Learn what an Egg Wash is, how to make it, and ways to use it to add a beautiful golden color and glossy shine to all your baked goods and pastries. This simple kitchen hack will have you feeling like a professional chef!
First Things First, What is Egg Wash?
An egg wash is a mixture of beaten whole egg and water, milk, or cream. Once combined, the mixture is brushed over the tops of baked goods before baking. The purpose is to create a beautiful golden exterior and shiny finish.
Most of the time, using an egg wash is simply to make your recipes look nicer. However, in certain instances, like when using it for Delicious Apple Turnover Recipe with Puff Pastry, it can help create a seal to ensure the pastry closes tightly and the filling does not escape from the pastry.
Recipe Ingredients
- Egg: You can’t have an egg wash without eggs! Use a whole egg (both the whites and the yolk) unless a recipe states otherwise.
- Liquid: Technically, this is optional, but it helps create a smoother consistency and can affect the finish. I use water, heavy cream, or milk. It all works!
How to Make Egg Wash
Step 1. Crack the egg into a small bowl.
Step 2. Whisk the egg with a fork or a small whisk until the yolk and white are fully combined. Pro tip. If you want a slightly thinner consistency or a softer shine, add one tablespoon of water or milk, and whisk again.
Step 3. Use a pastry brush to brush the egg wash onto your dough or pastry before baking.
Ways to Use
You can use this recipe on pretty much any baked item you want to add color to. However, if you’re looking for inspiration, I got you covered with some of my favorite recipes:
- Delicious Apple Turnover Recipe with Puff Pastry
- Easy Cheese Danish Recipe
- Easy Buttermilk Biscuits Recipe
- Easy Blueberry Biscuits Recipe
- Asparagus Puff Pastry with Prosciutto and Gruyère
- Homemade Pie Crust Recipe
Frequently Asked Questions
What’s the difference between using water, milk, or cream in an egg wash?
- Water gives a shinier, more transparent finish.
- Milk adds a bit more color and softness.
- Cream offers the richest color and a slightly softer crust.
Which is better milk or egg wash?
If you’re going for a golden brown color and shiny finish, use an egg wash instead of just milk. The proteins in the egg create a more pronounced browning effect. On the other hand, if you want a softer crust or pastry with a less intense color, milk will work just fine.
What are egg wash substitutes?
My recipe uses just egg and water, cream, or milk. However, you can also use just an egg, an egg yolk, or an egg white. Just note that that color and finish will change slightly based on what you use.
Can I store egg wash?
Yes. Place the wash in an airtight container in the fridge for 1-2 days. Just give it a quick whisk to redistribute the ingredients before using.
More Easy Recipes
- Easy Salted Caramel Sauce Recipe
- Easy Cream Cheese Frosting Recipe with Vanilla Bean
- How to Make Homemade Maple Whipped Cream
- Homemade Strawberry Buttercream Frosting Recipe
I hope you love this Egg Wash Recipe! It’s quick, easy, and the best way to create stunning baked goods and pastries. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @‌butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
How to Make Egg Wash (in 2 Minutes!)
Ingredients
- 1 egg
- 1 tablespoon of water/milk/cream optional (read FAQs)
Instructions
- Crack the egg into a small bowl.
- Whisk the egg with a fork or a small whisk until the yolk and white are fully combined.
- If you want a slightly thinner consistency or a softer shine, add 1 tablespoon of water, milk, or heavy cream and whisk again.
- Brush the egg wash onto your dough or pastry using a pastry brush before baking.
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