Cooking School

To egg wash, or not to egg wash?

By: Leah Kuhne

Photography by Leah Kuhne Author: Canadian Living Credits: Photography by Leah Kuhne

Cooking School

To egg wash, or not to egg wash?

By: Leah Kuhne
The secret to getting that authentic golden bakery shop look and sheen to all your homemade pies and pastries, is egg wash.

Egg wash is simply a mixture of beaten egg and cold water. Sometimes just the yolk is used and milk or cream is added instead of water, but whole egg and water is the standard.

Before the pastries go in the oven, using a pastry brush, lightly brush any exposed dough all over with the egg wash.

As the pastries bake, so does the egg wash, creating a golden colour and sheen, as seen on your favourite bakery treats.

You only need a thin layer to get the effect, and actually too much egg wash might pool and just ends up looking like baked egg. Without egg wash, the pastries look dull and dry, and not appetizing.

turnovers baked with egg wash and without

Egg wash is also a great glue for making two pieces of pastry stick together (like the edges of a double pie crust), or adhering seeds and grains to the top of bread and rolls.

So next time, don’t skip the egg wash. Your pastries will thank you!

Tip: If you need to score or cut slits in the top of pie of loaf of bread, egg wash first, then cut. Cutting first and then brushing on egg wash may seal the slits closed.

And don’t throw out any extra egg wash (unless you are making a lot of pastries, you’ll probably have some leftover). Simply save the egg wash and add it to your scrambled eggs in the morning!

See egg wash in action my making our Ultimate Peach Pie or these Maple Mincement Turnovers.
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Cooking School

To egg wash, or not to egg wash?

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