A guide to common egg wash combinations and the typical effects they produce on baked goods, such as shine, browning, and texture. Ratios are approximate.
| Egg Wash Combination (for 1 Large Egg base) | Typical Effect | Best For |
|---|---|---|
| Whole Egg + 1 tbsp Water | Moderate shine, good browning, slightly tender crust. | Pies, pastries, breads, general use. |
| Whole Egg + 1 tbsp Milk | Softer browning, less shine than water, tender crust. | Breads, rolls, enriched doughs. |
| Whole Egg + 1 tbsp Cream | Rich color, good shine, very tender crust. | Enriched doughs, brioche, pastries. |
| Whole Egg (beaten, no liquid) | Deep browning, good shine, can be slightly tough. | Savory pies, empanadas, when a strong seal is needed. |
| Egg Yolk + 1 tbsp Water | Deep golden brown, high shine. | Decorative crusts, challah, when rich color is desired. |
| Egg Yolk + 1 tbsp Milk/Cream | Very rich golden brown, high shine, tender. | Rich pastries, brioche, croissants. |
| Egg White + 1 tbsp Water | Crisp crust, moderate shine, less browning. | Lean breads, pretzels, to help seeds adhere. |
| Egg White (beaten, no liquid) | Very crisp, shiny, almost lacquered finish, minimal browning. | Pretzels, some cookies where browning is not desired. |
| Milk or Cream (alone) | Soft crust, some browning, matte finish. | Scones, biscuits, softer breads. |
| Melted Butter (alone) | Rich flavor, soft crust, good browning, matte to slight sheen. | Dinner rolls, breadsticks, soft breads. |
Tips for Using Egg Wash: