Egg Wash: The Who, What, Where, When, Why & How! by Chef Gigi Gaggero
a year ago
Want to bake like a pro? Here's the who, what, where, when, why and how on egg wash!
- Who: A baker, anyone who wants a high or low shine with the addition of color on their finished baked product.
- What: Eggs, water or cream. Sometimes salt. Depends on the desired outcome.
- Where: Used on pies, breakfast pastries and some breads.
- When: Brushed on right before the product goes in the oven, but can also be used to sealing something together. Like a calzone.
- Why: It makes your finish product shiny and gives it great color after baking.
- How: In a small bowl beat the following and lightly brush before placing your product in the oven: Very shiny – 1 egg, dash of salt, 1 teaspoon water; Not so shiny – 1 egg, 1-3 teaspoons milk; Very shiny, golden brown – 1 egg yolk, 1-3 teaspoons water.
Who knew?! I say it every day!
The natural handle brushes are great for baking. Set of 2.
Works like a natural bristle brush but with the added conveniences of heat resistance, odor resistance and cleanability.
The wide brush head is ideal for applying marinades, sauces or glazes to seafood, poultry, roasts and pastries.