Egg wash

A preparation of beaten eggs, sometimes mixed with another liquid such as 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 color, 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 30 ml or 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 the liquid added determines the finished look of the crust.