egg wash - as needed

Egg wash is a liquid mixture prepared by beating eggs (whole eggs, egg whites, or egg yolks) with a small amount of water, milk, or cream, applied as a coating to baked goods before cooking. The mixture is strained to ensure a smooth, uniform consistency. The primary ingredient—egg—serves as a binder and creates a protective glaze that promotes browning during baking through the Maillard reaction, while the liquid component ensures even distribution and workability across the surface of dough or pastry.

Egg wash varies in composition depending on desired results: whole egg wash produces a rich golden-brown finish and moderate shine; egg white wash yields a glossy, crisp exterior with minimal browning; and egg yolk wash (sometimes enriched with cream) delivers deep caramelization and a satiny finish. Some variations include salt or sugar to enhance browning or sweetness.

Egg wash is applied to the surface of baked goods—including breads, pastries, pies, croissants, and buns—before baking to achieve a range of aesthetic and textural outcomes. It functions as both a flavor enhancer and visual finisher, creating desirable browning, shine, and color variation across the pastry. Egg wash is also used to seal seams in pastry work and to help secondary toppings (seeds, nuts, sugar crystals) adhere to the dough surface. Application is typically performed with a pastry brush 10-15 minutes before baking, allowing the coating to set slightly without drying completely.