Go Back

Egg Wash

Egg wash is a simple mixture of eggs and liquid that creates a gorgeous, glossy finish on pastries, breads, and pies.
Print Recipe Pin Recipe
Prep Time 2 minutes
Total Time 2 minutes
Servings: 1216 pastries
Course: Baking Component
Cuisine: French/Baking Technique
Calories: 5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 large egg
  • 1 tablespoon water
  • Pinch of salt
Optional Additions
  • 1 teaspoon sugar
  • 1 teaspoon honey or maple syrup
  • Seeds or coarse sugar for topping

Equipment

  • Small bowl
  • Fork or whisk
  • Pastry brush
  • Measuring spoons
  • Small spoon for stirring

Method
 

  1. Crack the egg into a small bowl.
  2. Add 1 tablespoon of water and stir to combine.
  3. Add a pinch of salt and stir through the mixture.
  4. Whisk the mixture for 10 to 15 seconds until smooth.
  5. Strain the egg wash through a fine mesh sieve into another bowl to remove lumps.
  6. Let the egg wash rest for 30 seconds.
  7. Dip a pastry brush into the egg wash and apply it to the shaped dough.
  8. For extra shine, apply a second coat after 5 to 10 minutes if desired.

Notes

Egg wash can be stored in the refrigerator for up to 4 days and reused. For best results, let it come to room temperature before using.