Egg wash

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Cooked beef wellington browned by the egg-wash
Uncooked beef wellington covered with egg wash

An egg wash is usually beaten eggs sometimes mixed with another liquid, usually water or milk, which is brushed onto the surface of a pastry before baking. An egg wash is often used to make pastries shiny and golden or brown in colour, and it also is used to help toppings or coatings stick to the surface of the pastry, or to bind pastry parts together, such as empanadas or other en croute recipes. Egg wash can usually be made with two tablespoons of liquid, such as milk or water, for every egg. Less liquid makes for a darker wash. The part of the egg used and liquid added determines the finished look of the crust.

Vegan substitutes for egg wash include vegetable oil, non-dairy milk and butter substitutes, and light corn syrup thinned with water.


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