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Basic Egg Wash

A simple mixture of eggs and liquid that creates a glossy, golden finish on pastries, breads, and baked goods. This professional-looking wash takes just 2 minutes to make with ingredients you already have on hand.
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Prep Time 2 minutes
Total Time 2 minutes
Servings: 1 batch
Course: Baking Ingredient
Cuisine: International
Calories: 17
Ingredients Equipment Method Notes

Ingredients
  

Basic Egg Wash
  • 1 large egg
  • 1 tablespoon water milk, or cream
  • Pinch of salt optional
For Vegan Egg Wash
  • 1 tablespoon aquafaba liquid from canned chickpeas
  • 1 tablespoon water
  • Pinch of salt
For Extra Shine
  • 1 egg yolk
  • 1 tablespoon heavy cream or milk
  • Pinch of salt

Equipment

  • Small bowl or ramekin
  • Fork or small whisk
  • Pastry brush
  • Measuring spoons
  • Fine mesh strainer (optional)

Method
 

  1. Crack one large egg into a small bowl or ramekin, working over a clean surface to avoid shells.
  2. Pour in 1 tablespoon of water, milk, or cream depending on desired shine level. Cold liquid works fine; no need to warm it.
  3. Sprinkle in a tiny pinch of salt if desired. This helps proteins denature and set faster on dough.
  4. Use a fork or small whisk to beat the mixture for 15 to 20 seconds until egg and liquid are fully blended with no streaks remaining.
  5. Pour egg wash through a fine mesh strainer into a clean bowl for ultra-smooth application (optional step).
  6. Prepare pastry brush and have it ready when baked goods are prepared.
  7. Brush egg wash onto pastries, breads, or baked goods about 10 to 15 minutes before baking. Apply thin, even coat; too much wash can make edges soggy.
  8. For extra-dark, shiny results, brush another thin coat of egg wash about halfway through the baking time.

Notes

Always brush egg wash on unbaked dough, never after baking. Heat sets the proteins and creates the signature glossy finish. If applied to already-baked goods, you'll get a sticky, gluey coating instead. Egg wash-coated dough should rest for a few minutes before baking to set properly. Store unused egg wash in an airtight container in the refrigerator for up to 5 days. Freeze in ice cube trays for up to 3 months. Each cube is approximately 1 tablespoon.