Use an egg wash to seal edges or add shine and color to your baked goods.
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 12
Ingredients
1large egg
1tablespoonwater, milk, or heavy cream
Instructions
Place the egg and water in a small bowl.
Whisk with a fork or small whisk until well combined and frothy.
Using a pastry brush, brush the egg wash in a thin, even layer onto the visible parts of the dough. Be careful not to let egg wash pool on the surface or around the base of the pastry.
Notes
Storage: Leftover egg wash can be refrigerated in an airtight container for up to 3 days.