Technique: Egg Wash


An egg wash is a coating applied to some baked goods and other foods to create a distinctive finish. Especially in the field of baking, an egg wash is often added to breads and sweets to create a glazed look. Egg brushed bread will also have a slightly more crispy, flaky crust, which is sometimes a desired texture in baking. As one can imagine, there are several different types of egg wash, all of which have a different end impact on the food.

A very basic egg wash is made by simply lightly beating an egg and brushing it onto the food. Other ingredients such as milk, cream, water, or salt may be added for a specific finish, and eggs are also frequently separated to make an egg wash. The eggs used in an egg wash should be as fresh as possible.


Other names: Wash
Translations: Olu Mazgāt, Kiaušinių plovimui, Spălaţi-vă de ou, Jaje opere, Rửa trứng, Umyć jajko, Was Egg, अंडा धो, Ovo Lave, Яйцо Уош, Πλύνετε αυγό, غسل البيض, 계란 워시, Vaječný Wash, Оперите јаја, Egg Hugasan, 蛋洗, Ou de rentat, Egg Operite, Vaječný Wash, Uovo di lavaggio, ביצת לכבס, Egg Tvätta, Cuci Telur, エッグウォッシュ, Dorure, Egg Vask, Egg Vask, Huevo de lavado, Яйце Уош, Muna pestä, Яйце се измиват




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