1-Minute Egg Wash Recipe For Pies, Puff Pastry, Bread, and More
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.
Servings: 4
Calories: 17kcal
Ingredients
- 1 Egg
- ½ tablespoon Milk
Instructions
- Add your whole egg, yolk, or white to a small bowl.
- Now, add your milk, or alternatively water or cream to the egg.
- Whisk the mixture vigorously until the egg and liquid are well combined and very smooth.
- Apply the egg wash to your pastry with the help of a Creuset silicone pastry brush.
- Make sure to cover the entire pastry with the egg mixture. However, be careful not to overdo it and add too thick of a layer, which can result in uneven shine and browning, even burning in some cases.
Video
Notes
- Whisk the egg and liquid together very well until it's smooth. This helps to make sure it's evenly distributed when brushed onto your baked goods.
- Brush the egg wash on thinly and evenly all over the dough using a pastry brush. You don't want to miss any areas.
- To add a deeper color and even more shine you can apply a double layer. To do this, add the egg wash first right before baking and then once again 10 minutes before your baked goods are done.
- 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.
Nutrition
Calories: 17kcal | Carbohydrates: 0.2g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 16mg | Potassium: 18mg | Sugar: 0.1g | Vitamin A: 62IU | Calcium: 8mg | Iron: 0.2mg
