Want to bake like a pro? Here’s the who, what, where, when, why and how on egg wash!
- Who: A baker, anyone who wants a high or low shine with the addition of color on their finished baked product.
- What: Eggs, water or cream. Sometimes salt. Depends on the desired outcome.
- Where: Used on pies, breakfast pastries and some breads.
- When: Brushed on right before the product goes in the oven, but can also be used to sealing something together. Like a calzone.
- Why: It makes your finish product shiny and gives it great color after baking.
- How: In a small bowl beat the following and lightly brush before placing your product in the oven: Very shiny – 1 egg, dash of salt, 1 teaspoon water; Not so shiny – 1 egg, 1-3 teaspoons milk; Very shiny, golden brown – 1 egg yolk, 1-3 teaspoons water.
Who knew?! I say it every day!
Good Cook Classic Pastry/Basting Brush $5
The natural handle brushes are great for baking. Set of 2.
OXO Good Grips Silicone Basting & Pastry Brush $8
Works like a natural bristle brush but with the added conveniences of heat resistance, odor resistance and cleanability.
KitchenAid Wide Basting Brush $8
The wide brush head is ideal for applying marinades, sauces or glazes to seafood, poultry, roasts and pastries.
Chef Gigi Gaggero 
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