Jeni Wright, Eric Treuille, Le Cordon Bleu

Making Egg Wash

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

A mixture of egg yolk and water is brushed over bread or pastry before baking to give a rich, golden colour and a glossy glaze.

Mix 1 egg yolk with 1 tbsp water and a pinch of salt. Whisk with a fork until combined. Brush the egg wash over bread or pastry with a pastry brush just before baking.

Nutritional Value of Eggs

Eggs are a valuable source of protein (one large egg contains 12-12% of the recommended daily allowance for an adult), supplying all essential amino acids needed by the body.

They also contain the minerals iron, iodine and calcium and vitamins A, B, D, E and K. Indeed, vitamin C is the only vitamin that is not present in an egg.

Eggs are also low in calories, supplying about 75 calories each. In the past, a limit on the number of eggs consumed per person per week was advised because of the cholesterol content, but more recent research shows that the dietary intake of saturated fat is the main cause of increased blood cholesterol levels. So, despite the fact that an egg contains 213 mg of cholesterol, all of which is within the yolk, the level of saturated fat is very low.

Although egg intake is restricted in some special diets, the current UK dietary guideline for egg consumption for an adult is 2-3 eggs per week.

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Making Egg Wash

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