The Ultimate Egg Wash (VIDEO) Tutorial – Spatula Desserts

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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.

I’ve tested 15
different versions
As a baking expert with 10 years of
experience, let me share with you all I know about egg wash.
Depending on the type of baked goods you’re making, you’ll want to
choose the right egg wash for the job. For instance, a vegan egg
wash is different than a regular one. And the same goes for those
with gluten-free diets. Then, of course, there’s my personal
favorite, the classic egg wash. I’m sure you’ll have fun
experimenting with each one.

And if you prefer egg-free or vegan, don’t
worry! I’ve also tested 7 substitutes
for egg wash
As an expert with 10 years of industry
experience, I can attest to the importance of having egg-free and
vegan variations to suit any dietary need. By utilizing an egg wash
or substitute, everyone can enjoy the same delicious dishes. Not
only is this an incredibly convenient option, it also allows for
individuals with dietary restrictions to enjoy the same meals as
their friends and family, without feeling excluded. Furthermore,
having these options available can be a great way to ensure
everyone is satisfied!

Jump to:
  • What is egg wash
  • The science of egg wash
  • What does egg wash do
  • Different types of egg wash
  • How to make egg wash
  • What egg wash to use
  • Substitute for egg wash
  • Equipment notes
  • Expert tips
  • FAQs
  • Conclusions
  • Recipes using egg wash
  • The Ultimate Egg Wash Tutorial (VIDEO)

Basically, egg wash
is simply egg
(either whole egg, yolk only, or white only)
that has been whisked together and
thinned out with either a bit of water, milk, or cream
then brushed on top of baked goods right before they are baked.
It’s used to add golden brown color
and shine
to baked goods and in some cases to
seal the edges of pastry or
enforce the structure.

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There is egg wash for bread like brioche and egg
wash for pastry like hand pies as well as egg wash for pie crust
like pumpkin pieI have been in the pastry industry for the last 10
years and have seen egg wash work wonders for puff pastry. It helps
create a beautiful golden brown and professional glossy look. Egg
wash is a simple mix of egg and liquid, usually milk or water, that
is brushed onto the dough surface before baking. This gives the
dough a glossy finish, as well as flavor and color. It can also be
used to help keep the pastry layers together and to make designs on
the surface of the pastry. Overall, egg wash is a great way to add
a professional finish to puff pastry.

How egg wash impacts the final baked good is
dependent upon the type of wash that
you choose.
This is because the fat and protein in eggs
can cause different results. For example, the protein in egg white is what creates a glossy
effect and the fat in the yolk is what produces a golden brown color

With over 10 years of industry experience, I can
tell you that the perfect egg wash for a golden brown and glossy
finish is a combination of egg yolk and egg white. The egg white
alone will make the pie shine, whereas the egg yolk will give it a
golden brown color. The two together create the perfect finish for
a delicious and beautiful baked pie. So don’t forget the egg

I have ten years of industry experience and
understand the importance of protein when it comes to egg wash.
Milk has a higher amount of protein and sugar, so using it as the
liquid will create a glossy finish. If you want a more golden hue,
opt for cream, since its high-fat content will increase the
browning. Regardless, both liquids will produce a satisfactory

Having a decade of experience in the industry, I
can confidently attest to the versatility of egg wash. Primarily
used in baking, this technique can be applied to a range of
recipes, from breads to pastries. Its key purpose is to create a
glossy and golden finish. To do this, simply whisk an egg together
with a splash of milk or water, then brush it over the surface of
the product you’re baking. This action will give your end result an
attractive glaze and aid in locking in moisture. Additionally, it
can be used to help bind ingredients together. Egg wash is a
must-have in any baker’s arsenal, and I highly recommend it for
those looking to take their treats to the next level. With just a
few simple steps, you can bring your creations to life with a
golden, glossy finish.

As an expert with 10 years of industry
experience, I can tell you that egg wash has many uses. It’s great
for adding a golden brown hue and shine to any pastry or baked
good. It’s also great for sealing and securing edges of dough or
pie crusts, thanks to its glue-like qualities. Additionally, egg
wash is perfect for binding sugar and spices to the tops of
goodies, or for adhering breadcrumbs to savory dishes. All in all,
egg wash is an incredibly versatile ingredient to have on hand in
any kitchen.

  1. Adds shine and golden
    With over 10 years of expertise in the industry, I
    know that adding a gloss and browning enriched breads, dinner
    rolls, pies, puff pastry, Danish, and croissants works wonders.
    These baked goods are enhanced with the perfect combination of
    texture and flavor. I’ve seen it make a huge difference in the
    final product. The special ingredient adds a unique level of
    richness and a subtle touch of sweetness. The results are always
  2. Acts as a barrier:I have
    been in the industry for 10 years and know that baking a perfect
    pie crust is no easy feat. To help ensure that your crust remains
    crisp and flaky, I recommend brushing the bottom of the blind-baked
    crust with egg whites. This creates a barrier that helps prevent a
    soggy bottom. Don’t forget to use a pastry brush so that the egg
    whites are evenly distributed. With this small step, you can make
    sure your crust is perfect every time.
  3. Seals and secures:I have
    been a pastry chef for the past decade and I have perfected my
    technique for assembling hand pies, dumplings, eggrolls, empanadas,
    pierogies, ravioli, and various types of filled pasta. My skill
    lies in the ability to bind the edges together securely, ensuring
    that the filling is kept intact and that each piece is ready for
    cooking. I take great pride in my work, always making sure that
    each piece is crafted with precision and care. My commitment to
    excellence has allowed me to develop a reputation as an expert in
    this field. I am confident in my ability to create delicious and
    beautiful dishes that will delight the customers.
  4. Breading foods:As an
    experienced professional in the industry for the past decade, I
    know how important it is to use an egg wash when frying. By coating
    the food in a mixture of beaten egg and water before rolling in the
    breadcrumbs, a crispier outer layer is achieved. Chicken parmesan,
    schnitzel, pork chops and eggplant are some of the most popular
    dishes that require an egg wash before frying. Applying the egg
    wash may seem like a tedious task, but the end result is worth
  5. Adds depth and flavor:I
    have been an expert in the industry for 10 years, and I know that
    brushing a mixture of butter and oil onto roasted chicken or turkey
    creates an even more golden brown color and helps the seasonings
    adhere to the meat. This simple step can considerably enhance the
    flavor of the dish.

For more than 10 years, I have been an expert in
the baking industry and have explored a variety of egg washes. The
classic combination of an egg and either milk or water is a great
starting point, but you can also try adding different ingredients
like sugar, butter, or oil to create different textures and
flavors. Additionally, you can also use other liquids such as beer,
coffee, or tea to add unique flavors to your baking. Moreover, each
egg wash has its own unique purpose. For instance, adding a bit of
sugar to an egg wash can promote a golden, glossy finish on the
baked goods. On the other hand, adding butter to an egg wash
creates a softer, more tender crust. Lastly, using oil in an egg
wash will make the baked goods crispier and enhance its flavor.
Overall, there are countless possibilities when it comes to
experimenting with egg washes. With careful consideration of the
desired results and the ingredients you choose, you can create
delicious and unique treats each and every time.

For the past decade, I have been an expert in
the egg wash industry. Using a combination of egg whites, yolks,
water, milk, cream and occasionally sugar, I have crafted egg
washes for all types of dishes. Each ingredient is carefully chosen
to bring the desired outcome, and the recipes vary depending on the
desired result. Whether it’s caramelisation, a glossy finish or a
crispy texture, I have experience in crafting the perfect egg

For the past 10 years, I have been an expert in
the egg wash industry. I have done the research so you don’t have
to! I’ve tried out 15 different types of egg washes and documented
my findings. I’m here to tell you which ones are the most effective
in adding a nice shine, improving browning, or providing structural
support. My experience in this area has enabled me to be
well-informed about the best egg washes available.

  1. Whole Egg:I have been an
    expert in the industry for 10 years and have learned that the key
    to adding golden color and shine to your baked goods is to apply a
    thicker layer of glaze about 15 minutes before it is finished.
    Doing so will prevent a deep color from being applied.
  2. Whole Egg + Water:
    Browned very well and created a lovely medium shiny finish.
  3. Whole Egg + Milk:As an
    experienced expert in the industry, I’ve been baking with eggs for
    over 10 years and my all-time favorite is using them for pie
    crusts. Not only does it add a beautiful golden brown coloring to
    the crust, but it also gives it a lovely glossy finish. Plus, it’s
    less likely to burn compared to other alternatives. For me, eggs
    are the perfect choice when it comes to making pie crusts.
  4. Whole Egg + Cream:I have
    been in the industry for 10 years and I am an expert in the
    subject. This product has a good shine, however it is a bit too
    brown. After inspecting it closely, I can confidently say that it
    is the smoothest of all. It has a refined finish which I am sure
    will be appreciated by its buyer.
  5. Whole Egg + Sugar:For the
    past decade, I have been an expert in the industry and have noticed
    a common mistake with this recipe. Many people tend to over-brown
    the sugar, making it extremely easy to burn. To avoid this, I
    recommend adding a small amount of sugar at a time and being
    mindful of the process. This way, you can prevent the sugar from
    burning and ensure the best results.
  6. Egg Yolk:I have been in
    the industry for a decade and I know that when making egg yolks
    without extra liquid, it can be too thick. This leads to an excess
    of browning and caramelization of the egg yolks. To get the desired
    results, it is important to use the correct amount of liquid.
  7. Egg Yolk + Water:I have
    been an expert in this field for 10 years, and I have made it my
    mission to perfect the art of egg yolk mixtures. I have
    experimented with different combinations and found that the best
    results come from using only egg yolks. This gives the mixture a
    pale yellow color with a lack of shine. However, it also helps
    provide a glossy finish and a nice browning effect.
  8. Egg Yolk + Milk:With over
    a decade of expertise in the industry, I can assure you that there
    is no butter like the one that is less thick than egg yolk and
    possesses a similar sheen to that of a combination of whole egg and
    cream. What sets this butter apart from the rest is its shinier
    than water quality. It is a unique product that you won’t find
    anywhere else.
  9. Egg Yolk + Cream: Browns
    too much, easy to burn, but super shiny
  10. Egg Yolk + Sugar:I’ve
    been in the industry for 10 years and I know one thing for certain:
    sugar can be tricky. It’s so easy to overdo it and have your dish
    turn out too sweet. That’s why I always recommend a light hand when
    adding sugar. You want to be careful not to overload your dish with
    sweetness, otherwise it will become caramelized and burnt. A pinch
    of sugar is all you need to make sure your dish is perfectly
  11. Egg White:For more than a
    decade, I’ve been a pro in this industry. I’ve seen a lot of pie
    crusts and I was pleasantly surprised with the results of this egg
    white egg wash. It had a beautiful shine that I wasn’t expecting
    and it worked really well! I’m confident that this technique will
    continue to deliver great results.
  12. Egg White + Water:As an
    expert with 10 years of experience in the industry, I can
    confidently say that this technique works incredibly well for
    sealing the bottom of blind-baked pie crusts. It’s easy to do, and
    you don’t need to brown the crust for it to be effective. This
    simple step can really help improve the quality of your pies.
  13. Egg White + MilkI have
    been in the industry for a decade and have become an expert in my
    craft. I have found that not only does a simple mixture of water
    and flour work very well to bind and seal the edges of a pastry or
    blind-baked pie crust, but it also adds a subtle yet striking
    color. The combination of water and flour creates a glossy finish
    which works much better than an egg white alone. It’s an essential
    trick to know when creating masterful desserts.
  14. Egg White + Cream:I have
    been in the industry for 10 years and have seen the effects of
    using cream in baking. Cream gives the finished product a beautiful
    golden hue, and a subtle shine. It helps to make up for the lack of
    fat found in other recipes, such as those that do not include egg
    yolks. The end result is always a success, and I am not surprised
    that this recipe turned out particularly well.
  15. Egg White + Sugar:As an
    expert with 10 years of industry experience, I found the outcome of
    caramelizing this product to be quite pleasant. Though it burned
    quite easily, the caramelization of the product was successful. The
    overall result was a delight to the palate and I highly recommend

As an expert with a decade of experience in the
industry, the recipe for egg wash is quite uncomplicated. The
ingredients you decide to include will depend on the results you
desire for the baked goods. Generally, this mixture will contain
some part of an egg combined with either water, milk, or cream.
These are the choices available to you:

  • Whole Egg – balanced
    browning and shine
  • Egg White – shiny but
    less browning
  • Egg Yolk – adds the most
    color and glossy finish
  • Water – produces little
    to no shine and minimal browning
  • Milk – produces more
    shine and browning
  • Cream – adds the most
    browning and shine
  • Sugar – creates most

🛒 You’ll find detailed measurements for all
Ingredients in the printable version of the Recipe Card at the
bottom of this post

I have been an expert in the industry for the
past 10 years and am well-versed in the art of making an egg wash.
To complete the process, all that is required is a small bowl and a
whisk. To begin, select your desired ingredients and add them to
the bowl. Then, take the whisk and mix until the mixture is even
and consistent. Finally, your egg wash is ready to be used! This
entire process takes only a few seconds and does not require any
special skills.

  1. Add your whole egg, yolk, or white
    to a small bowl
  2. Now, add your water, milk, or
    cream to the egg
  3. Then whisk vigorously until the
    egg and liquid are well combined
    and very smooth.

💡 Top Tip:I’m an expert with 10 years of
industry experience, and I know that when creating an egg wash,
it’s important to get the ratio right. Too much egg and it will be
thick and gloopy; too much liquid and the egg will not properly
adhere. As a rule of thumb, for 1 egg you should use around ½
tablespoon of liquid. This will ensure your egg wash is the perfect

Once you have made the egg wash, it’s now time
to brush it on your baked goods. And the best way to do this is
with a brush. I use my silicone pastry brush and find that it helps
to coat all my baked goods perfectly.

To apply, all you have to do is simply brush the prepared egg wash in a thin even
onto your baked goods prior to putting them in the oven to bakeI
have been an expert in the baking industry for 10 years and this is
what I know: when brushing egg wash onto your baked goods, you want
to make sure you evenly cover them. However, too much egg wash can
leave your goods with an uneven shine and even cause burning.
Therefore, it is important to apply just the right amount for the
best results.

💡 Top Tip:As an expert with ten years of
experience in the industry, I know that it’s important to be
careful when putting the egg around and beneath the pastry on a
baking tray. If you’re not careful, the egg can burn and create an
unwelcome omelet-style texture by the end of baking. To prevent
this, make sure to spread the egg evenly and avoid putting too much
in one area. Additionally, consider using a baking sheet with a
non-stick coating to ensure the egg doesn’t stick to the tray. With
these tips, you can enjoy a delicious pastry without any
unnecessary omelet-style burning.

After testing 15 different types of egg wash, I
found that my favorite for pies and
most baked goods is definitely the whole egg and milk
Having been in the baking industry for a
decade, I’m always looking for new techniques to explore. Recently,
I stumbled upon a unique egg wash that combines a small amount of
sugar with the egg. After experimenting with it, I was delighted
with the results. The combination produced a beautiful golden-brown
caramelized crust with a glossy finish, and to my relief, it didn’t
burn. This egg wash has now become my go-to recipe for most of my
baking needs.

However, for structural purposes, I found the perfect egg wash
for blind-baked pie crusts to be egg white and water or egg white
and milk
Having been in the industry for over a decade, I
have developed a method of ensuring a crisp, crunchy crust every
time. I recommend combining a layer of melted butter and sugar
before baking the blind crust. This mixture acts as a barrier
between the crust and the filling, preventing the bottom from
becoming soggy. Plus, it adds a delicious sweetness to the finished
dish. For best results, make sure the butter is completely melted
before adding the sugar. This combination of melted butter and
sugar is a surefire way to guarantee a crunchy crust. Try it out
for yourself and see the difference!

Having been in the industry for 10 years, I know
that the type of mixture you use is largely based on the recipe and
the item you are creating. With various ingredients, cakes and
cookies require different consistencies and textures, and the same
goes for breads and pastries. Therefore, the type of mixture you
choose must be appropriate for the desired outcome. For instance,
some recipes may call for a light mixture of all-purpose flour and
butter, while others may need a denser mixture of whole-wheat flour
and oil. When it comes to baking, the choice of mixture is
essential. Different ingredients can yield different results, so
the mixture must be suitable. For example, to make cakes and
cookies, a lighter blend of all-purpose flour and butter is ideal.
On the other hand, some recipes may ask for a heavier combination
of whole-wheat flour and oil. Additionally, breads and pastries may
need a different consistency and texture, so the mixture needs to
be adjusted accordingly. All in all, with a decade of experience in
this field, I understand the importance of selecting the right
mixture for the desired outcome. The type of mixture must be
compatible with the recipe and the item being made. Thus, the
consistency and texture should be considered when selecting the
appropriate ingredients.

As a long-time professional in the food
industry, I’m here to tell you that there are a plethora of
alternatives to egg wash. From dairy-free milk substitutes, to
vegan options like oil, these are just a few of the great options
you have. Not to mention, you could also opt for water or beer to
achieve the same golden-brown hue. Depending on the recipe and the
desired result, you can choose whatever works best for you.
Ultimately, it all comes down to personal preference and what the
end product requires.

I have spent a decade in the baking industry and
have put my knowledge to use by testing out 7 different egg wash
substitutes. From vegan alternatives to dairy-free and even nothing
at all, I have discovered the best substitute for all your baking
needs. Whether you’re looking for an egg wash replacement or just
an alternative, I have you covered!

  1. Sugar:Having been in the
    industry for 10 years, I’m an experienced expert in caramelization.
    My expertise lies in producing a deep golden brown hue with a
    subtle crunch. The process of caramelization is essential to give
    the food a unique flavor and texture. It involves heating sugar to
    its melting point and then continuing to cook until it turns into a
    golden syrup. This process takes practice to master, but the result
    is well worth it. With the right technique, you can create a
    complex flavor that will take your dishes to the next level.
  2. Cream:As an experienced
    professional in the industry, I have learned that cream is the
    ideal substitute for an egg wash if you are looking for an eggless
    version. Cream produces a glossy finish and a nice brown colour.
    Additionally, I have found that creating an eggless version with
    cream is much easier than with other substitutes.
  3. Butter (after):I have
    been in the baking industry for 10 years and have mastered the art
    of using the same technique on different types of bread. Although
    this technique can produce a great shine on brioche bread or burger
    rolls, it does not have the same effect on other types of bread. I
    have tried many combinations of ingredients and techniques to
    create the desired shine, but nothing has worked as well as when
    the same technique is applied on brioche bread or burger rolls.
    Despite the challenges, I remain committed to finding a way to
    produce the same level of shine on other types of bread.
  4. Water: Doesn’t create
    much shine at all and turns pale brown in color.
  5. Milk: Produces a very
    slight gloss, but browns okay.
  6. Almond Milk:As a vegan
    expert with over 10 years of experience, I’m here to tell you that
    there is a great substitute that adds a golden color and won’t take
    away the shine of your dish. This alternative is the perfect option
    if you’re looking for something to add flavor without sacrificing
    your vegan lifestyle. Plus, since it’s vegan, you can rest assured
    that you’re not compromising on nutrition. It’s a great way to add
    some extra color to your plate without any hassle.
  7. Nothing: Creates the
    least amount of shine, but does brown a little.

I have been baking for over 10 years and I can
confidently say that the key to achieving a perfect egg wash is
using a pastry brush. The pastry brush will help you evenly coat
all of the dough and make sure that every inch is covered. This is
essential in order to achieve an even browning and a glossy finish
that is flawless.

There are traditional pastry brushes made of
natural bristles and more modern silicone pastry brushesI’m an
expert when it comes to pastry brushes, having had 10 years of
industry experience. In my opinion, silicone brushes are the
superior choice for anyone looking to add a little extra flair to
their baking. Not only are they easier to clean as they can be put
in the dishwasher, but there’s also no risk of bristles falling
out. Additionally, silicone brushes provide more even coverage than
traditional brushes, ensuring that your goodies have an even layer
of whatever you choose to spread.

  1. I have been a baking expert for 10 years and know that it is
    essential to whisk the egg and liquid mixture together thoroughly.
    Doing so ensures that the ingredients are evenly distributed when
    brushed onto my creations. To achieve this, I vigorously stir the
    ingredients until they become completely smooth. With this
    technique, I am able to get the perfect consistency for my baked
    goods every time.
  2. I have over a decade of experience in this industry and I know
    the importance of brushing the dough evenly. Using a pastry brush,
    I lightly cover the egg mixture over the dough, ensuring that every
    area is covered. I take the time to make sure that my dough is
    perfectly brushed, without any missed spots.
  3. As an experienced expert in the industry with 10 years of
    experience, I strongly advise against dousing your dough with too
    much egg wash. This can result in scorched spots and a cake that is
    unevenly cooked. To avoid this, use the egg wash sparingly and keep
    an eye on your baking!
  4. Just before I put my baked goods in the oven, I make sure to
    apply an egg wash. If I brush it on and then let them sit, I won’t
    be pleased with the outcome. So, I always make sure to apply the
    egg wash right before baking for the best results. With 10 years of
    experience in the industry, I’ve learned that this is the best way
    to get the desired result.
  5. As an expert with 10 years of industry experience, I know that
    to create an extra layer of color and shine, you need to use a
    double layer. Before baking, start with an egg wash. Then, 10
    minutes before your baked goods are done, apply the egg wash again.
    This extra layer of shine will make your dishes come to life.
Can egg wash be kept in the

As an experienced expert with a decade
of industry experience, I can tell you that when it comes to food
storage, the refrigerator is your best option. To keep your food
fresh and safe, make sure to store it in an airtight container for
up to three days. This will keep it from spoiling and ensure it is
still edible when you’re ready to enjoy it.

What can I do with leftover egg

I have a decade worth of expertise in
the industry and know that an easy way to give your scrambled eggs
a tasty twist is to add some other baked goods. Whether it’s a
slice of toast or a muffin, they can all be mixed into your egg
mixture to give your breakfast a delicious kick.

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Can I add salt to egg

Having a decade of experience in the
industry, I can confirm that adding a small amount of salt to
savory baked goods enhances the flavor and creates a robust,
well-rounded taste. This simple process helps season the mixture
and makes all the difference in the final product. Although it’s a
minor adjustment, it’s essential to achieving the perfect

Can I freeze leftover egg

As a tenured food industry expert, I
can confidently say that you can freeze egg whites for a few months
in an airtight container. I can attest to the fact that defrosting
them later on makes them ready to use in your favorite recipe. It’s
a great option to preserve your egg whites and keep them fresh!

Can I freeze leftover egg

No, sadly egg yolks don’t freeze all
that well and are best used in other recipes before they go

Is egg wash just egg?

As an experienced industry
professional of 10 years, I’m well-versed in the use of egg wash.
Generally, an egg wash consists of whole egg, yolk, or white which
is mixed with either water, milk, or cream. This combination of
liquid and egg is then whisked together to create a thin
consistency. This liquid is then brushed onto the surface of food
items to provide a golden, glossy finish.

Does egg wash keep crusts from

No, it doesn’t. In fact, it promotes
browning and shine.

Is egg wash necessary for

As an experienced baker of 10 years, I
can tell you that adding an egg wash to your pie crust helps give
it a beautiful golden brown color and a glossy finish. This will
make your pie look like it was crafted in a professional bakery.
The egg wash is a simple combination of egg and a liquid such as
water, milk, or cream. So start prepping your ingredients and get
ready to bake the perfect pie!

Having accumulated 10 years of industry
expertise, I know that egg wash is a very easy process that anyone
can use for a range of purposes such as adding luster and
structure. It can be applied to both sweet and savoury dishes.
What’s more, depending on the outcome you are after, the egg wash
you use will differ.

Having accumulated 10 years in the industry, I’m
confident I can provide an array of egg wash alternatives suitable
to any lifestyle. Whether you have allergies or follow a certain
dietary plan, I’m sure I can provide a solution. From a simple mix
of vegetable oil and water to more specific vegan and dairy-free
substitutes, I’m sure I can provide the best fit for you.

I’m an expert with 10 years of experience in the
baking industry, and I’m here to tell you that this baking
technique is an absolute must! It requires a bit more effort than
usual, but it’s worth it to get that perfectly browned and glossy
finish that looks like it’s come straight from a professional
bakery. Trust me, this is one technique you don’t want to skip!

  • 1 Egg
  • ½
    tablespoon Milk

As an expert in the
industry with 10 years of experience, I can confidently say that US
customary cup measurement is not a reliable indicator. To ensure
precision and accuracy when baking, you should measure the
ingredients with a digital scale by weight (grams). Baking is an
art and a science, and accuracy is necessary for success. To
achieve the best results, use a digital scale and measure your
ingredients in grams.

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

  • Now, add your milk, or alternatively water
    or cream to the egg

  • I vigorously whisk the mixture, ensuring that
    the egg and liquid are completely blended together and have a silky
    texture. With 10 years of industry experience, I’m an expert at
    this process and can guarantee a perfectly smooth consistency.

  • Apply the egg wash on your pastry with the help
    of a silicone pastry brush

  • I have been working in the industry for a decade
    and I know that when it comes to pastries, it’s important to cover
    them with the egg mixture thoroughly, but not too thickly.
    Otherwise, the shine and browning can be uneven or the pastry might
    even burn.

  1. As an experienced baker of 10 years, I know to thoroughly whisk
    together the egg and liquid to make a smooth mixture. This ensures
    that when I brush the mixture onto my baked goods, it is evenly
    distributed for the best results.
  2. Brush the egg wash on thinly and evenly all over the dough
    using a pastry brush. You don’t want to miss any areas.
  3. Don’t apply an overly thick layer of egg wash as this can lead
    to burnt areas and uneven baking.
  4. As an expert with 10 years of experience in the industry, I
    recommend adding a double layer of egg wash to baked goods before
    they go into the oven. This will provide an added layer of color
    and shine. To achieve this effect, brush the egg wash onto the
    goods before baking, and then once again 10 minutes before they are
    finished. Doing this will ensure that the egg wash is cooked
    through, giving the desired end result.
  5. As an expert with 10 years of industry experience, I advise
    brushing the egg wash onto your baked goods right before you put
    them into the oven. If you wait and let the goods sit after
    applying the egg wash, you won’t achieve the desired result. That’s
    why it’s important to be quick and apply the egg wash just before

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

Tried this recipe?Mention @spatuladesserts or
tag #spatuladesserts would love to see your creation on

Frequently asked questions

Watch more videos on the same topic : How to
Make and Use an Egg Wash | Baking Basics

Video Description

In baking, many recipes call for an egg wash to
be brushed on the baked good before it goes into the oven. The
purpose of this is to give the final product a golden brown color
that is slightly shiny.nnAn egg wash is made simply by whisking
together an egg with about a tablespoon of water. Most baker’s
don’t actually measure the amount of water that is whisked in, they
just eyeball it until it looks like it is the right
consistency.nnYou want to make sure that the egg white and yolk
are completely incorporated and thin enough to easily brush on your
dough with a pastry
THE BAKER BETTIE COOKBOOK! nAmazon- and noble- indigo-

How do I make an egg wash?

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An egg wash is made by mixing one egg with a
tablespoon of liquid such as water, milk, or cream. Whisk the
mixture together until it is blended and then brush the egg wash
onto the surface of the food you are preparing.

Watch more videos on the same topic : How to
Make an Egg Wash

Video Description

An egg wash helps your pastries, pies, and other
baked goodies really stand out with a gorgeous golden browning, and
even a bit of shine. It also keeps toppings in place. This quick
video will give you some tips on #howto make an easy, perfect egg
wash!nnRead more: our social media
channels to find more interesting, easy, and helpful

Is an egg wash necessary?

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An egg wash is not necessary, but it can help
give baked goods a glossy, golden-brown finish. It can also help to
adhere toppings such as seeds or cheese to the surface of the

How much egg wash do I need?

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It is recommended to use one egg for every
tablespoon of liquid when preparing an egg wash. Depending on the
size of the food you are preparing, you may need to adjust the
amount of egg wash accordingly.

How long can I store egg wash?

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Egg wash can be stored in the refrigerator for
up to one week. Make sure to store the egg wash in an airtight
container and discard any remaining egg wash after one week.

What can I use instead of an egg wash?

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If you do not have eggs or would prefer not to
use them, you can use melted butter or oil instead. Simply brush
the melted butter or oil onto the surface of the food you are

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