RCI-SC.007.0100.001
Egg Wash
Uses for egg wash: For coating the top of baked goods, especially pies, to give a shine when baked. For battering fish, etc. for deep frying.
Prep8 min
Cook0 min
Total8 min
Servings4
Difficultybeginner
Ingredients
- egg yolk1 unitegg white , or whole egg
- 1-2 tablespoons
Method
1
Crack the egg into a small bowl and separate the yolk from the white if using yolk only, or use the whole egg as preferred.
2
Add 1 to 2 tablespoons of water or milk to the egg, depending on desired consistency and application.
3
Whisk the egg and liquid together vigorously with a fork until fully combined and the mixture is smooth and uniform.
4
Strain the egg wash through a fine-mesh sieve into a clean bowl to remove any lumps or membrane pieces for a polished finish.
5
Apply the egg wash to baked goods such as pastries, breads, or pies using a soft brush, working quickly and evenly across the surface.
6
Use immediately before baking, or cover and refrigerate for up to 24 hours if not using right away.