Egg Wash for Baking: The Who, What, Where, When, Why & How of Egg Wash by Chef Gigi
Want to bake like a pro? Pro bakers use egg wash, and so should home cooks when baking and preparing certain recipes. Egg wash is basically mixing egg with either water or milk. Here's the who, what, where, when, why and how on egg wash and how to use egg wash like a professional chef:
- 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.
- 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!
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