Egg wash

Egg wash is a mixture, often used in baking, that consists primarily of one or more eggs mixed with a small amount of liquid, usually water or milk. It is brushed onto the surface of pastries, breads, and other baked goods before they are baked. The egg wash gives the baked goods a shiny, golden appearance and can also be used to help toppings or seasonings stick to the surface.

Composition

The most basic form of egg wash is made from eggs alone. However, it is common to add a small amount of liquid to the eggs. The type of liquid used can affect the final appearance of the baked goods. For example, using milk or cream will result in a more matte finish, while using water will result in a shinier finish. Some bakers also add a pinch of salt to their egg wash to enhance the flavor of the baked goods.

Uses

Egg wash is most commonly used in baking. It is brushed onto the surface of unbaked goods, such as bread, pastry, and pie crust, before they are placed in the oven. The egg wash gives the baked goods a shiny, golden appearance. It can also be used to help toppings or seasonings stick to the surface of the baked goods.

In addition to its use in baking, egg wash can also be used in other cooking applications. For example, it can be used as a binder in recipes such as meatballs or meatloaf, or it can be used to seal the edges of homemade pasta or dumplings.

Preparation

To prepare an egg wash, the eggs are first beaten in a bowl. Then, the liquid is added and the mixture is whisked until it is smooth. The egg wash can be prepared in advance and stored in the refrigerator, but it should be used within a few days to ensure freshness.

See also

• Glaze (cooking technique)
• Bread crumbs
• Baking

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