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Egg Wash
Appears in
By Bo Friberg
Published 1989
Egg wash gives a shine to soft breads and rolls, croissants, and puff pastry items. It is also used as a glue to hold pieces of dough together or to make almonds or sugar adhere when sprinkled on a pastry or cookie before baking.
The best shine is obtained from egg wash containing only egg yolks and salt, thinned with a little water or milk. This is not really practical, however, unless you have egg yolks sitting around or have a use for the separated whites. It makes more sense to use the whole egg beaten with a little salt (but no water or milk) for everyday use (see Chef’s Tip).