egg wash tips

I came across a lovely paragraph while going through the epicure asia magazine today – such lovely photos in this publication – about egg washes, and while I’ve known this sort-of-vaguely, I thought I’d share it with you guys in case you get down to some serious baking over the weekend – those cookies up there are a great start (photos rehashed from the archive!).

types of egg washes

whole eggs with salt create a shiny sheen – this is usually applied on breads
whole eggs with a splash of milk give you a matte finish – usually for cookies
whole eggs with a splash of water bring a golden hue – apparently usually for savouries
plain egg yolks only for a shiny brown finish – especially for pastry (this is my favourite one!)
yolks only with a splash of water will make for a warm golden finish
yolks with a splash of cream or milk renders a darker brown shade on your goods
egg whites only if you’re looking for a lightly-coloured and crisp surface

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taken from epicure asia, april 2013, adapted from a quote by thierry delourneaux, executive pastry chef at the fairmont singapore and swissôtel the stamford.

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2 thoughts on “egg wash tips

  1. OMG I understand that this is not yours original but I LOVE THIS. Thanks soooo much for sharing! I was trying to summarized these on my own but I only have half of may be even 1/3 of this list. It might cause me another many f-up and not so good looking result even though underneath the egg wash is perfectly good enough bake goods for me. I’m a pro in Thai foods but just a novice baker.

    THANKS THANKS THANKS (and many more)

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