👩🍳 Instructions
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1
Crack the large egg into a small bowl. Ensure no shell fragments enter the mixture.
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2
Add 1 to 2 teaspoons of your chosen liquid (water for subtle shine, milk/cream for deeper gloss) to the bowl with the egg.
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3
Using a fork, vigorously whisk the egg and liquid together until the mixture is completely uniform, with no visible streaks of egg white or yolk. This should take about 30-60 seconds.
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4
For an extra smooth finish, optionally pour the mixture through a fine-mesh sieve to remove any chalazae or unwhisked bits.
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5
Your egg wash is now ready to be brushed evenly over your pastry, bread, or pie crust using a pastry brush, just before baking.
💡 Notes
For maximum shine and a deep golden color, use only the egg yolk mixed with 1 teaspoon of water or milk. For a lighter, crisper crust with less color, use only the egg white with 1 teaspoon of water. Store any leftover egg wash in an airtight container in the refrigerator for up to 24 hours.
🥗 Nutrition (per serving)
Calories
78 kcal
Protein
6g
Total Fat
5g
Saturated Fat
2g
Carbs
0g
Fiber
0g
Sugar
0g
Sodium
70mg
Cholesterol
186mg