Egg Wash

French Pastry Basics
Prep Time: 5 Cook Time: 5 Total Time: 10 Difficulty: Easy Servings: 1

Mixing Eggs and Milk 

Ingredients

1 Egg
1 Teaspoon of Milk
1 Pinch of Salt

Description

Egg wash is really simple to make and has been a staple technique in baking for many years. In other parts of the world, egg wash is known as an “egg varnish”, and why is that? After baking, a thin layer or “varnish” is created, leaving a shiny coating of goodness that protects the bread or pastry, enhances its flavor and creates a gorgeous appearance that is sure to impress.
Elevate your baking with a well made egg wash that you can use in many baked goods such croissants, bread rolls or cookies.

Directions

Measure all your ingredients, brake the egg in a small bowl, add the milk and whisk lightly together, add salt (the salt helps the egg dissolve more easily into the milk and adds flavor) whisk some more until it’s fully incorporated.
Keep refrigerated until use.

Brushing Bread Before Baking

Notes

When It comes to eggs, safe cooking practices are always important, after you finish, wash all your utensils very well and clean any surface that might have been in contact with raw egg, avoid contact between raw egg and baked or cooked items.
It is recommended that you use a silicon brush instead of a bristle kind, silicon brushes are easier to clean and don’t shed, traditional brushes sometimes leave behind rogue bristles, which are very hard to spot on your pastries or breads.

Silicon Brush