Eggwash is a common technique used in cooking for a variety of purposes. One of the main reasons for using eggwash is to create a shiny, golden-brown crust on baked goods such as breads, pastries, and pies. The proteins in the egg help to promote browning when exposed to heat, resulting in a visually appealing finished product.

In addition to enhancing the appearance of baked goods, eggwash also serves as a glue to help ingredients stick together. This can be useful when sealing the edges of pastry dough or attaching decorations to cakes and cookies. The sticky nature of eggwash helps to create a strong bond between different components, ensuring that your culinary creations hold together properly during baking.

Another common use for eggwash is to add a glossy finish to savory dishes such as meat pies, quiches, and stuffed breads. The shiny coating not only looks attractive but also helps to seal in moisture and flavor, resulting in a more succulent and flavorful end product.

When using eggwash, it is important to choose the right type of egg and method of application for the desired effect. For a shiny finish, whole eggs or egg yolks are typically used, while egg whites are best for creating a matte surface. To apply eggwash, simply beat the egg with a little water or milk and brush it onto the surface of the food item before baking.

In summary, eggwash is a versatile cooking technique that can be used to enhance the appearance, texture, and flavor of a wide variety of dishes. Whether you are looking to create a beautiful crust on a loaf of bread or seal the edges of a savory pie, eggwash is a simple and effective way to take your culinary creations to the next level.

For more tips and tricks on using eggwash in your cooking, be sure to check out our blog for the latest recipes and culinary inspiration!

Sign Up