Egg Wash

Egg WashAn egg wash is a very simple and easy to make recipe, that can be used for many different cooking and pastry applications.  It’s a fresh egg, that has been beaten with a liquid, such as water, beer or milk, depending on how it is to be used.

For Breading: a protein or food product is first rolled in flour, then coated in egg wash, then into a finish coating, such as panko bread crumbs, pretzel flour or a seasoned flour.  Think schnitzel, fish sticks or breaded | fried chicken.

For Pastry: egg wash is brushed onto the top pie crust, to help it brown, give color and visual appeal.  Other times egg wash is used to help seal a pastry, Cornish Pasties | Hand Piesempanadas, egg roll, pot sticker or other dumpling, being used like a glue, to prevent leaking.

Depending on the use, the liquid used in the egg wash, the results will change.  Here are a few differences to consider for the application:

  • Milk will brown nicer, especially when brushed on pastry.  The milk solids caramelize, adding that golden brown crust.  Think on top of a pie | hand pie use.
  • Beer will add a light touch of flavor (depending on the style used) and the bubbles will help keep it light and easy to brush on. This is perfect for fish, when making fish sticks, to use in making schnitzel | katu for pork | chicken.
  • Water thins out the egg wash and adds no additional flavor.  This is good to use as a sealer, for egg rolls, dumplings and breading fish | chicken | pork

Since this recipe is really only 2 ingredients, the egg matters.  I am a huge fan of the farmers markets. Getting to know who grows your food reconnects us with our community, our days of yesteryear, our roots.  With modernization | industrialization, its important to ground ourselves.  Unless you have chickens in your backyard, the freshest eggs will be at the farmers market.  The feed, the quality of the feed, the environment they  live in all factor into that yolk color and ultimate egg flavor.  The darker the yellow yolk is, the more rich the egg will taste, without even tasting it.  With most applications of an egg wash, that is also what you are wanting to create, a rich golden brown color.  This comes from the egg. Check out this link to find a local Farmers Market to you.

Egg Wash
Egg Wash
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Egg Wash: A simple yet very useful culinary tool, used to seal a pastry | dumpling or to create a wonderful golden crust on a pie or other baked good.
Servings Prep Time
8 guest 1 minute
Servings Prep Time
8 guest 1 minute
Egg Wash
Egg Wash
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Egg Wash: A simple yet very useful culinary tool, used to seal a pastry | dumpling or to create a wonderful golden crust on a pie or other baked good.
Servings Prep Time
8 guest 1 minute
Servings Prep Time
8 guest 1 minute
Ingredients
Servings: guest
Units:
Instructions
  • In a small bowl, crack the egg and add the liquid of choice (water | whole milk | beer). Using a whisk or fork, whip until frothy and combined. Use immediately, or store in the refrigerator until ready to use. Will keep covered for a few days.
Recipe Notes

Recipes using Egg Wash:

Beer-Infused Egg Rolls
Chicken Kimchi Saison Dumplings
Cornish Pasty Dough
Cornish Pasty Dough
Dried Apricot Chamomile and Helles Strudel
Empanada Dough
Empanada Dough
From the Garden Pasty Filling
Guava Ginger India Red Ale Flavored Hawaiian Rolls
Hawaiian Style Rolls
Lamb Cornish Pasty Filling
Oktoberfest Strudel
POG Hawaiian Rolls
Prawn Double Red Ale Siu Mai Dumplings
Southwestern Pork Pasty Filling
Southwestern Pork Pasty Filling
Empanada Dough
Steak, Onion, Porcini Mushroom and Imperial Stout Filling
Strudel Dough

Sean Paxton

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