A basic egg wash is 1 large egg beaten with 1 tablespoon water, milk, or cream. Brush it lightly on pastry, bread, pies, hand pies, biscuits, or empanadas before baking to help with browning, shine, and sealing.
Basic Egg Wash
| Egg wash | Ratio | Best for |
|---|---|---|
| Whole egg plus water | 1 egg + 1 tbsp water | Balanced shine and browning |
| Whole egg plus milk | 1 egg + 1 tbsp milk | Softer shine and good browning |
| Whole egg plus cream | 1 egg + 1 tbsp cream | Deep browning and richer finish |
| Egg yolk plus cream | 1 yolk + 1 tsp cream | Darker glossy finish |
| Egg white plus water | 1 white + 1 tsp water | Lighter shine or sealing edges |
How to Make It
- Crack 1 large egg into a small bowl.
- Add 1 tablespoon water, milk, or cream.
- Beat until no streaks remain.
- Brush on a thin, even layer before baking.
How to Use It
Use a pastry brush and avoid puddles. Too much egg wash can drip down the sides of pastry and glue layers together, especially with puff pastry.
Best Liquid to Add
Water gives a clean balanced finish. Milk adds a little softness and browning. Cream gives deeper color. Egg yolk gives the darkest shine, while egg white gives a lighter, clearer finish.
Egg Safety
Keep egg wash cold until needed, avoid brushing it onto foods after baking, and discard leftover egg wash that touched raw dough or pastry brushes. Wash hands, bowls, and brushes after contact with raw egg.
FAQ
What is the ratio for egg wash?
Use 1 large egg beaten with 1 tablespoon water, milk, or cream.
Is egg wash better with milk or water?
Water is the most neutral. Milk gives a softer finish and more browning.
Can I make egg wash with just yolk?
Yes. Egg yolk makes a darker, glossier finish, especially with a little cream.
Can I make egg wash without egg?
Yes. Milk, cream, butter, oil, or plant milk can help browning, but the finish will be different.
Can I save leftover egg wash?
It is safest to discard leftover egg wash that touched raw dough, pastry brushes, or work surfaces.