I’ve tried countless egg wash recipes, but this one consistently delivers the perfect golden shine. With just an egg and a splash of liquid, it’s simple yet transformative for any baked good. The secret lies in the technique and a few tweaks that elevate it from basic to brilliant. If you’ve ever wondered why your pastries don’t have that professional finish, this might be the missing piece.
Recipe
There’s a reason this homemade egg wash is my go-to for golden, glossy baked goods—it’s foolproof, versatile, and takes your pastries from good to *gorgeous* with just a few pantry staples.
Whether you’re aiming for that perfect flaky crust on a pie or a shiny, crackly finish on bread, this simple mix of eggs and a splash of liquid (water, milk, or cream—your choice!) is the secret weapon every baker needs.
I’ve used it on everything from buttery croissants to holiday cookies, and trust me, that rich, bronzed sheen makes all the difference.
Plus, it’s ready in seconds—no fancy tools, no fuss. Get ready to elevate your baking game with the easiest trick in the book!
Ingredients
The secret to a flawless egg wash lies in the simplicity of its ingredients—just a few pantry staples can transform your baked goods into golden masterpieces.
Whether you’re brushing it on pie crusts, pastries, or bread, the right mix guarantees a glossy, professional finish. Here’s what you’ll need:
- 1 large egg – The star of the show. Whole eggs give a rich golden hue, but yolks alone will deepen the color even more.
- 1 tablespoon water or milk – Water keeps it light, while milk adds a touch of creaminess. For extra shine, heavy cream works wonders.
- Pinch of salt – Balances flavors and helps break down the egg for a smoother consistency.
Pro Tips:
- For a deeper color: Use just the yolk + 1 tsp water.
- For a lighter glaze: Egg whites alone create a subtle sheen (great for delicate pastries).
- No eggs? Heavy cream or melted butter can sub in for a softer browning effect.
Non-Negotiable: Fresh eggs! Older eggs can thin out and won’t adhere as well.
Little Win: Add a drop of honey to the mix for a hint of sweetness and next-level shine.
How to Make the Best Best Egg Wash Recipe
– Crack and whisk the eggs – In a small bowl, crack 1 large egg (or 2 if doubling the recipe) and whisk it thoroughly until the yolk and white are fully combined. This guarantees an even, smooth consistency for brushing.
*Pro tip:* For extra shine, add 1 tablespoon of water or milk to thin the mixture slightly—ideal for delicate pastries.
– Season lightly (optional) – If using for savory dishes, sprinkle in a pinch of salt or a dash of black pepper. For sweets, skip this or add 1/2 teaspoon of sugar for subtle sweetness.
*Watch out:* Too much salt or sugar can alter the texture or cause uneven browning.
- Strain for smoothness (optional but recommended) – Pour the mixture through a fine-mesh sieve to remove any chalazae (egg white strands) or unincorporated bits. This secures a streak-free finish.
- Apply evenly with a brush – Use a pastry brush to lightly coat the surface of dough, bread, or pastries before baking. Avoid pooling—excess wash can weigh down layers or create soggy spots.
*Visual cue:* The surface should glisten but not drip.
- Customize for color – For a deep golden hue, use whole egg. For a lighter shine, use just the yolk + liquid. Egg white alone creates a crisp, matte finish.
- Bake immediately – Once applied, pop the item into the preheated oven to prevent the wash from absorbing into the dough.
*Flexibility:* If making ahead, cover and refrigerate the wash for up to 2 days—whisk again before using.
Nutrition
Egg wash is a simple mixture used to give baked goods a shiny, golden finish. It’s low in calories but adds a bit of protein and fat.
| Nutrition Facts | Per Serving (1 tbsp) |
|---|---|
| Calories | 20 |
| Total Fat | 1.5g |
| Cholesterol | 30mg |
| Sodium | 5mg |
| Protein | 1g |
Chef Tips
While the nutrition of egg wash is straightforward, getting the best results from it takes a little know-how. I always use room-temperature eggs for even mixing.
For a golden shine, I add a splash of milk or cream. If I want extra crispiness, I skip the dairy and use just egg whites.
Brushing in one direction prevents streaks, and a light coat guarantees even browning.
