Give Pastries A Bakery-Level Finish With A Little Egg Wash

Enhancing the appearance and texture of homemade pastries can be easily achieved with the simple yet effective technique of applying an egg wash. This mixture, typically made from beaten eggs or a combination of eggs and milk or water, is brushed onto the surface of pastries before baking. The egg wash creates a glossy, golden-brown finish that mimics the look of professionally baked goods. Depending on the desired outcome, variations of egg wash can be used. For a rich, deep color, a whole egg or egg yolk can be applied, while egg whites provide a more subtle sheen. Adding milk or cream can enhance the gloss and deepen the color even further. Beyond aesthetics, egg wash can also act as an adhesive, helping toppings like seeds or sugar adhere to the pastry surface. It forms a protective barrier that locks in moisture, contributing to a tender crumb. Whether used on pies, bread, or croissants, an egg wash is a versatile and invaluable tool in baking, elevating the final product both visually and texturally. Mastering this simple step can significantly improve the quality of homemade pastries, making them as appealing as those from a bakery.