Egg Wash
Always use truly free- (or open-) range eggs.
Egg wash is a mixture brushed onto pastry before baking to give the finished product a lovely golden shine and a little extra crispness and flakiness.
Ingredients 4
1 whole egg
1 egg yolk
20 g full-cream milk (whole milk)
Pinch salt
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Method 1
Just whisk all the ingredients together (, , , ).
Urbanstead's tips
It will keep, refrigerated, in a sealed container for a few days. The salt helps to denature the proteins in the eggs so it’s easier to brush the pastry.
Egg wash can also be used to fill holes or cracks in a pastry tart shell. Simply brush the surface of the shell in the last few minutes of blind baking to ensure any small holes are sealed. If the hole is too big, use a little piece of raw dough and use the egg wash like a cement to plug that hole, then blind bake for a further 5 minutes to seal.
