Learn About Egg Wash: How to Make Egg Wash for Baking and Frying

In its simplest form, egg wash is just a combination of raw egg and a liquid like milk or water. Egg wash is most commonly used in baking, both for color and to bind things together. Egg wash is also used in frying, usually to help a bread crumb crust adhere to a meat or vegetable that’s going in the deep fryer. Think of delicious panko fried chicken, then take a moment to wonder how those panko crumbs stuck on there. The answer? Egg wash.

There are a number of handy uses for egg wash.

1. 1. Egg wash is used in puff pastry, croissants, apple pie, and other baked goods to create an appetizing golden color.
2. 2. It’s also great for sealing the edges of empanadas or other types of hand pies, ensuring the filling doesn’t spill out during baking or frying.
3. 3. For more savory baking applications, egg wash can be brushed on meats (like oven roasted chicken) to promote browning and seasoning adhesion.
4. 4. On the frying side, egg wash is a common ingredient in pan-fried dishes like wiener schnitzel or pork chops, as well as a wide range of deep-fried dishes.

To make an egg wash, simply combine eggs with a liquid.

• Depending on the application, egg was can include both egg white and egg yolk, or one of the two.
• The typical egg wash ratio is one tablespoon of liquid to one egg, or half a tablespoon of liquid to either part of the egg: yolk or white.
• Put the liquid and egg in a bowl, beat them together, and voila: egg wash.

Different combinations of egg and types of liquid can produce different results. Here are some common egg wash preparations, and what you might want to use them for.

1. 1. Whole egg and water: By using the whole egg, you get protein from both parts and fat from the yolk. This egg wash recipe leads to a golden brown and slightly glossy effect that is great for frying meat. Try it with Chef Thomas Keller’s recipe for wiener schnitzel.
2. 2. Whole egg and milk: Milk adds more fat and protein to the mix, which leads to more browning and a medium gloss. If you want a flaky, buttery, textural effect, use this combination. Chef Dominique Ansel’s recipe for croissants uses the whole egg and milk egg wash.
3. 3. Whole egg and heavy cream: This egg wash recipe offers the maximum fat and protein combo, which means you also get the maximum browning and gloss. This is the one to choose if you want a really shiny surface for your pastry.
4. 4. Egg white and water: This recipe produces light browning, as well as a nice gloss. This combination is perfect for pastries that will be decorated with sugar, as the sugar will glisten against the gloss.
5. 5. Egg white and milk: Egg white and milk is a dependable, matte option that allows for slight browning without a gloss. This is ideal for dinner rolls or pizza crusts.
6. 6. Egg yolk and water: With egg yolk and water, you get a deep yellow color with golden undertones. This combination produces a vibrant effect that’s ideal for biscuits. Chef Gordon Ramsay’s signature Beef Wellington recipe skips the water altogether, leaning on the egg yolks for an extra dash of color, crispness, and fat.
7. 7. Egg yolk and milk: The mix of protein from the egg and the milk leads to a high gloss finish, with the fat in the yolk provides nice light browning. This is a great option for making an impressive-looking pie crusts.

How you apply egg wash will depend on the cooking method required.

• How to apply egg wash for baking: The best way to apply egg wash in baking is with a pastry brush. You may be tempted to try to do it with a spoon, but the liquid is usually too thick and viscous to spread evenly with anything besides a pastry brush. Stick with silicone brushes, as natural bristles shed. You should also wash your pastry brush with cold water right before applying the egg wash, as hot water can cause the egg to coagulate, making it more difficult to spread.
• How to apply egg wash for frying: Instead of using a brush, dip food that’s going to be fried directly in a small bowl of egg wash before dredging it into your crumb mixture. The egg wash here acts as a binding agent, but you don’t want a thick coating. Shake off any excess to create a thin layer before dipping in the crumbs, and you should be good to go.

Remember: egg wash is made with raw egg, which means it could carry salmonella bacteria. Baking or frying will kill any bacteria present, but be sure to thoroughly wash brushes, dishes, and, of course, your hands after using egg wash.

Egg wash contains eggs, an animal product, which means vegan bakers substitute alternate ingredients to get that golden color and binding effect. Consider the following substitutes for vegan (or egg-free) baking:

1. 1. Vegan egg wash for baking: Coconut oil creates a nice golden brown color, is a great option for savory goods. For sweets, try combining a non-dairy milk like almond or coconut with agave nectar. The proteins in nut milk impart a nice shine, while agave results in that lovely brown color. Natural sugars like agave or maple syrup can also produce a nice browning effect while adding a little sweetness to the recipe.
2. 2. Vegan egg wash for frying: When frying, the best vegan egg wash alternative is to make a “flax egg” by combining 1 part ground flax with 2 parts water. You can also create a “slurry” of water and a vegetable starch (e.g. corn starch, potato starch, or arrowroot starch), or simply substitute vegetable oil for your egg wash.

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