The Ultimate Egg Wash (VIDEO) Tutorial - Spatula Desserts (2024)

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 and am going to share with you everything I know about egg wash. From which one you should use for different types of baked goods, different variations based on diet types, and my favorite.

And if you prefer egg-free or vegan, don't worry! I've also tested 7 substitutes for egg wash that include both egg-free and vegan variations to suit any dietary need. There is an egg wash or substitute for everyone!

What is egg wash

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 and 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.

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 pie and many other types that are used to help achieve a beautiful golden brown and professional glossy look. Egg wash for puff pastry is what gives the baked dough its pretty shiny finish.

The science of egg wash

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.

The egg white alone will promote a shiny baked pie but without the yolk a much less browning. So if you want a finish that is both golden brown and glossy, you must use an egg wash that contains both egg yolk and egg white.

This same concept pertaining to protein is true in relation to what liquid you choose to use to thin out the egg. Because milk is high in protein and has more sugar, egg wash with milk will promote more shine. Yet, cream due to its high-fat content like yolk will increase the browning effect as well.

What does egg wash do

Egg wash is a really versatile technique that is used not only in baking but in cooking as well. I'm going to focus on how to use egg wash for baking, but it's important to note the role that it plays in other types of recipes.

So what is egg wash used for!?! What does egg wash do for pie crust?! Egg wash can be used merely for aesthetic reasons to add golden brown color and a nice shine. Or, for structural purposes to seal or secure edges of pastry or enforce the bottom of pie crusts. Its glue-like qualities also make it perfect for binding sugar crystals and spices to the tops of baked goods as well as on other types of food. In fact, it's used in savory recipes to adhere breadcrumbs to dishes like chicken tenders or even Italian arancini.

Examples of how to use egg wash

1. Adds shine and golden color: Adds gloss and helps in browning enriched breads, dinner rolls, pies, puff pastry, danish, and croissants.
2. Acts as a barrier: Egg white versions are used to brush the bottom of blind-baked pie crusts to help prevent a soggy bottom by creating a barrier.
3. Seals and secures: Binds the edges together of hand pies, dumplings, eggrolls, empanadas, pierogies, ravioli, and many types of filled pasta.
4. Breading foods: Egg wash for frying is done to adhere breadcrumbs to dishes like chicken parmesan, schnitzel, pork chops, and eggplant.
5. Adds depth and flavor: It can be brushed onto roasted chicken or turkey to promote even more browning and help the seasonings stick to the skin.

Different types of egg wash

The most commonly used egg wash is a mixture of a basic egg and water or milk. Yet, there are many different types of egg washes that can be used for various purposes in baking and each one has a distinct effect on the outcome of the baked goods.

It can be just a whole egg, just the white, just the yolk, or a combination of any part of an egg mixed with water, milk, or cream. Some recipes even contain a small amount of sugar to aid in caramelization. Each ingredient plays a vital role and some egg washes are used for multiple reasons depending on the desired result.

I tested 15 different types of egg wash so you don´t have to! And I'm sharing my findings with you. Which ones I found the best to add a nice shine, improve browning, or worked the best for structural purposes.

1. Whole Egg: A little thicker but adds golden color and shine. To avoid too much deep color you the best to apply this one about 15 minutes before it's finished baking.
2. Whole Egg + Water: Browned very well and created a lovely medium shiny finish.
3. Whole Egg + Milk: The best and my favorite egg was for pie crust , it adds wonderful golden brown color without burning and has a beautiful shine.
4. Whole Egg + Cream: A little too brown but has a good shine, and probably the smoothest of all
5. Whole Egg + Sugar: Browned too much and is very easy to burn. With this one you must pay attention and only add a dash of sugar.
6. Egg Yolk: Too thick without the additional liquid, resulting in way too much browning and caramelization of all the egg yolk versions.
7. Egg Yolk + Water: Worked okay and the best of all the egg yolk only combinations for adding gloss and browning. Overall, the outcome was a pale yellow color with less shine.
8. Egg Yolk + Milk: Less thick than egg yolk only, shinier than the water version and provides a similar shine to whole egg + cream
9. Egg Yolk + Cream: Browns too much, easy to burn, but super shiny
10. Egg Yolk + Sugar: Very easy to burn, caramelized very easily, and overall a bit too much, so you only want to add just a pinch of sugar.
11. Egg White: Lots of shine! Actually worked quite beautifully compared to what I was expecting. I usually apply egg white egg wash to blind bake pie crust
12. Egg White + Water: Doesn't brown much at all, but works very well to seal the bottom of blind-baked pie crusts.
13. Egg White + Milk: Adds very little color but works very well to seal the edges of pastry and blind-baked pie crusts similarly to egg white only
14. Egg White + Cream: Produces a beautiful golden color and some shine. Cream sort of compensates the lack of fat (as no egg yolk in this) so no surprise that the overall outcome was probably the best
15. Egg White + Sugar: It will burn easily, but it did caramelize well and the overall outcome was quite pleasant

How to make egg wash

Ingredients

The egg wash recipe ingredients are super simple, so it's time to decide which ingredients you'd like to include in your mixture. Again, what you choose to use is dependent on the effect you want it to have on your baked goods. Yet, regardless, for most egg washes you'll be using some part of an egg combined with water, milk, or cream. Your choices include the following:

• 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 caramelization

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

Method

Making an egg wash is a very simple process that takes just seconds. Once you choose your ingredients, all you need is a small bowl and a whisk.

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: Be sure that your egg to liquid ratio is balanced. You don't want the egg wash to be too thick and gloopy. For 1 egg you will need about ½ tablespoon of liquid

How to apply egg wash

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 Creuset 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 layer onto your baked goods prior to putting them in the oven to bake. Do be sure to cover the entire baked goods with egg wash. 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.

💡 Top Tip: Try not to spill the egg around and under the pastry on the baking tray as it can result in an unpleasant omelet-style burning by the end of the baking time

What egg wash to use

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 combination. I discovered that it created golden brown caramelization that didn't burn and a lovely glossy finish. So I think this will be my preferred, go-to egg wash that I use 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. This combination when applied to the bottom of blind-baked crusts helps to prevent a soggy bottom once the pie is filled.

So, as you can see, what mixture to use is also highly dependent on the recipe and what you are making.

Substitute for egg wash

Sometimes you just need an alternative to a traditional egg wash and wonder what can I use instead of egg wash. The reason could be allergies, dietary restrictions, personal preference, or even just the recipe at hand. But don't worry! There are many options to choose from that will still create beautiful browning.

So you can easily find a substitute for egg wash and there are several to pick from. In fact, I've tested 7 different substitutes from vegan to just dairy or nothing at all to help you pick the best substitute for all your baking needs!

1. Sugar: Produces a deep golden brown color and a little crunch from the caramelization.
2. Cream: Creates the most gloss of the eggless versions and does turn a nice brown color. If you want to substitute egg wash with an eggless version, cream is your best option
3. Butter (after): Does not produce as much shine as when the same technique is applied on brioche bread or burger rolls.
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: A great vegan alternative that adds some golden color, yet doesn't add much shine.
7. Nothing: Creates the least amount of shine, but does brown a little.

Equipment notes

To apply egg wash properly it's best to use a pastry brush, which will help you to fully and evenly coat your baked goods. It's very important that all the dough is covered to ensure both even browning and a seamless glossy finish.

There are traditional pastry brushes made of natural bristles and more modern silicone pastry brushes. While both types of pastry brushes will do the job, I'm a big fan of silicone brushes. They are much easier to clean because they can go in the dishwasher and there are also no bristles that can sometimes fall out.

Expert tips

1. 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.
2. Brush the egg 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. 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.
5. 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.

FAQs

Conclusions

As we have covered in this article, egg wash is a very simple technique that anyone can use for many different reasons from adding color and shine to enforcing structure. It's used on both baked goods and savory foods. That being said, as we have learned what type of egg wash you use is dependent on the effect you want to achieve.

We've also covered what you can substitute for egg wash including some options that are vegan and dairy-free. There is an egg wash or substitute that will suit your needs regardless of allergies or diet type.

Applying this baking technique is so easy and one that I highly recommend. It's worth the little extra added effort to achieve baked goods with a professional perfectly browned and glossy look.

Recipes using egg wash

Have you tried this recipe?

Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your dessert turned out and your feedback also helps other Readers!