How to Make an Egg Wash

As a professional baker, there are two rules I live by. The first is to always splurge on the best vanilla extract. The second? Never skip the egg wash. I notice when these ingredients are missing in a recipe that calls for them, especially when it’s an egg wash for pie crust, croissants and recipes with puff pastry.

Egg wash is a mixture of egg and sometimes a liquid (usually water or milk) brushed on top of dough before baking. The mixture creates a shiny, golden brown finish—an absolute must for decorative pie crusts or homemade breads. Without an egg wash, breads have a flat, matte finish and dull color. Always, always take the two minutes to prepare and brush on an egg wash if your recipe calls for one.

We’ll go over the types of egg wash you can make at home, how each one will affect your pastry, possible egg wash substitutions and answers to the most common egg wash questions we’ve all faced in our baking journeys.

Types of Egg Wash

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Every baker has their own idea about what makes the best egg wash recipe. Here are a few types of egg wash for pie crust and more, and how each one affects the finish of a pastry.

Whole egg

To make the easiest and quickest egg wash, crack open one egg and beat it until the yolk and white are homogenous. Many swear by this egg wash because the egg white and yolk both impart shine, and the yolk browns the pastry.

Egg and water

Most people’s preferred egg wash is one whole egg beaten with a splash of water. It creates a light golden brown hue and adds just enough shine. Plus, the water thins the egg wash’s viscosity, making it easy to spread on the pastry before it hits the oven.

Egg and milk or cream

Beat one whole egg with about 1 teaspoon of milk or cream, and your baked goods will have a light brown finish with a good amount of shine. Use whole milk, half-and-half cream or heavy cream.

Egg yolk

One beaten egg yolk is my preferred egg wash recipe. I’ve always found that it creates the perfect honey-colored, golden brown hue and imparts tons of shine. Yes, separating the egg is an extra step, but it’s worth my time every time.

Egg white

If you want the shine without any golden brown hue, a well-beaten egg white is your best bet. This will give you a clear, shiny finish and crispier crust. Many people prefer this egg wash on homemade breads, especially if they want to adhere nuts and seeds to the crust.

Egg Wash Substitutes

Empty egg carton? Here are two egg wash substitutes to use in a pinch.

Cream

Let cream be your first choice for an egg wash substitute. Cream will help the pastry brown, but it won’t add that shine that egg wash imparts. Use heavy whipping cream, half-and-half cream, whole milk or buttermilk.

Butter

I would only break out melted butter as an egg wash substitute if you need something to adhere coarse sugar, like turbinado sugar, to the pastry. Butter will add more delicious flavor, but it won’t brown the pastry or give it a shiny finish.

How to Apply an Egg Wash

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To apply an egg wash, first make sure that the egg wash is as homogenous and well-beaten as possible. You don’t want any stringy bits of egg whites floating in the wash, if you’re using them. Next, dip a pastry brush in the egg wash, then paint it onto the dough until the top is completely covered with the egg wash. Take care to apply the egg wash in one even layer for even color. Globbing on egg wash can cause pools of egg wash to form, which can create dark spots on baked goods or even cause them to burn.

If you’re applying egg wash to laminated doughs like puff pastry or croissants, avoid brushing the egg wash on the exposed lamination. The egg wash will pinch the layers together and prevent them from puffing up.

Egg Wash FAQs

When do you apply an egg wash?

Apply an egg wash before the dough goes into the oven. The egg wash is supposed to help the baked good brown and become shiny, and it won’t do that if it’s applied after baking. Also, it’s not recommended to eat raw eggs as they can carry salmonella.

What happens if I don’t apply an egg wash?

If you don’t apply an egg wash to a recipe that calls for one, the baked goods will have a dull, beige color and a flat, matte finish. Your baked goods will obviously still be edible, so it’s totally fine to skip an egg wash if you don’t have the time—but it really makes a visual difference!

Does egg wash prevent a crust from burning?

No, egg wash does not prevent a crust from burning. In fact, it can have the opposite problem. If you notice your crust is getting too brown before the inside is done baking, cover the baked good with foil or make a pie crust shield if you’re baking a pie.