Transform almost any baked good with a thin coat of this easy Egg Wash.
I can’t count how many times I’ve baked a delicious treat, only for it to turn out looking kind of sad. Pale muffins, faded croissants, bland-colored breads—you name it, I’ve done it. But there’s one easy trick that can prevent this problem before the dough has even reached the oven—a simple egg wash.
An egg wash is a blend of whisked egg and water. When spread thinly on top of your favorite baked goods, it leaves them coming out of the oven golden brown and glossy. Think of it like a finishing touch to something that already tastes amazing. Now it can look as wonderful as it tastes!
The first time I used an egg wash, it was on some homemade rolls my mom and I were making for dinner. The egg wash made them shimmer like sunshine, and they had a slightly crispy edge when bitten into. It makes my mouth water just thinking about it. But the fun doesn’t stop there! There are plenty of other ways to employ the egg wash technique to enrich your baked treats and make them shine.
The science behind an egg wash
According to modern chemistry, there’s an effect called the “Maillard reaction,” which happens when amino acids and sugars create certain compounds in food. These compounds create the golden brown texture many of us know and love, changing the flavor and texture of a baked good. It’s the same thing that makes burgers taste charred and toast taste browned. Since egg is full of complete proteins and sugars, it easily initiates this process, painting anything it’s brushed on with a golden brown hue and rich taste.
How do I store leftovers?
Egg washes are best used right away in their entirety. If I ever have leftover egg wash, I usually whip it up into scrambled eggs to repurpose it for another meal. However, you can also transfer the egg wash to a small, airtight container and refrigerate it for up to 24 hours. Make sure to use it within that time.
Serving suggestions
This egg wash recipe might be the quickest one I’ve written about. So, it’s easy to whip up for all kinds of baked goods that might need it. For breakfast, brush this on top of homemade bagels or croissants before baking to give them a golden finish. Or you can gloss it onto Brioche Buns, Potato Rolls, Spinach Pie, or Cheddar Gluten-Free Biscuits With Buttermilk. But egg washes aren’t just made for savory baked goods—you can also brush them onto sweet treats as well, like Apple Pie or Pecan Pie Puff Pastry. Don’t be afraid to experiment with this handy little enhancer!
Ingredients
- 1 large egg at room temperature
- 1 tablespoon water
Instructions
- Crack the egg into a small bowl and add the water.
- Whisk until light and frothy.
- Lightly brush the egg wash over your pastry or dough using a clean pastry brush, ensuring an even coat.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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