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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.
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.
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!
- 1 egg
- 2 tablespoons water
- 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.
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