How to Make an Egg Wash

egg wash

An egg wash on a pastry will make the pastry stand out and shine, showing off your work.

The incredible edible egg seems to have endless uses, and this is yet another one.

A layer of this wash can help highlight any pastry design you may have created.

The esthetic effects of the wash are definitely worth using on your baking.

The egg yolk is a very effective and strong binder, and will help hold a pastry shut.

The egg white too plays a part in making the wash a little more flexible, and together they are perfect.

But even more perfect when you add a little bit of extra liquid. 

What is an Egg Wash?

egg wash

It is a way of providing a sheen to baked goods, pastries and pies.

It is also very useful for making a barrier that the pastry filling will not penetrate.

This will prevent your pie from getting the dreaded soggy bottom that bakers the world over are fearful of. 

At the same time, applying an this wash, will give your baked goods a beautiful golden brown color.

Whisking an egg will give you all you need for a perfect wash, but you can also add water, milk or cream.

Each addition will give you something a little different for your pursuit of the perfect golden color. 

Egg and water will make the glaze less shiny and it will give it a little more flexibility when your dough stretches in the oven.

Milk will give you more of a matte, and less shiny look, while allowing for a nice brown color.

Cream is usually used when the egg white is not used providing a bit more flexibility but not as much as the milk or water.

How to Use an Egg Wash

egg wash

One way to use it is as a liquid barrier in a pie crust to keep your crust crispy.

If you are using an egg and liquid wash you will need about one tablespoon of water.

Using a silicone pastry brush or one with natural bristles brush the egg wash on pastries before baking.

Used on everything from breads, dinner rolls, puff pastries and other baked goods.

Also used as a method to seal pies and pastries where the egg wash is the binder keeping edges together.

Another way to utilize a wash is as a way to get seeds or any other addition to stick to the outer crust. 

Once you have used your egg wash it is best to get rid of any that is leftover, it won’t keep very well.

Tips for Making

  • It’s important not to dilute the egg too much with the liquid, otherwise the egg won’t be thick enough to bind.
  • Don’t over brush your pastry, or it can become too stiff.
  • Add a pinch of salt for what can make the shine even brighter.

egg wash

Egg Wash Recipe

An egg wash on a pastry will make the pastry stand out and shine, showing off your work.
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Course: Basics
Cuisine: American
Keyword: Baking, Egg Wash, Guide, Pastries, Pies
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Calories: 72kcal


  • 1 Egg
  • 1 tbsp Milk
  • Salt pinch


  • Add all ingredients into a bowl and whisk together.



Calories: 72kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 165mg | Sodium: 68mg | Potassium: 83mg | Sugar: 1g | Vitamin A: 262IU | Calcium: 43mg | Iron: 1mg

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