Mastering the Egg Wash
Don't settle for grey or matte pastry when a few seconds of prep can transform your bake. This technique controls the final appearance of your bread, pies, and pastries, allowing you to choose the exact level of contrast you want.
Match your wash to your goal.
The ratio of yolk to white dictates the intensity of the color. Always strain your wash through a fine-mesh sieve to remove the stringy chalazae, which can leave unsightly cooked bits on your dough.
- small bowl
- silicone pastry brush
- fine-mesh sieve
- fork
What goes in.
- 1 largeegg
- 1 tbspliquid (water, milk, or heavy cream)
- 1 pinchfine sea salt
Removing the stringy bits
Always pass your whisked mixture through a sieve before brushing. This ensures a consistent film that won't pool or leave cooked egg strands on your crust.
The method.
Whisk
Combine the egg and your chosen liquid in a small bowl. Whisk firmly with a fork until the mixture is uniform and thin.
Strain
Pour the mixture through a fine-mesh sieve into a clean bowl to catch the stubborn egg whites that refuse to break down.
Apply
Dip the brush and wipe off excess against the rim of the bowl. Apply a thin, even layer to the dough, avoiding the bottom edges to prevent the pastry from sticking to the pan.
Second coat
For a deep, dark shine on puff pastry, let the first coat dry for five minutes before applying a second, lighter layer.
Other turns to take.
Whole Egg + Water
Provides a balanced, golden-brown shine; standard for most breads and savory pies.
Egg Yolk + Heavy Cream
Produces a rich, deep mahogany color and a high-gloss finish; ideal for puff pastry and brioche.
Egg White only
Creates a crisp, matte, and nearly colorless seal; best when you want to apply coarse salt or seeds that need an adhesive.
When it doesn't go to plan.
Avoid puddling in the crevices of patterned dough; it will look like scrambled eggs once baked.
If you accidentally get egg wash on your baking sheet, wipe it away immediately or it will burn and cause your pastry to stick.
For the most even results, brush the wash on just before the dough goes into the oven.
The ones that keep coming up.
Can I reuse leftover egg wash?
Do not reuse wash that has touched raw dough, as it may contain bacteria. Dispose of any leftover mixture once you are finished.
Why did my egg wash burn?
You likely used too much or your oven temperature is too high for the sugar content in your dough. Keep the application thin.