What is the purpose of an egg wash in baking?

Question

Find out what an egg wash does in baking and when to use it for shine or browning.

Answer 1

An egg wash in baking serves several purposes, primarily to give baked goods a golden-brown, shiny, and appetizing crust, and sometimes to help adhere toppings.

Detailed Explanation:

An egg wash is typically a beaten egg (whole, yolk only, or white only) sometimes mixed with a little water or milk, applied to the surface of dough or pastry before baking. Here's what it does:

• Golden-Brown Color: The proteins and sugars in the egg (especially the yolk) undergo the Maillard reaction when heated, resulting in a beautiful, rich golden-brown color on the crust. This makes the finished product look more appealing.
• Shiny Finish: The egg wash creates a glossy, reflective sheen on the surface, making pastries and breads look professionally made and more appetizing. An egg white wash alone will give a very shiny but less colored finish.
• Adhesion: It acts as a 'glue' to help seeds (like sesame or poppy seeds), coarse sugar, nuts, or other toppings stick firmly to the surface of the dough during baking.
• Crispness (Subtle): A very thin egg wash, particularly an egg white wash, can contribute to a slightly crisper crust.

The type of wash used can vary depending on the desired outcome:

• Whole Egg + Water/Milk: Most common, provides good color and moderate shine.
• Egg Yolk + Water/Milk: Produces a deeper, richer golden color and more shine.
• Egg White + Water: Provides a very shiny but less colored finish.

Pro Tip:

When applying an egg wash, use a pastry brush and apply a thin, even layer. Avoid pooling in crevices, as this can lead to gummy spots.