You know when your baked goods are just so perfectly golden brown? And they have that gorgeous glossy finish that you just can’t resist? That’s created by an egg wash. It’s easy to make and it’s a staple for baking. It’s a total must!
An Egg Wash is perfect for: rolls, pies, or any kind of pastry crust. It’s particularly ideal for sealing pie crusts together because it’s so dense and holds so well. All you need are just a few simple supplies that you likely already have around you house.It reminds me of making Homemade Vanilla Extract because it’s just so easy. So let’s make it!
I like to make my Egg Wash with water but you could use cream or milk too. All of these recipes work well. I started with 1 tablespoon of water in the bowl and then cracked a fresh egg right in. You can make a wash with just egg white or just yolk but it’s easy and delicious if you use the whole egg. See how versatile it is?
Next take your fork and break the yolk. Mix the egg and all of the water thoroughly until it’s completely blended and uniform in color. It’s just like making scrambled eggs – but with water!
Whip it. Whip it good. Once you are finished your Egg Wash will be a gorgeous lemon yellow! I always use mine immediately. It’s so fast to make, that you can create it at the last minute right before you pop your pie or rolls in the oven. Egg Wash is not something you will want to keep in your fridge.
Whenever you are ready to use your Egg Wash, grab a basting brush and add a thin layer to the surface of your dough or pastry crust. Immediately put the item in the oven while the Egg Wash is still wet.
Sometimes after I baste my dough or pastry crust with egg wash, I add a little sprinkle of sugar or salt – depending on whether the item is sweet or savory. It’s the perfect way for these toppings to stick! So what is your favorite way to Make Egg Wash? Tell us in the comments.
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