Use an egg wash (whole egg, yolk, or white and water, milk, or cream) to seal edges or add shine and color to baked goods. Discover which combination of ingredients is best suited for your recipe.

Brushing egg wash on a galette.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Egg Wash Recipe

Recipe ingredients

Ingredients for egg wash (egg + water).

Ingredient notes

  • Egg: Egg washes can use the whole egg, just the egg white, or just the egg yolk. It depends on the recipe and what outcome you want. Please see the Tips and Variations section for options.
  • Water: Or substitute milk or cream depending on your recipe and your desired outcome.

Step-by-step instructions

  1. In a small bowl, whisk together egg and water.
Egg wash in a bowl.
  1. Using a pastry brush, brush egg wash over dough prior to baking.
Brushing egg wash on a galette.

Recipe tips and variations

  • Yield: This recipe makes about ¼ cup egg wash, enough for 32 dinner rolls, 12 soft pretzels, 1 pie, or 2 galettes.
  • Make ahead: Egg wash is best applied to baked goods immediately before baking. Otherwise, the dough may get soggy.
  • Whole egg: Deep color and shine
  • Whole egg + milk or cream: Deep color and shine
  • Whole egg + water: Medium color and shine
  • Egg yolk: Yellow color and shine
  • Egg yolk + milk or cream: Brownish yellow color and shine
  • Egg yolk + water: Pale yellow color and shine
  • Egg white: Very little color and lots of shine
  • Egg white + milk or cream: Light color and light shine
  • Egg white + water: Very little color and light shine
  • Milk or cream: Medium color and no shine
  • Water: For crispness and sealing edges or seams
A cranberry cheesecake galette.

Soft Yeast Dinner Rolls

When nothing but homemade bread will do, try these easy Soft Yeast Dinner Rolls. They are perfect at your holiday table, piled with any kind of meat, or on the side of Sunday Supper.

2 hours 20 minutes
View Recipe

Recipes with egg wash

Brushing egg wash on a galette.

Egg Wash

Use an egg wash (whole egg, yolk, or white and water, milk, or cream) to seal edges or add shine and color to baked goods. Discover which combination of ingredients is best suited for your recipe.
5 from 2 votes
Prep Time 1 min
Total Time 1 min
Servings 12 servings
Course Bread, Dessert
Cuisine American
Calories 1

Ingredients 

  • 1 whole egg or yolk or white (see note 1)
  • 1 tablespoon water or milk or cream (see note 2)

Instructions 

  • In a small bowl, whisk together egg and water. Using a pastry brush, brush egg wash over dough prior to baking.

Notes

  1. Egg: Egg washes can use the whole egg, just the egg white, or just the egg yolk. It depends on the recipe and what outcome you want. Please see the Tips and Variations section for options.
  2. Water: Or substitute milk or cream depending on your recipe and your desired outcome.
  3. Yield: This recipe makes about ¼ cup egg wash, enough for 32 dinner rolls, 12 soft pretzels, 1 pie, or 2 galettes.
  4. Make ahead: Egg wash is best applied to baked goods immediately before baking. Otherwise, the dough may get soggy.
  5. Whole egg: Deep color and shine
  6. Whole egg + milk or cream: Deep color and shine
  7. Whole egg + water: Medium color and shine
  8. Egg yolk: Yellow color and shine
  9. Egg yolk + milk or cream: Brownish yellow color and shine
  10. Egg yolk + water: Pale yellow color and shine
  11. Egg white: Very little color and lots of shine
  12. Egg white + milk or cream: Light color and light shine
  13. Egg white + water: Very little color and light shine
  14. Milk or cream: Medium color and no shine
  15. Water: For crispness and sealing edges or seams

Nutrition

Serving: 1tbspCalories: 1kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 1mgPotassium: 1mgVitamin A: 1IUCalcium: 1mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.