1-Minute Egg Wash Recipe For Pies, Puff Pastry, Bread, and More

Learn the magic of an Egg Wash! This simple baking technique is the reason why pastries look so perfectly golden brown and glossy in professional pastry shops and bakeries. I've tested 15 different versions so you can pick which one to use for different types of baked goods, plus 7 substitutes, including egg-free and vegan variations. There is an egg wash for everyone!

What is an egg wash

Basically, egg wash is simply egg (either whole egg, yolk only, or white only) that has been whisked together and thinned out with other ingredients and then brushed over baked goods before they are baked.

The most commonly used egg wash is basic egg and water, milk, or cream. But there are so many combinations, some using a whole egg, just the white, or just the yolk. Some recipes even contain a small amount of sugar to aid in caramelization.

You might need to use one egg wash for bread like brioche, one for blind baking pie crust for pumpkin pie, and a different one for glazing hand pies.

Examples of how to use eggwash

1. Adds shine and golden color: Adds gloss and helps in browning enriched bread, dinner rolls, pies, puff pastry, Danish, and croissants.
2. Acts as a barrier: Egg white versions are used to brush the bottom of blind-baked pie crusts to help prevent a soggy bottom by creating a barrier.
3. Seals and secures: Binds the edges together of hand pies, dumplings, eggrolls, empanadas, pierogies, ravioli, and many types of filled pasta.
4. Breading foods: Egg wash for frying is done to adhere breadcrumbs to dishes like chicken parmesan, schnitzel, pork chops, and eggplant.
5. Adds depth and flavor: It can be brushed onto roasted chicken or turkey to promote even more browning and help the seasonings stick to the skin.

If you want to give your pastries a beautiful golden brown color and a professional glossy look, egg wash is what you need.

Why this is the best egg wash recipe

I've done all the research and testing, so you don't have to!

There are different ways to make egg wash, and how egg wash impacts the final baked product is dependent upon the type of wash that you choose. I tested 15 different types of egg wash plus 7 egg-free versions.

To get scientific, the fat and protein in eggs behave differently when baked. The protein in egg white creates a glossy effect, and the fat in the yolk is what produces a golden brown color. If you want a golden brown, glossy finish, you must use an egg wash containing fat and protein.

Then, there's the liquid used to thin out the egg wash. This could be water, but it is more commonly milk or cream. Milk is higher in protein and has more natural sugar, which promotes shine. Yet, the cream is higher in fat, so it will increase the browning effect (Maillard Reaction) as well.

Katalin's learnings on the different types of egg washes

1. Whole Egg: A little thick but adds golden color and shine. To avoid too much of a deep color, apply this wash when your baked goods have 15 minutes left in the oven.
2. Whole Egg + Water: Browned very well and created a lovely, medium-shiny finish.
3. Whole Egg + Milk: The best egg wash overall, and my favorite egg wash for pie crust. It adds a wonderful golden brown color, doesn't burn, and has a beautiful shine.
4. Whole Egg + Cream: A little too brown but with a good shine. Very smooth.
5. Whole Egg + Sugar: Browned too much and burns easily. Pay attention as it bakes!
6. Egg Yolk: Too thick without any additional liquid, so browned too much and had the most caramelization of all the egg yolk versions.
7. Egg Yolk + Water: This worked the best out of all the egg yolk-only combinations for gloss and browning. Overall, the outcome was a pale yellow color with less shine.
8. Egg Yolk + Milk: Less thick than egg yolk only, so easier to apply. It is also shinier than the yolk and water version, with a shine similar to the whole egg + cream version.
9. Egg Yolk + Cream: Browns too much, and the very high-fat content means it is quick to burn but super shiny.
10. Egg Yolk + Sugar: Thick and caramelized very easily, but therefore very easy to burn. Only add a small pinch of sugar if you try this wash.
11. Egg White: Lots of shine, but without the yolk, there is much less browning. This actually worked quite beautifully compared to what I was expecting.
12. Egg White + Water: Doesn't brown much at all but works very well as a seal for the bottom of blind-baked pie crusts.
13. Egg White + Milk: Adds very little color but also works very well to seal pastry edges and blind-baked pie crusts.
14. Egg White + Cream: Produces a beautiful golden color and some shine. The cream compensates for the lack of fat/egg yolk.
15. Egg White + Sugar: It will burn quickly, but it did caramelize well, and the overall outcome was quite pleasant.

In summary, this is how you egg wash like a Pro

To summarize, egg white (protein) gives the shine, and egg yolk (fat) gives the color. So, using a whole egg gives the best-balanced browning and shine. Water produces little to no shine and minimal browning, milk produces a good amount of both, and cream produces the most (sometimes too much!). Added sugar gives the most caramelization but comes with a high risk of burning.

My best go-to egg wash for general baked goods like pastry, bread, and hand pies is whole egg and milk for the perfect glossy finish. For structural purposes, the perfect egg wash for blind-baked pie crusts is egg white and water or egg white and milk. When applied to the bottom of blind-baked crusts, this combination helps prevent a soggy bottom.

Read on for my basic egg wash recipe and expert tips!

Basic egg wash recipe

Add your whole egg, yolk, or white to a small bowl.

Now, add your water, milk, or cream to the egg. Be sure that your egg-to-liquid ratio is balanced. You don't want the egg wash to be too thick and gloopy or too runny. For 1 egg, you will need about ½ tablespoon of liquid.

Whisk vigorously with a fork or hand whisk until the egg and liquid are thoroughly combined and very smooth. You will get an uneven finish if the egg yolk and egg white are not incorporated (i.e., sections of just egg white and chunks of yolk).

Gently brush the egg wash in a thin, even layer all over your baked goods using a pastry brush. Start with a little, and let the excess drip off the brush so you don't get too much. You need to cover the entire surface of the baked goods with egg wash but don't overdo it. Try not to add too thick a layer, as this can result in uneven shine and browning, even burning in some cases.

Watch out for an 'egg drip,' which runs down the sides and pools on the tray or in the pan. Try not to spill the egg around and under the pastry on the baking tray, as it can result in an unpleasant omelet-style burning.

Substitute for egg wash

There are a few options if you need an alternative to a traditional egg wash. I've tested 7 different substitutes, from vegan to just dairy or nothing at all. So whether you have run out of eggs or have allergies or dietary restrictions to factor in, here is what you can use instead of egg wash.

1. Heavy cream creates the most gloss of the eggless egg wash versions and does turn a nice brown color. Cream is your best option if you want to substitute egg wash with an eggless version. You could also try oat cream.
2. Milk produces a very slight gloss and decent browning.
3. Almond Milk (or oat milk) is a great vegan alternative that adds some golden color yet doesn't add much shine.
4. Butter applied after baking does not produce as much shine as one might expect, especially when compared to the same technique when applied on brioche bread or burger rolls.
5. Sugar produces a deep golden brown color and a little crunch from the caramelization. Watch it so it doesn't burn!
6. Water doesn't create much shine at all and turns pale brown in color.
7. Nothing at all creates the least amount of shine, but it does brown a little.

Notes on equipment

It's hard to apply egg wash without a pastry brush to help you thoroughly and evenly coat your baked goods. It's very important that all the dough is covered to ensure both even browning and a seamless glossy finish.

There are traditional pastry brushes made of natural bristles and more modern silicone pastry brushes. While both types of pastry brushes will do the job, I'm a big fan of silicone brushes. I personally use my Le Creuset silicone pastry brush and find that it helps to coat all my baked goods perfectly. Silicone brushes are also much easier to clean. They can go in the dishwasher, and there are also no bristles that can sometimes fall out over time.

If you do not have a pastry brush (or can't find it, as has happened to me), you can use a clean sponge, cloth, or kitchen paper or gently rub it on with your fingers as a last resort.

My final expert tips

1. Add a pinch of salt to egg wash if you are baking savory items.
2. Apply your egg wash right before your baked goods go into the oven. You do not want to brush it on and then let them sit. This will result in a less desirable outcome.
3. You can apply a double layer to add a deeper color and even more shine. To do this, add the egg wash first right before baking and then once again 10 minutes before your baked goods are done.
4. You can store leftover egg wash in the fridge for up to 3 days in an airtight container to use on other baked goods, or simply add it to your scrambled egg mixture for your next breakfast!

Have you tried this recipe?

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