Egg wash is a magical yet really simple technique, the reason why pastries look so perfectly golden brown with a beautiful glossy finish in professional pastry shops and bakeries.
Be sure that your egg to liquid ratio is balanced. You don't want the egg wash to be too thick and gloopy.
You can make egg wash with egg and a chosen liquid ingredient (milk, cream, vegan milk, etc.)
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Making an egg wash is a very simple process that takes just seconds. Once you choose your ingredients, all you need is a small bowl and a whisk.
To apply, all you have to do is simply brush the prepared mixture in a thin even layer onto your baked goods prior to baking.
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After testing 15 different types of egg wash, I found that for pies and most baked goods definitely the whole egg and milk combination is the winner.
For structural purposes, egg white and water or egg white and milk are the best options. These combinations help to prevent soggy bottom!
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If you prefer egg-free or vegan, don't worry! You'll also find 7 tested substitutes for egg wash.