Whole-Egg Egg Wash

Preparation info

  • Yield:

    1 cup

    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 4 eggs
  • ½ teaspoon (2.5 g) salt

Method

  1. Beat the eggs and salt together until the yolks and whites are combined.
  2. Allow to stand 30 minutes before using or, preferably, cover and refrigerate overnight.