An egg wash is generally a mixture of egg and liquid (usually water or milk) brushed on before baking. It is used to aid in browning and add shine to the baked product. I usually stick with a mixture of a whole egg and water, but different combinations can produce different results.
- Whole egg = shine, pale color
- Whole egg + water = shine and color
- Whole egg + milk = shine and color with soft crust
- Egg white + water = shine and firm crust
- Egg yolk + milk = shine and color with soft crust
- Milk = color with soft crust
- Water = crisp crust
To make your egg wash, thoroughly whisk 1 teaspoon of liquid per 1 egg. Use a pastry brush to brush your product with a thin coating of the egg wash.