Egg Wash Recipe

Ingredients

• 1egg
• 15 ml (1 tbsp)cold water

Instructions

1. 1

   Crack the egg

   Crack one egg into a mixing bowl.

2. 2

   Add the water

   Pour 15 ml (1 tablespoon) of cold water into the bowl.

3. 3

   Whisk together

   Whisk the egg and water until the mixture is fully combined.

4. 4

   Brush onto dough

   Before baking, use a pastry brush to apply the egg wash to pies, pastries or bread.

What is egg wash?

Egg wash is a beaten egg, sometimes loosened with water or another liquid, brushed onto dough before it goes into the oven. Bakers use it across many baking traditions to give bread, pies and pastries a more polished finish.

This version uses just egg and cold water, making a simple wash that is easy to whisk and brush on.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1 calories, 0g protein, 0g carbs, 0g fat.

The egg supplies most of this recipe’s protein and fat, while the water contributes no macros. This is a small coating rather than a dish to serve on its own; use it as directed and pair the baked item with a filling or side that suits your meal.

Why use water?

Cold water: it loosens the egg so the mixture is easier to spread in a thin, even layer. The egg provides the coating; the water helps it brush smoothly over the dough.

Whisk for an even coating

Break up the egg thoroughly and whisk until no separate streaks of white remain. A fully combined wash is easier to apply consistently, without patches of thicker egg.

Brush lightly

A thin coating is usually all you need: brush over the exposed surface without letting the wash pool in folds or along the edges. Take care not to brush it onto the baking tray, where it can cook onto the surface.

When to apply it

Brush the wash onto the shaped pie, pastry or loaf just before it goes into the oven, as directed in your bake's recipe. If the dough is being scored or decorated, apply the wash gently so you do not blur the details.

Choosing the finish

This egg-and-water mixture is a versatile option for a shiny, browned-looking finish. The final colour and sheen also depend on the dough and baking conditions, so follow the temperature and timing for the item you are baking.

Recipe notes & tips

• Whisk until the white and yolk are evenly blended.
• Use a clean pastry brush to apply the wash.
• Brush a thin layer over the dough rather than letting it pool.
• Apply the wash just before baking.
• Keep the bowl and brush away from ready-to-eat foods while handling raw egg.

Variations

• Use milk: replace the water with milk for a different finish.
• Use cream: whisk in cream instead of water for a richer coating.
• Add salt: season lightly if the flavour suits your bake.
• Add sugar: whisk in a little sugar for a sweeter surface.
• Use egg yolk: use yolk with a little water when your bake calls for a deeper-coloured finish.

Common mistakes to avoid

• Unmixed white: whisk until the egg is fully combined so it brushes on evenly.
• Too much wash: apply a thin coat to prevent pooling.
• Dry patches: brush gently over the full exposed surface.
• Wash on the tray: keep the brush on the dough to avoid baked-on drips.
• Leaving it out: refrigerate unused egg wash promptly rather than keeping it at room temperature.

How to store

Use the egg wash straight away when possible. If you need to hold it, cover and refrigerate it, then use within 24 hours; discard any wash that has been in contact with raw dough or a used pastry brush.

Frequently asked questions