Buzz
If you're someone who bakes pastries, you’ve probably found yourself, at one time or another, gently brushing a buttery dough with a beaten egg or part of an egg, without necessarily questioning why. (Or perhaps you did wonder why. I can't read your mind, after all.)
For many years, I followed these instructions without hesitation, never stopping to think about the differences between an egg white wash, a yolk wash, or a whole egg wash. From a chemical perspective, the contrast between egg whites and yolks is significant, and they have quite distinct impacts on pie crusts and other pastries. Here, we’ll explore how these different washes influence the color and finish of flaky, mouthwatering treats.
No Wash
Interestingly, a pastry without any wash appears the most pristine. It also has the most matte finish, browning and crisping without a noticeable shine.
Egg White Wash Only
Whisked to a frothy consistency, this wash adds a brilliant shine and a lovely golden hue, though it browns more gradually than a wash made with yolk.
Egg Yolk Wash Only
A yolk-only wash will give your pastries the deepest, richest color and the glossiest finish in the shortest amount of time. Its thicker consistency also makes it more likely to retain brush strokes or any other designs you create on it.
Whole Egg Wash
As expected, this wash falls somewhere between an egg white wash and a yolk wash. It may resemble the white-only wash, but it reaches that rich golden brown color much faster. The more you beat the egg, the smoother the wash will be, so whisk until frothy for optimal results.
Keep in mind that you’re not limited to using just one wash for your pie; you can mix and match them to create unique patterns or add depth to your design. Alternate between white and yolk washes for a lattice with extra dimension, or apply yolk only to cut-out designs while leaving the crust untouched. Want to make your pie your own? Use a bold yolk wash to paint your name for all to see.
