What Is An Egg Wash And How Do You Use It?

It's the secret ingredient to golden brown and glossy pastries.

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Have you ever had empanada, a pop tart, or a croissant that didn't quite have that appetizing golden brown and glossy top? Chances are, whoever made those pastries didn't use an egg wash.


An egg wash is simply an egg beaten with a small amount of liquid like water, milk, or cream. It's brushed on top of pastries, pies, and bread to create that glossy shine and a golden brown finish. It's also used to seal or bind tarts, dumplings, and empanadas.


The general ratio when making egg wash is one tablespoon liquid per egg. To achieve a nice toasted color with a slightly shiny surface on pastries, use a whole egg beaten with water. For a glossier appearance, use milk instead of water. For the brownest and shiniest surface, use an egg yolk mixed with cream.


It's a simple yet important step when you need to seal in the filling of the pie or in creating that glossy golden brown crust on your homemade pastry. 



Tips from "Kitchen Glossary: Egg Wash" by Rachelle Santos from the May 2016 issue of Yummy magazine. Minor edits were made Yummy.ph editors. 



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