Today, we’re diving into everything you need to know about a different kind of egg washing: How to make egg wash. There's no need to prep the eggs before using them to make an egg wash. After social media rumors were swirling earlier this year, we asked our friends at the USDA to help us clear up if it’s wise to wash eggs (in their shells) before using them. (Spoiler alert: There’s no need if you picked them up at the supermarket.)

What Is Egg Wash?

Egg wash typically involves a beaten whole egg, egg yolk, or egg white, mixed with a splash of a liquid, like cream, milk, or water. Cooks often brush egg wash onto sweet or savory baked goods before they head to the oven for one or more of the following reasons:

• To promote an eye-catching golden hue.
• To add a shiny, glossy look.
• To help seal edges.
• To aid in adhering a topping or crust to a food.
• To create a crisper crust.

Think of egg wash like a well-chosen Instagram filter for your goodies; it adds a top coat that transforms an already beautiful scene into something that looks a little more professional.

Egg washes are also often employed to coat meats, vegetables, cheeses, and beyond in a crunchy coating. “F.E.B.,” or flour, egg, breadcrumb, is shorthand for the standard breading process. 

Egg Wash Ingredients

• Eggs: Opt for just egg whites, egg yolks, or, so you don’t have to fuss with leftovers, use the whole egg. Beating it with a fork or whisk is helpful to even out the consistency and make it a cinch to combine with the liquid.
• Water, milk, or cream: A splash of water is the secret to the fluffiest scrambled eggs, according to our Test Kitchen, and it’s also one of your choices to thin out the egg portion of the egg wash. Again, the more fat you include (water has none, non-skim milks have some, and cream has the most), the more sheen and more golden-brown your baked goods will be.

Consider all of your options for how to make egg wash based on your desired results.

• Whole egg + water: This is probably the most common and classic egg wash recipe. It renders a nice golden shine.
• Whole egg + milk or cream: Either of these combos will create a similar shine as the water-infused egg wash. Bonus: The fat in the milk or cream can help transform your baked goods from pale to lightly golden brown.
• Egg yolk only: A beaten egg yolk was all the rage in the egg wash world back around 1960. (If you have a vintage red plaid cookbooks, you might spy this egg wash style making an appearance!) It leads to a nice golden finished product.
• Egg white only: For a result that looks more glazed than golden, or to help items like sprinkles, sugar, or spices adhere to the top of recipes, egg white washes are ideal.
• Whole egg only: To amp up the golden brown factor so it’s darker than the other options, try a beaten whole egg.