Egg Wash
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 |
| 8guest | 1minute |
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|
Ingredients
- 1each egg, extra large,preferably at room temperature
- 2tablespoons water | whole milk | beer,depending on use
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. this egg wash will keep covered for a few days.
Recipe Notes
Recipes using Egg Wash:
Beer-Infused Egg Rolls
Chicken Kimchi Saison Dumplings
Cornish Pasty Dough
Dried Apricot Chamomile and Helles Strudel
Empanada Dough
From the Garden Pasty Filling
Guava Ginger India Red Ale Flavored Hawaiian Rolls
Hawaiian Style Rolls
Lamb Cornish Pasty Filling
Oktoberfest Strudel
Prawn Double Red Ale Siu Mai Dumplings
Southwestern Pork Pasty Filling
Steak, Onion, Porcini Mushroom and Imperial Stout Filling
Strudel Dough