Egg Wash: The Who, What, Where, When, Why & How! by Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area

Cooking Tips
5 years ago
Egg Wash: The Who, What, Where, When, Why & How!

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! 

Good Cook Classic Pastry/Basting Brush
Good Cook Classic Pastry/Basting Brush $5
The natural handle brushes are great for baking. Set of 2.
OXO Good Grips Silicone Basting & Pastry Brush
OXO Good Grips Silicone Basting & Pastry Brush $8
Works like a natural bristle brush but with the added conveniences of heat resistance, odor resistance and cleanability.
KitchenAid Wide Basting Brush
KitchenAid Wide Basting Brush $8
The wide brush head is ideal for applying marinades, sauces or glazes to seafood, poultry, roasts and pastries.

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Donna John
Who knew I could enjoy reading a tip on egg wash so much! Thanks for the great information, Chef Gigi Gaggero! Now I can make your galettes like a pro!
Elisa A. Schmitz 30Seconds
Your tips to helpful and so FUN to read, Chef Gigi Gaggero! We appreciate you so much! (I know our foodie Donna John does, big time!)

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