Brushing pastries with egg wash can make the difference between dull treats that lack colour and glossy ones that shimmer in hues of brown. Egg wash creates a coating that adds to the aesthetic appeal, texture and flavour of pastries. You can make and apply egg wash within five minutes to spread upon pastries such as breads, bagels, croissants, pies, scones and cinnamon buns. Create a more tempting pastry case or platter using an egg wash that adds colour and lustre, drawing patrons or party guests toward your sweet desserts.
- Skill level:
Things you need
- Milk or water
- Salt (optional)
- Spices (optional)
- Pastry brush
Crack a whole egg into a bowl or separate the egg yolk and egg white, depending on the desired colour and sheen you want your pastries to have. Add 1 tbsp of milk to a whole egg or egg yolk to create a shiny, dark brown coating. Add 1 tbsp of water to a whole egg or yolk to create a golden brown surface with medium shine. Leave egg whites alone for a crispy texture and pale colour.
Add a dash of salt to egg wash for more lustre. Add spices such as cinnamon, sugar and nutmeg, if desired. Whisk the mixture until foamy.
Dip a pastry brush in the egg wash and brush the egg wash onto the pastries before baking.
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