Tag: pastry

Step-by-step procedure for making an egg wash mixture of eggs and liquid
Using whole egg, egg yolk, or egg white mixed with water, milk, or cream for the egg wash
Using a pastry brush to apply the egg wash evenly on the dough
Browning and gloss effect depends on heat and choice of liquid used
Using a whole egg with water produces golden-brown results with some gloss
Using a whole egg with heavy cream yields deeply golden-brown results with more shine
Using an egg white with water provides a light golden color and a gloss
Using an egg yolk with water gives a deep golden color
Milk or cream can enhance the color and gloss further
Using a whole egg can minimize food waste
Instructions on how to use an egg wash when baking
Brushing the mixture evenly onto the baked goods using a pastry brush
Avoiding pooling around the base or on the surface for even look and taste
Using a silicone brush for easy clean-up and minimizing loose bristles
Washing the brush thoroughly after use due to the presence of raw eggs
Cautions against not following indicated baking time in a recipe
Recommendation to use the rest of the egg for scrambled eggs if only using the egg white or yolk for the egg wash.