Wash Your Buns

• Beaten eggs are widely used in bakeries to give an eye-pleasing finish to the baked goods. The eggs are beaten together with a small amount of water to thin them, then brushed lightly onto the baked goods. This is referred to as an "egg wash," and bakers can use whole eggs, egg whites or egg yolks, depending on the result they're looking for. A loaf brushed with a whole-egg wash has a softer crust and a rich flavor along with a satiny sheen and an appealing golden-brown hue. Loaves washed with just whites or just yolks are slightly different.

Egg White Glaze

• If you want to give your loaves a glossy sheen without changing their color or flavor noticeably, a wash made only with egg whites may be the most appropriate choice. Add a splash of water and whisk the egg whites until they're completely liquid, without any thick areas. Brush the mixture on your loaves just before they go into the oven. The finished loaves will have a soft and shiny crust, but will brown naturally rather than displaying the golden tone of loaves glazed with a whole-egg wash. Egg whites are most appropriate for breads without rich ingredients such as eggs and butter.

Egg Yolk Glaze

• An egg wash made mostly or entirely from egg yolks has a very different effect. It softens the crust of your loaves, as any egg wash does, but it has a greater impact on the color and flavor of the finished loaf. The crusts have a soft sheen, not as shiny as you'd get with egg whites or whole eggs, but their color deepens to a very dark golden hue. The eggs also give a noticeable richness to the crust. A glaze of egg yolks is most appropriate for sweet breads and holiday breads, complementing their rich flavors with a correspondingly rich color.

Other Glazes

• Although egg wash is the most common glaze for breads and other baked goods, it isn't the only option. Brushing the crust with water gives it a smooth appearance, but with less shine than you'd get from eggs. A milk glaze softens the crust and caramelizes in the oven to a low-key brown color. Cream has a similar effect, but adds richness and a slightly deeper color to the crust. Brushing your loaves with melted butter before baking gives them a distinctive flavor and aroma, and provides slightly more browning than milk or cream.