Egg Wash

An egg wash is used to give a shiny finish to baked goods, such as Danish pastry, soft breads and rolls, puff pastry, and other pastry doughs. It can also be used as a “glue” to cement decorative sugars, candy décor, or nuts to the surface of baked goods and to hold dough pieces together during baking.

Egg wash may be made in two ways: whole egg or yolk only. The deepest, richest shine is obtained using yolks, but a yolk wash is quite thick and difficult to apply in a thin, even layer. It also tends to darken when the product is baked at high temperatures. To eliminate waste, most bakers use a whole-egg wash, even though it produces a paler sheen. Because it is thinner, it is easier to apply in an even layer. In commercial bakeries, egg wash is often applied with a spray gun, which reduces labor time and creates a perfect, even sheen.