How to make an egg wash for glazing pastries

Brushing an egg wash onto pastries is one of the simplest ways to achieve a shiny and beautiful finish. To prepare a basic egg wash, whisk together one egg with one tablespoon (15ml) of water, whole milk, or fresh milk. Brush this mixture over the dough before baking, or use it to bind layers of dough together. If you'd like an alternative to the egg wash, you can use olive oil, egg replacers, or full-fat dairy products. No matter which option you choose, you can easily adjust the mixture to create perfect results.

1 egg 1-3 teaspoons (5-15ml) of fresh milk, whole milk, or water Make enough egg wash to cover one pie or bread loaf

Crack an egg into a small bowl. You can use any type of egg in any size. However, industrial eggs tend to yield more egg wash than free-range or quail eggs.

• If you prefer a darker egg wash, use only the yolk and a pinch of salt. The salt will thin the yolk, making it easier to spread over the pastry.

Add 1 teaspoon (5ml) of liquid. You can use water, fresh milk, whole milk, or soy milk, depending on your preference. The liquid will thin the yolk, preventing the surface of the pastry from becoming dry or cracking during baking. If the mixture seems too thick, you can add 1-2 teaspoons (5-10ml) of liquid to thin it further.

• Each type of liquid creates a different effect on the final result. For example, water produces a slightly matte surface, while fresh milk and whole milk create a glossy finish on the pastry.

Whisk the egg mixture well. Use a whisk or fork, and rotate your wrist to mix the egg and liquid together in a circular motion. Whisk for about 10 seconds until the yolk and whites are fully blended.

• Avoid overwhisking the mixture to the point of creating bubbles.

Optional: Add additional ingredients as desired. You can incorporate a pinch of spices like nutmeg or cinnamon if you'd like a richer color and flavor in the egg wash. A bit of salt can be added to enhance the gloss on the final product or to increase adhesion between layers of dough.

Add water to thin the egg wash (if needed). If you plan to brush the egg wash on pastries that will rise, such as puff pastry or bread, add 1-2 teaspoons (5-10ml) of liquid to prevent the surface from cracking as it expands.

Use half-and-half or whole milk. If you'd like to avoid using eggs in your egg wash but still want a golden-brown finish on your baked goods, you can brush half-and-half or whole milk on your pastries for a slightly matte effect.

• However, whole milk may cause the surface to crack when the pastry rises.

Brush with olive oil instead of egg wash. Olive oil is a plant-based alternative to egg wash. Simply brush pure olive oil onto bread or other baked goods. While olive oil gives a glossy finish to baked goods, it can leave a hint of olive flavor, so it's best to avoid using it on sweet pastries.

• For another vegan alternative, you can mix a few teaspoons of water with soy flour.

Use an egg replacer product. You can buy vegan egg replacers or those made from egg whites and thickening agents. If you use a liquid replacer, brush it directly onto the surface of the pastry. For powdered replacers, mix with some water to create a spreadable consistency.

Brush the egg wash onto the bread. Dip your pastry brush into the egg wash or any other alternative mixture. Apply the mixture evenly over the surface of the bread, but avoid letting it drip down the sides, as this could cause the bread to stick to the pan. Score the top of the bread and bake according to the recipe instructions.

• If the egg wash pools near the bottom of the bread, you may see cooked egg spots on the loaf.

Brush the egg wash on the bottom crust of an unbaked pastry shell. To prevent the bottom of the pastry from becoming soggy, apply the egg wash before adding the filling. As the pastry bakes, the egg wash will set and prevent moisture from soaking into the crust.

Seal the edges of the pastry with the egg wash. If you're making puff pastry or filled pastries, brush the egg wash along the edges of one layer. Fold or add another layer of dough on top and gently press down. The egg wash will help the layers adhere to one another.

• If you prefer a lighter and crispier finish, make the egg wash with egg whites and water.

Glaze the surface of your baked goods. After adding the filling or assembling pastries like croissants or rolls, brush the egg wash over the top before baking. Bake immediately for a beautiful, golden finish. Try brushing the egg wash on the following types of baked goods:

• Bread and rolls
• Puff pastry
• Pie crusts
• Meat-filled pies like pasties, empanadas, and shepherd's pie
• Savory puff pastries
• Cookies

Use egg wash to secure toppings like seeds, sugar, or layers of pastry. If you want to decorate your pastries, brush the surface with egg wash and sprinkle your chosen decorations on top. The egg wash will help keep everything in place.

• For example, brush egg wash on a pie and sprinkle coarse sugar on top. For bread, sprinkle sesame seeds or poppy seeds over the egg-washed surface.
• If you're adding decorative pastry pieces to puff pastry, brush a bit of egg wash on the decoration before positioning it.