Egg Wash
An egg wash is very simple and easy to make a recipe, that can be used for many different cooking and pastry applications. It’s essentially a fresh egg, that has been beaten with a liquid, such as water, beer, or milk | cream, all depending on how it is to be ultimately used. Egg wash can be used for breading (think cutlets, fish sticks, and such), brushed onto pastry to add strength to a seam, help aide in browning, and so on. Here are some ways to use this all-purpose egg wash recipe:
For Breading: a protein or food product is first rolled in flour, coated in egg wash, then into a finish coating, such as panko bread crumbs, pretzel flour or seasoned flour. Think schnitzel, katsu, fish sticks, or breaded | fried chicken.
For Pastry: egg wash is brushed onto the top pie crust | hand pies | croissant | to help it brown, give color and visual appeal. Egg Wash will also add some structural support to what it is brushed on. A pastry brush is the easiest way to apply an even layer of egg wash for pastry, to achieve an even coat.
Culinary Glue: Other times egg wash is used to help seal a pastry, Cornish Pasties | Hand Pies, empanadas, egg roll, pot sticker, or other dumplings, being used as a glue, to prevent leaking. Egg wash also acts as glue for salt or sugar to stick too when brushed onto food items.
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 proteins and lactose aid in caramelizing, adding that golden-brown crust. Think on top of a pie | hand pie use. I suggest using whole milk, to also get all the fat, with all the milk solids, adding in the browning effect.
- Cream will add more richness and fat to the item it is used on. Adding a pinch of salt will denature the egg proteins, making the resulting cream egg wash easier to brush onto food items.
- 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 example, egg rolls, dumplings, Brazilian Chicken Coxinhas | Croquettes and breading fish | chicken | pork
Since this recipe is really only 2 ingredients, the egg matters. I am a huge fan of the farmer’s markets. Getting to know who grows your food reconnects us with our community, our days of yesteryear, our roots. With modernization | industrialization, it is important to ground ourselves. Unless you have chickens in your backyard, the freshest eggs will be at the farmer’s 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 richer 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 for you.
Salt can be an optional third ingredient, to add some salinity to the finished recipe.
- 1 each egg, extra large, preferably at room temperature
- 2 tablespoons water | whole milk | beer, depending on use
- 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.
Recipes using Egg Wash:
I love egg wash to fry fish wonderful