The secret art of egg wash
It turns pie lids a burnished bronze, seals pastry cases and gives any bake it touches an eyecatching shine – but what is egg wash, why does it work and how can you use it to its full advantage? Follow these tips and take your bakes to a higher level.
The science
When you start delving into why and how eggs do all the wonderful stuff they do in the kitchen, things get scientific pretty quickly. And a bit scary. Especially when words like ‘albuminoid’ and ‘protein strands’ start getting bandied about… But when it comes to egg wash, it’s simple. The fats and proteins in the egg coat the pastry, creating a water resistant (but not fully waterproof) seal. Once it goes in the oven, the fats brown and caramelise in the heat, turning the pastry or dough golden, while the proteins crisp up and dry out, adding shine.
Beat egg, paint pastry, bake – we all know how to use egg wash. But there are a few things you can do to unlock its full potential..
1. Buy a silicone pastry brush. It trumps a bristle one in many ways. It’s easier to clean, doesn’t risk shedding fibres all over your bake and won’t absorb the egg, meaning more stays on the pastry.
2. Make sure the egg is well beaten. This will give a uniform consistency and colour. If it’s only half-mixed, you’ll have a trickier time getting it to evenly coat your bake, resulting in a mottled, uneven look when it comes out of the oven.
3. Add a splash of water (or milk/ cream). It will make your egg wash easier to paint with and increases the volume slightly. Aim for around 1 tbsp liquid per egg, although this doesn’t have to be an exact measurement
4. Keep the egg wash even. This is key. You don’t want pools of beaten egg collecting in nooks and crannies, as they can set solid and cover your bake in little rubbery nuggets of baked egg – which looks a bit grim and can give the pastry an eggy taste. Similarly, you don’t want any exposed pastry to be untouched by wash, as, once baked, it’ll look and taste dry and crumbly next to anything that’s been painted.
As you can see in the image, not all egg washes are equal – the amount of white, yolk and the things you mix it with can produce different finishes.
1. No glaze: Not terrible, but there’s a hint of Moroccan leather cushion about it.
2. Egg yolk: A beautifully burnished result – you could fit out the dash of a Jag with it.
3. Whole egg and milk: It’s easier to paint on and gives a good deep lustre.
4. Egg white: If you want sheen but not too much colour, Mr White is your man.
5. Whole egg: Avoids separation faff and it’s a good all-rounder.
6. Vegan (oat milk and turmeric): There’s a pleasing samosa vibe to this one.