Egg Wash Recipe
Whisking a whole egg with a small amount of liquid thins it just enough to brush on smoothly, so it browns evenly and gives baked goods a glossy, deep golden finish instead of sitting in thick, streaky patches.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 12
Ingredients
- 1 large large egg
- 1 tablespoon water
- 1 pinch salt
Nutrition per serving
- Calories
- 6
- Protein
- 1g
- Carbs
- 0g
- Fat
- 0g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Crack the egg into a small bowl.
- 2Add the water and a pinch of salt.
- 3Whisk vigorously with a fork for 20-30 seconds, until the yolk and white are fully broken up and combined into one uniform, slightly foamy liquid with no visible streaks.
- 4If you want an extra-smooth, streak-free finish, pour the mixture through a fine-mesh strainer into a clean bowl to catch any stringy bits of white.
- 5Dip a pastry brush into the egg wash and brush a thin, even coat over the dough, avoiding pooling in seams or crevices.
- 6Bake as directed in the recipe; the egg wash will set and brown along with the crust.
Tips & variations
- Whole egg plus water is the classic all-purpose wash: glossy and evenly golden, and the most common choice for pie crusts and hand pies.
- Egg yolk plus heavy cream gives the deepest, shiniest, most amber-colored crust, good for showpiece pies or laminated pastry like croissants.
- Egg white plus water gives a lighter, more matte, crisp finish with less browning, useful when you want a pastry to look pale gold rather than deep brown.
- Whole egg plus milk browns more gently than egg and water, a good option for dinner rolls or biscuits where you want color without too much shine.
- Add sugar seeds or coarse salt right after brushing, while the egg wash is still wet, so they stick instead of rolling off.
Storage & reheating
Leftover unused egg wash keeps covered in the refrigerator for up to 2 days; whisk again before using since it can separate slightly. Once a brush has touched raw dough, don't return it to the storage container, to avoid contaminating the rest with flour or raw dough bits. Egg wash isn't something to reheat; simply rewhisk and use cold or at room temperature.
Tips from the Tulo kitchen
- A silicone pastry brush is easier to clean than natural bristle and won't shed hairs into the wash.
- If a recipe calls for brushing twice, let the first coat set for a few minutes before applying the second for deeper color.
FAQ
What's the ratio for egg wash?
One large egg whisked with about 1 tablespoon of water, milk, or cream is the standard ratio and makes enough to brush a single pie crust or a dozen rolls.
Can I use just water instead of egg for egg wash?
Water alone won't brown or add shine the way egg does; if avoiding egg, brushing with melted butter or plant milk gives some color but a noticeably duller, less glossy finish.
Does egg wash need salt?
A small pinch of salt thins the egg slightly and helps it spread more smoothly, but it's optional and won't be noticeable in the finished flavor.
Why is my egg wash streaky after baking?
Streaks usually come from under-whisking, leaving stringy bits of egg white that brown differently than the yolk, or from brushing on too thick a coat.
Can I make egg wash ahead of time?
Yes, it keeps covered in the refrigerator for up to 2 days; whisk it again before brushing since the egg can separate slightly on standing.