Egg Wash for Pastry (Three Variations)
Egg wash is the difference between a pallid pastry and a burnished, professional-looking golden crust. The ratio of yolk to white to liquid determines the result: whole egg for balanced shine, yolk-only for deep golden color, and white-only for a matte set. This is not a recipe so much as a technique — but it matters more than most bakers admit.
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.