An egg white glaze adds a shiny finish to almost any baked good but is especially appropriate for breads, tarts and some cookies. A simple glaze is made by mixing egg whites with a small amount of water. A sweeter glaze suitable for cookies and other baked goodies calls for icing sugar as an ingredient. Either way, an egg white glaze gives your everyday baking a professional touch.
Break the egg and separate the white from the yolk using the two halves of the egg shell. Reserve the egg yolk for another recipe. You can use an egg separator over a bowl if needed to accomplish this.
Pour the egg white into a small bowl. Repeat with as many eggs as needed.
Add 1 tbsp of water for every egg white used in the glaze.
Whisk the egg white and water together until slightly frothy.
Use a pastry brush to apply the egg white glaze to the tops of breads or other baked goods. Bake according to instructions.
Separate the yolk from the egg whites and place the whites in a small bowl.
Add 1 tbsp milk and 1 tbsp icing sugar for each egg white.
Whisk the mixture until frothy.
Brush on pastry crusts or cookies using a pastry brush. Bake according to recipe instructions. This will result in a sweet, shiny crust.
Inexpensive, plastic egg separators are available wherever kitchen gadgets are sold. One egg white with water is usually enough to do a single loaf of bread. Use additional egg whites and water if you are baking more than one loaf.