Egg wash /Glazing on Pastry

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Egg wash

An egg wash is used to give the surface of baked goods a nice glossy brown top. To make an egg wash place a whole egg (without shell) in a small bowl and beat lightly with a fork. Add about 2 tablespoons of water and beat until incorporated. Use a pastry brush to apply the egg wash.

You can substitute milk for the water which will provide a duller finished product. You can also use yolks only with cream for shiny, darker brown finish.


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