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You’ll often see it called for when making pie, croissants, or rolls and if you’ve ever wondered how to do egg wash and which recipe is the best one, then you’ll want to read this post.
We are testing out all the different combinations of egg and milk and water to discover the BEST way to make egg wash for pie!
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What is Egg Wash?
Basically, it’s beaten egg either plain, or mixed with milk or water. You brush the wash over your pastry dough before baking so that it browns and gets nice and golden.
Egg Wash Ingredients
This is the question, right? Which recipe is better? That’s what we’re testing out today.
Here are the different ingredients you can use to make a wash for pie:
Egg: You can use a whole egg, egg yolk, or whites. You can even use egg beaters!
Milk: Whole milk, cream, half and half, nonfat milk can all be used, although I do not recommend nonfat milk.
Water: This is an option if you do not want to use milk.
How to make Egg Wash
Regardless of your ingredients, you’re going to do the same basic steps:
Beat the egg, yolk or white.
Add water or milk and beat with a whisk or fork.
Use a pastry brush to brush lightly over your pie crust.
Which is best: Milk or Water or Plain Egg?
I did a test using several combinations:
Whole egg plain, with milk and with water
Egg yolk plain, with milk and with water
Egg white plain, with milk and with water
Plain Heavy Cream – no egg at all
You can see the results in the photo:
Egg White didn’t brown at all, whether mixed with water or milk.
The whole egg and egg yolk browned about the same, regardless of whether we used water or milk.
The heavy cream didn’t brown at all – so never use plain milk!
Which is best?
My recommendation is to use a whole egg or egg yolk mixed with 1 tablespoon milk/cream or water. Your choice!
Having the choice makes it easier because if you don’t want to separate eggs you can use the whole one. If you don’t have milk or are allergic, you can use water.
FAQ
How do you store egg wash?
Chances are you’ll have some left over, so store it in an airtight container in the refrigerator for up to 3 days (if using milk) or 5 days (if using water).
Which is better milk or egg wash?
We can clearly see from the results that milk doesn’t brown at all, so egg wash wins!
When do you use egg wash or butter wash?
I use the egg when making pie or pastry, and I use butter wash when making yeasted recipes, like white bread or dinner rolls.
Ways to Use Egg Wash
Butter Pie Crust
Raspberry Pie Recipe
Peach Pie Recipe
Have you made this recipe?
Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust
Beat one large egg and one tablespoon of liquid (water, milk, or cream) in a small bowl with a fork until well combined. (Alternatively, beat one large egg white or one large egg yolk with one teaspoon of liquid.) Brush the egg wash mixture evenly on the surface of the dough using a pastry brush.
Nothing: For a crisp, tan crust, leave your dough unadorned. Skipping the egg wash results in the most matte appearance, so if you like that look, keep it plain.
While there isn't really a need for an egg wash recipe here, the ratio that I usually go for when I make egg wash is One whole egg, whisked with 1 Tablespoon of cool water.
Butter gives baked goods the same golden, crispy finish as egg wash, with the added benefit of tasting like, well, butter. To proceed, first melt the butter over low heat—being careful not to brown it—and then use a pastry brush to sparingly apply an even layer to the soon-to-be-baked item.
For a deeper brown sheen with a crispier crust, use water.For a lighter, slightly shinier sheen with a softer crust, use milk or heavy cream. For a firmer, lighter crust with little shine, use only the egg white and water. For a darker, richer hue, use only the egg yolk.
Wash and rinse eggs in warm to hot water. Water temperature in the 90-120oF range is best; hot tap water is generally 120oF. The temperature should be at least 20 degrees warmer than the egg. If “freshly laid” eggs are gathered, use temperatures at the warmer end of the range.
In baking, many recipes call for an egg wash to be brushed on the baked goods before it goes into the oven. The purpose of this is to give the final product a golden brown color that is slightly shiny. Egg washes can make the final product look more professional, a bit crispier, or act as a binder."
Basically, egg wash is simply egg (either whole egg, yolk only, or white only) that has been whisked together and thinned out with either a bit of water, milk, or cream and then brushed on top of baked goods right before they are baked.
We did find, however, that in addition to flavoring the wash, salt helps denature the proteins in the egg, making it more fluid and therefore much easier to brush evenly and gently over delicate doughs. We'll be adding a pinch of salt to our egg washes from now on.
Another option is brushing with melted butter as a finishing touch. Is it better to use an egg wash or butter on your pie crust? We are Team Egg Wash (or Cream Wash). While melted butter adds more flavor than the washes, it is less effective in look; it gives a speckled appearance to pastry.
Brushing on egg white will lead to a paler baked good with a very good shine. An egg white only egg wash is useful for brushing on the bottom of blind-baked pie crusts to create a watertight barrier between the filling and the crust. Or it can be used to help sugar adhere to pastry.
Do You Need an Egg Wash for Bagels? Nope!Boiling the bagels eliminates the need for an egg wash. Instead, you'll simply sprinkle your seasonings onto the still-wet bagels as soon as they come out of the water.
We did find, however, that in addition to flavoring the wash, salt helps denature the proteins in the egg, making it more fluid and therefore much easier to brush evenly and gently over delicate doughs. We'll be adding a pinch of salt to our egg washes from now on.
In baking, many recipes call for an egg wash to be brushed on the baked goods before it goes into the oven. The purpose of this is to give the final product a golden brown color that is slightly shiny. Egg washes can make the final product look more professional, a bit crispier, or act as a binder."
The wash-water must be warmer than the egg. Avoid using dish soap or scented cleaning solutions as they can affect the eggs' taste. After washing, eggs should be rinsed with clean water that is slightly warmer than the wash water, he said. The eggs should be allowed to air dry and then stored.
Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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