egg wash from 2 eggs

Egg wash is a mixture of beaten eggs (whole eggs, egg whites, or egg yolks) sometimes combined with liquid such as water, milk, or cream, used as a coating applied to baked goods before baking. The most common preparation consists of whole eggs beaten with a small quantity of water or milk to achieve a uniform liquid consistency. When applied to pastries, breads, and other baked items, egg wash creates a glossy, golden-brown finish and promotes browning through the Maillard reaction, while also helping toppings adhere to the dough surface.

Egg wash is a fundamental technique in pastry and bread baking across European, Middle Eastern, and other culinary traditions. It is applied to croissants, Danish pastries, brioche, sandwich breads, dinner rolls, and pie crusts to achieve an attractive sheen and improve browning. Different egg wash formulations serve specific purposes: whole egg wash produces a glossy golden-brown finish, egg white wash creates a lighter sheen and crispy texture, and egg yolk wash yields a darker, richer color. Application is typically done with a pastry brush just before baking.