An egg wash is a coating applied to some baked goods and other foods to create a distinctive finish. Especially in the field of baking, an egg wash is often added to breads and sweets to create a glazed look. Egg brushed bread will also have a slightly more crispy, flaky crust, which is sometimes a desired texture in baking. As one can imagine, there are several different types of egg wash, all of which have a different end impact on the food.

A very basic egg wash is made by simply lightly beating an egg and brushing it onto the food. Other ingredients such as milk, water, or salt may be added for a specific finish, and eggs are also frequently separated to make an egg wash. Some recipes specify which type of egg wash should be used, while others allow the cook to decide which would be best. In any case, the eggs used in an egg wash should be as fresh as possible.

In addition to being used as a sort of glaze, an egg wash also seals flavors in, and it can be used on foods like egg rolls to seal dough so that the inner ingredients do not spill out during the cooking process. When an egg wash is made from whole eggs beaten with salt, it will be shiny. The addition of milk will cause the shininess to become more matte, while water will create a distinctive amber colored outer coating. Beaten egg and milk are often used on sweets like scones, while an egg wash with water is used on savories like empanadas.

When just an egg yolk is used, the surface will tend to be shiny. The addition of water to an egg yolk produces a golden colored finish, while cream or milk will make the egg wash more dark brown. Egg whites, on the other hand, create a crispy surface which may be somewhat crackled. Typically, the color is very light, since egg whites themselves are so pale.

When preparing an egg wash, it is important to make sure that the egg is completely beaten, since otherwise chunks of egg may disturb the surface of the finished product. Using a robust whisk can help a great deal with this. As ingredients are added, the egg wash should be whisked or whipped to fully incorporate them. Any leftover egg wash should be discarded, as more can always be freshly made and reusing the egg wash is not worth the risk of food borne illness.