How do you get your baked goods golden and shiny? Egg wash is the baker's secret and it's super-easy to make and use.
- Set aside an extra egg as you're baking and whisk it up with a splash of cold water or milk until pale yellow and perfectly mixed. The ratio is usually no more than 1 tbsp liquid per egg, but recipes do vary so use what it calls for. The less liquid you add to the egg, the darker the egg wash.
- Just before your bread, pies or pastries go in the oven, use a pastry brush and paint them with a light, even coat of egg wash. When your dough bakes, the egg wash does too, creating a glossy sheen for that professional bake-shop look. Try to avoid using too much egg wash and always scrape the excess off your brush before applying. Otherwise, the wash may pool and congeal and turn into noticeable bits of baked egg in the oven.
- The egg wash also makes excellent glue for small seeds like poppy and sesame. We use this technique for our Poppy Seed Bagels to get them to stick.
Also, any leftover egg wash can be added to next morning's scrambled eggs! Bake up delicious treats with beautiful shine using egg wash in any of these tested-till-perfect recipes: