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Egg Wash
Appears in
By Bo Friberg
Published 2003
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 and 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 unless you have egg yolks sitting around or have a use for the separated whites. For everyday use, it makes more sense to beat the whole egg with a little salt, but no water or milk (see Chef’s Tip). Each of the following recipes will keep for up to 1 week in the refrigerator if kept covered and not left at room temperature for more than just a few minutes at a time when brought out for use.