How to Make a Egg Wash for Pastries (3 Steps)
Brushing pastries with egg wash can make the difference between dull treats that lack color and glossy ones that shimmer in hues of brown. Egg wash creates a coating that adds to the aesthetic appeal, texture and flavor of pastries. You can make and apply egg wash within five minutes to spread upon pastries such as breads, bagels, croissants, pies, scones and cinnamon buns. Create a more tempting pastry case or platter using an egg wash that adds color and luster, drawing patrons or party guests toward your sweet desserts.
Things You'll Need
- Egg
- Bowl
- Milk or water
- Salt (optional)
- Spices (optional)
- Whisk
- Pastry brush
Instructions
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Crack a whole egg into a bowl or separate the egg yolk and egg white, depending on the desired color and sheen you want your pastries to have. Add 1 tbsp. of milk to a whole egg or egg yolk to create a shiny, dark brown coating. Add 1 tbsp. of water to a whole egg or yolk to create a golden brown surface with medium shine. Leave egg whites alone for a crispy texture and pale color.
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Add a dash of salt to egg wash for more luster. Add spices such as cinnamon, sugar and nutmeg, if desired. Whisk the mixture until foamy.
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Dip a pastry brush in the egg wash and brush the egg wash onto the pastries before baking.
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