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How to Make Egg Wash?
Beat one whole egg with about 1 tablespoon of water or milk until the white and yolk are fully mixed, then brush a thin coat on pastry just before it goes in the oven. That's the default egg wash.
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Ratios and variants
| Mix | Look |
|---|---|
| Whole egg + water | Shine and moderate browning — the all-purpose wash |
| Whole egg + milk or cream | A bit richer color |
| Yolk only + splash of liquid | Deep gold, less brittle shine |
| White only + water | Glossy, paler, good for savory pies if you don't want a yellow crust |
How to use it
- Crack the egg into a small bowl, add the liquid, and beat until even — streaks of white bake as pale spots.
- Brush thinly. Puddles fry and can brown too fast.
- Apply right before baking so it doesn't soak in and go gummy.
- For extra color, some bakers do a second light coat midway through — optional, and watch the edges.
Don't wash the cut edges of puff pastry if you want them to rise; egg on a sealed edge can glue layers together. Egg wash is for the top you want browned.
No egg: milk or cream alone browns less; melted butter browns but doesn't shine the same way. Those are substitutes, not the same wash.
Two similar answers: How to Open a Bottle Without a Bottle Opener? and How to Open a Can Without a Can Opener?.
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Frequently Asked Questions
What is egg wash made of?
Usually one beaten egg plus a splash of water or milk. Some recipes use only the yolk or only the white.
Do you add water or milk to egg wash?
Either works. Water is lighter; milk or cream browns a bit more. About a tablespoon of liquid per egg is plenty.
When do you brush egg wash on pastry?
Just before baking, in a thin coat. Putting it on too early lets it soak in and can look patchy.