“It turns pie lids a burnished bronze, seals pastry cases and gives any bake it touches an eye-catching shine – but what is egg wash, why does it work and how can you use it to its full advantage? Follow my tips and take your bakes to a higher level”
TOM SHINGLER, FOOD EDITOR
Expert knowledge.
THE SCIENCE
When you start delving into why and how eggs do all the wonderful stuff they do in the kitchen, things get scientific pretty quick. And a bit scary. As soon as words like ‘albuminoid’ and ‘protein strands’ start getting bandied about, I tend to back away. But when it comes to egg wash, it’s simple. The fats and proteins in the egg coat the pastry, creating a water-resistant (but not fully waterproof ) seal. Once it goes in the oven, the fats brown and caramelise in the heat, turning the pastry or dough golden, while the proteins crisp up and dry out, adding shine.
The next level
Think you know egg wash? Here’s how to take your pastry painting prowess up a notch
THE TECHNIQUE
Beat egg, paint pastry, bake – we all know how to use egg wash. But there are a few things you can do to unlock its full potential...
1 Buy a silicone pastry brush It trumps a bristle one in many ways. It’s easier to clean, doesn’t risk shedding fibres all over your bake and won’t absorb the egg, meaning more stays on the pastry.
2 Make sure the egg is well beaten to give a uniform consistency and colour. If it’s only half-mixed, you’ll have a trickier time getting it to evenly coat your bake, resulting in a mottled, uneven look when it comes out of the oven.
3 Add a splash of water (or milk/cream) It will make your egg wash easier to paint with and increases the volume slightly. Aim for around 1 tbsp liquid per egg, although this doesn’t have to be an exact measurement.
4 Keep the egg wash even This is key. You don’t want pools of beaten egg collecting in nooks and crannies, as they can set solid and cover your bake in little rubbery nuggets of baked egg – which looks a bit grim and can give the pastry an eggy taste. Similarly, you don’t want any exposed pastry to be untouched by wash, as, once baked, it’ll look and taste dry and crumbly next to anything that’s been painted.
MODIFYING YOUR TONE
As you can see on the previous page, not all egg washes are equal – the amount of white, yolk and the things you mix it with can produce different finishes. Want a shiny finish without too much browning? Use egg white, which is where the majority of the proteins lie. Conversely, using just egg yolk will create a deeper golden hue, thanks to the heavier ratio of fat. For an all-rounder vegan alternative, try a little
