Here’s a simple egg wash recipe. It is a simple mixture used in baking and cooking to give a golden and shiny finish to baked goods. Used on bread dough, pastries, and pot pie crust. It also helps seasonings, seeds or sugar, stick to the surface.
Egg + water or milk is all that you need to make this egg wash coating that will add a sheen to all your baked goods and fried chicken legs too! Why and how to use it to create a beautiful shine to the top of your dishes. (affiliate links present)
Egg Wash Recipe for Chicken
Creating a simple and effective egg wash for chicken or easy dinner rolls is easy. Adds a beautiful golden-brown finish to your dishes, and only takes 1 minute to do. You’ll need; 1 large egg + 2 tablespoons water or milk (or a combination of both) + a pinch of salt or seasoning of your choice which is optional.
- Prepare the Egg
- Crack a large egg into a bowl. Be careful not to get any shell fragments into the bowl.
- Add Liquid
- Add 2 tablespoons of water or milk (or a combination of both) to the egg. The choice between water and milk can slightly alter the texture and color of the chicken coating. Water typically results in a crisper crust, while milk can make it richer and slightly softer. You can adjust the ratio based on your preference.
- Season
- If desired, add a pinch of salt to the egg mixture. This adds a touch of flavor, but it’s optional, especially if you plan to season the chicken in other ways.
- Whisk
- Use a fork or a small whisk to thoroughly beat the egg and liquid together until they are well combined. The mixture should be smooth and uniform in color.
Your egg wash is now ready to use! Dip your chicken pieces into the egg wash before coating them in breadcrumbs, flour, or any other desired coating. This will help the coating adhere to the chicken and create a crispy, golden exterior when baked or fried.
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Remember that you can customize your egg wash by adding various seasonings like herbs, spices, or grated cheese for savory dishes. Experiment with different combinations. For sweets you could sprinkle on cinnamon and/or sugar crystals to the top.
How to Make Egg Wash Recipe for Puff Pastry
- Crack the Egg into a large egg into a small bowl. Use fresh eggs for the best results.
- Add Water or Milk, about 1 tablespoon of water or milk to the bowl with the egg. This helps thin out the egg and makes it easier to brush onto pastries.
- Whisk to beat the egg and water (or milk) together. Whip the mixture until it’s well combined and you no longer see streaks of egg white. The mixture should be smooth.
- Strain if you want an ultra-smooth and even finish, you can strain the egg wash through a fine-mesh sieve to remove any remaining clumps of egg white.
- It is now ready to use. Brush it over the surface of your dough just before baking. You can use a pastry brush for this purpose. Be gentle to avoid deflating delicate dough.
Before baking your puff pastry recipes in particular, use a brush to apply lightly and evenly over the surface. Make sure to cover the entire pastry, including any edges or exposed areas.
Keep in mind that the ratio of egg to water (or milk) for something like Chicken Pot Pie Recipe with Cream of Chicken Soup can be adjusted based on your preference. If you want a richer and darker finish, you can use a higher concentration of egg in your wash. Conversely, if you prefer a lighter color, you can dilute the egg with a bit more water or milk.
This is a versatile tool in pastry baking, and you can experiment with it by adding a pinch of salt, sugar, or even a dash of cream to create variations in flavor and color.
Egg Wash Recipe for Frying
You just once again use a 1:1 with egg and liquid to make this one. After applying the egg wash, proceed with your frying or baking as your recipe instructs. The egg wash will help create a lovely golden crust or sheen on the surface of your food.
That’s it! You’ve created an easy addition that will make your pieces look more professional touch. Feel free to add a pinch of Lawry’s seasoned salt for additional flavor, depending on your recipe’s requirements.
There are a few tips you should follow when it comes to getting that deep golden brown color. You always add to baked goods before baking. And make sure you whisk vigorously so there aren’t any chunks sticking to your dough (which will be weird).
Simple Egg Wash for Croissants
- If you want a glossy finish, use the whole egg (both the yolk and the white). If you prefer a lighter finish, you can use just the yolk or just the white, but keep in mind that the yolk will provide more color.
- Be sure not to apply too thickly, as this can cause it to pool and become uneven during baking time. A light, even coat is ideal.
- You can also adjust the color and flavor of your egg wash by using different liquids. For example, using cream or milk vs. mixed with water will yield a richer color.
- To add texture or flavor, you can sprinkle various toppings like sesame seeds, poppy seeds, or coarse sugar onto the egg-washed surface before baking.
This can be used on a wide range of baked goods, from bread and pastries to pies and even savory dishes like or simple chicken pot pie. Egg wash for pie is a must to get that classic shiny exterior.
Choosing between milk and water depends on the final look and texture you want for your baked goods. With milk results in a deeper golden color and a slightly shinier finish compared to water. Milk’s fat content contributes to a more appealing, glossy finish.
An egg white-only wash provides a light, shiny finish without much color. It’s ideal when you want a subtle gloss without making the baked goods too dark or golden. It actually creates a crispier coating, which works well for items where you want a firm crust or to help toppings adhere.
Egg Wash Recipe
Equipment
- 1 Bowl
- 1 fork
Ingredients
- 1 egg
- 1 tbsp milk, or water (or 2 tbsp for chicken egg wash)
Instructions
- Crack the Egg into a small bowl. Use fresh eggs for the best results. Add Water or Milk, about 1 tablespoon of water or milk to the bowl with the egg. This helps thin out the egg and makes it easier to brush onto pastries.
- Whisk the egg and water (or milk) together until it's well combined and you no longer see streaks of egg white. The mixture should be smooth.
- Strain if you want an ultra-smooth and even finish, you can strain the egg wash through a fine-mesh sieve to remove any remaining clumps of egg white.
- Egg Wash for Dough – It is now ready to use. Brush it over the surface of your dough just before baking. You can use a pastry brush for this purpose. Be gentle to avoid deflating delicate dough.
- Egg Wash for Chicken – You'll add 2 tbsp liquid (water or milk) vs. 1 tbsp for meat. Also you can add salt and pepper to this to add flavor as well. Dip pieces or brush on the entire outsides before coating in your flour for recipes to add more of a crispy skin and sheen.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
