Basic Egg Wash
This classic egg wash recipe creates a glossy golden finish on pastries and breads. Whether using a whole egg, yolk, or white, and mixing with water, milk, or cream, this simple technique transforms your baked goods.
Equipment
- Small Mixing Bowl
- Fork or Small Whisk
- Pastry Brush
Ingredients
Egg Wash Base
- 1 egg (whole, yolk, or white)
- 1 tbsp liquid (water, milk, or cream) choose based on desired gloss and color
Instructions
- Crack the egg into a small mixing bowl.
- Add the chosen liquid: water, milk, or cream.
- Whisk vigorously until the mixture is smooth and slightly frothy.
- Use immediately by brushing a thin layer over your pastry before baking.
Notes
Use milk for a soft shine, cream for a richer color and gloss, and water for a neutral look. Do not overapply to avoid soggy or burnt spots. Can be stored for up to 2 days refrigerated in a sealed container.