As an Amazon Associate I earn from qualifying purchases
I never really knew how important and egg wash could be when making anything with pastry dough, until after I used it for the first time. Honestly, I had to stop in the middle of a recipe to search for what an egg wash is and then find a recipe so that I could make one.
So today, I’m talking egg washes and the wonderful things it can do to your pasties.
What’s An Egg Wash?
In the culinary arts, the term EGG WASH refers to a mixture of beaten eggs and some sort of liquid which is brushed onto food, such as pastry, before baking to add a golden color and sheen to the cooked pastry, simply brush it onto pastry. It can also be used as glue to seal two edges of pastry together.
Science:
So why do egg washes add color to pastry? It’s simple. The proteins and fat within both the egg yolk and white promote browning and sheen.
If you want to brown without sheen, only use the egg white instead of the whole egg.
Click HERE to learn more about how different mixtures can do different things.
Application:
The best way to apply an egg wash to your pastry is with a pastry brush. You can find them just about anywhere that sells kitchen utensils. I have even found these brushes on the grocery store aisles. Just remember to keep your brush clean! Wash immediately after each use.
Recipes that use an egg wash:
I hope learning about an egg wash helps your pastries become appetizing and golden brown!
Egg Wash
Ingredients
- 1 egg
- 2 tablespoons water
Instructions
- In a small bowl, add the water and egg; whisk until well incorporated. Use a pastry brush to brush the egg mixture onto pastry dough.
Nutrition
The Mountain Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
There is no extra cost to you for clicking! It just helps us afford to do what we do here at TheMountainKitchen.com. Thanks for your support!
The Mountain Kitchen
Latest posts by The Mountain Kitchen (see all)
- Naked German Chocolate Cake - December 12, 2019
- Mushroom Flatbread Pizzas {A Meatless Monday Recipe - December 9, 2019
- Smoked Pork Belly Burnt Ends (Meat Candy) - December 6, 2019
I see my fatal flaw! I have never added any liquid to it, duh! I have wondered why I could never get it to work right. Thought it was just me, lol. Well, I guess it really was me 🙂
Glad I taught you something, Andy! Next time, you will have it just right! 🙂
Your chicken pot pies look delicious!
Thank you, my dear! xx
Great tip Debbie!
Thank you! 🙂
Why is it used on a rolled out dough before adding ingredient layers and rolling the dough up? Just wondering , I have a pepperoni roll recipe that calls for brushing an egg wash on the dough before adding the cheese and pepperoni and rolling it up. What would happen if I skipped that step? How important is it? Thanks!
Hi Dawn! I’m not sure why a recipe would say to brush the inside of the dough before rolling it up. If it acts as a “glue” it would only be applied to wear the dough meets and overlaps. I do not believe there is any other purpose for egg wash other than adding color to the dough or to serve as a glue to hold dough together. Personally, I would skip that step. Good luck!