Egg Wash for Baking: The Who, What, Where, When, Why & How of Egg Wash Cooking Tips
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!
Note: 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links.
Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.
Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.