How to Make Egg Wash {For Puff Pastry & More}

Learn how to make quick and easy homemade egg wash recipe with 2 simple ingredients- Eggs and water. Perfect for sealing edges and adding a crispy shiny golden brown top in baking. Use it as a topping or coating on pie crusts, puff pastry desserts, croissant, scones, bread, buns, rolls, old fashioned biscuits and more.

I have seen many variations and ratios of ingredients for today's recipe but I love my Mom's classic version because it never fails. She says to use a whole egg and water. That leads to the best texture (firm and crisp crust) and best color (deep golden brown and shiny). It's perfect! If you liked this baking tip, you may also enjoy tips about How to Soften Brown Sugar, How to Stop Chocolate Chips From Sinking, and How to Make Brown Butter.

Jump to:

• Key ingredients
• Variations
• How to make easy egg wash recipe from scratch?
• How to use this in baking?
• Tips and techniques
• Recipe FAQs
• Storage
• More baking tips
• Recipe

Key ingredients

• Egg- Be sure they are fresh and at room temperature for best results.
• Water- You can just use it out of your tap or even use some milk.

Variations

• Use milk or heavy cream instead of water- This results in a softer crust with a light golden color upon baking
• Use egg yolks only and omit the egg whites: This results in a very deep golden orange color upon baking and is slightly softer in texture. Use two egg yolks for extra richness.
• Use egg whites only and omit the egg yolks: This results in a much lighter and very pale crust but the top is very firm and crispy upon baking. Since the color on top is so dull, this version is my least favorite.
• Add extracts- Such as maple, vanilla, or almond extracts for added flavor.
• Make a design- Instead of covering the entire pastry, use your pastry brush as a sort of pain brush to design a shape that will show up best after baking.
• Add a bit of sugar- This will add further browning and a bit more sweetness.
• Add some salt- This will balance out the sweetness and makes the egg thin out so it's easier to spread.

How to make easy egg wash recipe from scratch?

How to use this in baking?

It's mostly brushed on top of desserts, just prior to baking. Enjoy it in the following:

• Puff pastry desserts- This includes strudels like my Easy Apple Strudel (Puff Pastry) or Easy Strawberry Strudel (With Puff Pastry) as well as turnovers, including Easy Apple Turnovers (With Puff Pastry) and Easy Cherry Turnovers (With Puff Pastry). It's also works great on these Easy Cream Horns.
• Pies- Like my Easy Homemade Apple Pie, Easy Cherry Pie, Easy Peach Pie, and Easy Blueberry Pie.
• Croissant- Spread the wash on top of unbaked frozen ones before baking. You can even use it on your favorite homemade recipe.
• Bread- Like homemade loaves, including my Sweet Potato Bread, various rolls, and sweet buns like these Easy Homemade Cinnamon Rolls (1 Hour).
• Scones- Such as these Easy Orange Cranberry Scones (With Glaze).
• Old fashioned biscuits- Gives extra crisp and golden colors and I especially enjoy a big on my Easy Strawberry Shortcake (With Bisquick Mix).

Tips and techniques

• Strain the mixture using a fine mesh strainer- This will ensure a very smooth consistency without any stringy egg white bits. I find those so icky!
• Once you spread this on top of your baked item, bake immediately- Letting it sit on top can make your dessert soggy instead of crispy. And for rising breads you don't want to interfere with the rising process.
• Brush a thin layer- If you brush very heavily, then the mixture will pool and the end result can end up looking thick like cooked eggs on top.
• For a deeper golden orange color- Use organic grass fed eggs but note that they are more expensive. The generic cheaper ones always seem to have a light yellow color.
• Use a pastry brush- For the most smooth and consistent application.
• Mix thoroughly- To make the wash uniform and prevent streaking color.
• Make sure the egg is fresh- An old egg won't have as good of flavor or color.
• Ingredients should be at room temperature- For the best mixing and application.

Recipe FAQs

Storage

• Refrigerate- Cover, place in the fridge, and use within 1 day.
• Freeze- You should not freeze this mixture because eggs do not do well thawing due to separation and texture change.
• Room temperature- Because eggs can cause a health hazard if left out, do not let sit at room temperature.
• Make ahead- This can be made 1 day in advance if covered and stored in fridge until needed.

More baking tips

• How to Make Brown Butter (And How to Use It)
• How to Make Macerated Strawberries (2 Ingredients)
• How to Make Cinnamon Sugar (Easy)
• How to Blind Bake Pie Crust
• How to Marble Fondant (For Cakes)

Recipe