You’ll often see it called for when making pie, croissants, or rolls and if you’ve ever wondered how to do egg wash and which recipe is the best one, then you’ll want to read this post.
We are testing out all the different combinations of egg and milk and water to discover the BEST way to make egg wash for pie!
Basically, it’s beaten egg either plain, or mixed with milk or water. You brush the wash over your pastry dough before baking so that it browns and gets nice and golden.
Egg: You can use a whole egg, egg yolk, or whites. You can even use egg beaters!
Milk: Whole milk, cream, half and half, nonfat milk can all be used, although I do not recommend nonfat milk.
Basic Egg Wash Recipe
This is a basic egg wash recipe that can be used to brush on scones, pie crusts, breads, and pastries.
Prep: 2min
Total: 2min
Ingredients:
- 1 whole egg
- 1 tablespoon water
Instruction:
- Combine the egg and the water together and whisk vigorously until well combined and very smooth. You can add a bit more water if needed to thin out.
- Brush on top of your baked goods before baking.
- If you have leftover egg wash, you can store it in an airtight container in the refrigerator for 3 days. I typically just throw any leftover into my scrambled eggs the next day.
Basic Egg Wash Recipe
This easy wash will help your pies and pastry get golden brown in the oven.
Prep: 5min
Total: 5min
Yield: 1
Serving Size: 1 serving
Nutrition Facts: servingSize 1 serving, calories 123 kcal, Carbohydrate 1 g, Protein 7 g, Fat 10 g, Saturated Fat 5 g, Trans Fat 1 g, Cholesterol 207 mg, Sodium 77 mg, Sugar 1 g, unSaturated Fat 4 g
Ingredients:
- 1 large egg (or just the yolk)
- 1 tablespoon cream (or milk or water)
Instruction:
- Whisk the egg to break up the yolk. Whisk in milk or water.
- Use a pastry brush to lightly brush the wash over your pie crustl.
- Store in an airtight container in the refrigerator.
The Ultimate Egg Wash Tutorial (VIDEO)
Egg wash is a magical yet really simple technique, the reason why pastries look so perfectly golden brown with a beautiful glossy finish in professional pastry shops and bakeries.
Prep: 5min
Total: 5min
Serving Size: 1 serving
Nutrition Facts: calories 17 kcal, Carbohydrate 0.2 g, Protein 1 g, Fat 1 g, Saturated Fat 0.4 g, Trans Fat 0.01 g, Cholesterol 41 mg, Sodium 16 mg, Sugar 0.1 g, unSaturated Fat 0.6 g, servingSize 1 serving
Ingredients:
- 1 Egg
- ½ tablespoon Milk
Instruction:
- Add your whole egg, yolk, or white to a small bowl
- Now, add your milk, or alternatively water or cream to the egg
- Whisk the mixture vigorously until the egg and liquid are well combined and very smooth
- Apply the egg wash on your pastry with the help of a silicone pastry brush
- Do be sure to cover the entire pastry with the egg mixture. However, be careful not to overdo it and add too thick of a layer, which can result in uneven shine and browning, even burning in some cases
How to Make and Use an Egg Wash | Baking Basics
FAQ
How do you make egg wash?
What is an egg wash a mixture of?
Is egg wash better with milk or water?
Is egg wash just yolk?
