just use a whole egg. Note that the varying levels of sugar and fat in these product will yield slightly different results. Wash it whichever way you want.

Milk or cream.

If you don't have any eggs, or you can't be bothered making an egg wash, brushing your baking with milk or cream before it goes into the oven works great too.

Milk or Cream

According to David Joachim, author of The Food Substitutions Bible, the very best substitute for egg wash is milk or heavy cream. Simply brush the baked good with 1 tablespoon of milk or heavy cream for every ¼ cup of egg wash the recipe calls for.

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."

Basically, egg wash is simply egg (either whole egg, yolk only, or white only) that has been whisked together and thinned out with either a bit of water, milk, or cream and then brushed on top of baked goods right before they are baked.

We did find, however, that in addition to flavoring the wash, salt helps denature the proteins in the egg, making it more fluid and therefore much easier to brush evenly and gently over delicate doughs. We'll be adding a pinch of salt to our egg washes from now on.

Melted Butter

We are Team Egg Wash (or Cream Wash). While melted butter adds more flavor than the washes, it is less effective in look; it gives a speckled appearance to pastry.

Can you use olive oil instead of egg wash? ›

Other plant-based substitutes for egg wash include maple syrup, flaxseed, nondairy milks like rice milk and almond milk, molasses, aquafaba and various blends with olive oil or vegetable oil. But do yourself a favor this holiday season and brush that pie with some JUST Egg.

If you've used the wash on raw fish or meat it's best to discard it to avoid the chance of food-borne illness. If, however, it's not been in contact with meat you can save it for another use. According to the American Egg Board, raw beaten egg will last up to 2 days in the refrigerator.

Eggs have a natural coating called a “cuticle” or “bloom” that protects the contents from bacteria. When that cuticle is washed off, the semipermeable shell can allow bacteria to pass through and contaminate the contents. So, if you wash the protective coating off the eggs, immediately cook them or store in the fridge.

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.

Unwashed eggs have a protective layer called a cuticle and can be stored on the counter. This protective coating helps keep bacteria out. Washing eggs removes the cuticle. As a result, washed eggs must be refrigerated to prevent contamination.

Wash eggs in warm water.

The warm tap water will draw out any dirt and bacteria from the shell; cold water can cause bacteria to go below the surface of the eggshell. Avoid any cleaning agents such as bleach, soap, or detergent. Eggshells are porous, so any chemicals will pass through the shell pores into the eggs.

Beat an egg white until it is stiff, when it will appear white and foamy, and mix in 1 teaspoon (tsp) of lemon juice and 1 tsp of honey. Wash face with warm water. Apply the mask to the skin using a fan brush or cotton pad.