Mastering the Egg Wash
An egg wash is a thin coating of beaten egg applied to pastry or bread dough before baking to control color and texture. Its function relies on the protein in the egg coagulating under heat, which transforms a pale, matte surface into a deep, glossy, or crisp finish depending on the liquid added to the egg.
The liquid-to-egg ratio determines your crust's character.
Choose your wash based on the desired result, then strain the mixture through a fine-mesh sieve to ensure an even coat without streaks.
- small mixing bowl
- pastry brush
- fine-mesh strainer
- fork
What goes in.
- 1large egg
- 1 tbspliquid (water, milk, or cream)
- pinchfine sea salt (optional)
Removing the chalazae
Pass your beaten egg through a fine-mesh strainer into your bowl. This removes the stubborn, stringy bits of white that otherwise leave ugly, cooked egg-white spots on your finished dough.
The method.
Combine the egg and liquid
Whisk the egg and your chosen liquid together with a fork until the mixture is uniform. Do not whip air into it; you want a consistent fluid, not a foam.
Strain the mixture
Pour the mixture through your strainer into a clean bowl to capture any fragments of the egg white that did not break down.
Apply to dough
Use a soft-bristled pastry brush to apply a thin, even layer. Avoid pooling at the base of the item, as this can cause the dough to stick to the baking sheet.
Bake immediately
Place the item into the oven promptly after glazing to prevent the wash from soaking into the dough and softening the surface prematurely.
Other turns to take.
Whole Egg + Water
Provides a balanced, golden color and a standard shine.
Egg Yolk + Cream
Produces a rich, mahogany-colored crust with a high-gloss finish.
Egg White + Water
Results in a crisp, shiny finish with very little color, ideal for delicate pastries.
When it doesn't go to plan.
Keep your brush soft; a stiff brush will tear delicate, proofed dough as you apply the wash.
If glazing a pie crust, use the tip of the brush to apply the wash to the crimped edges, where the dough is thickest.
A pinch of salt helps break down the proteins in the egg, making the mixture easier to brush thinly and evenly.
The ones that keep coming up.
Can I reuse leftover egg wash?
Discard any leftover wash. Once the brush has touched raw dough, the mixture is a magnet for bacteria and cannot be safely stored.
Why is my egg wash streaky?
The egg was not beaten enough, or you applied too much at once. Use less liquid on the brush and perform a second light coat if necessary.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe