Egg Wash for Pastry (Three Variations)
Egg wash is not a single thing. Whole egg wash, beaten and thinned with a small amount of water, produces a medium-brown color with visible sheen. It is the standard choice for most savory pastry. Yolk-only wash, thinned with cream, gives a deeper, more intense brown with a rich, almost matte finish. Use it when maximum color is the goal, as on brioche or croissants. White-only wash adds gloss without significant browning, useful when you want shine but not color, as on some cookies or when brushing the interior of a tart shell to seal it against moisture. The difference comes from what each part of the egg contains: yolks are high in fat and emulsifiers, which caramelize to produce color; whites are mostly water and protein, which produce shine through surface moisture and a slight coating of coagulated protein. Apply with a soft pastry brush in a thin, even coat. Pooling in creases produces dark spots. One coat is usually sufficient.
Instructions
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Choose your variation based on the desired finish. Standard (whole egg + water) gives a balanced golden shine. Yolk + cream gives the deepest, richest color. White + water gives a subtle sheen without browning.
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Whisk your chosen combination with a pinch of salt until smooth and no streaks of white remain.
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Using a pastry brush, apply a thin, even layer to the surface of your pastry just before baking. Brush gently — you want to coat, not press down on the dough.
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For breads that bake longer than 30 minutes, apply a second coat halfway through baking for a more intense finish.
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Discard any leftover wash — it does not keep.
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