An easy egg wash recipe may seem basic, but it’s the secret to bakery-style shine. Learn the perfect egg-to-water ratio for giving breads, pastries, and rolls a golden brown finish.

Brushing egg wash onto edge of pie crust.

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Basic Egg Wash

For the longest time, I couldn’t figure out why my pie crust, croissants, and biscuits looked so pale compared to the ones in cookbooks. The secret was an easy egg wash recipe!

It’s as quick and simple as beating an egg with a splash of water or milk, then brushing it over your dough before baking. It may seem basic, but it’s the easiest way to give baked goods a gorgeous golden-brown finish. I even use it on soft pretzel bites, pigs in a blanket and homemade stromboli.

What is Egg Wash?

Egg wash is a quick baking technique that uses a whisked egg mixed with water, milk, or cream. Brushed onto dough, it creates shine, color, and helps toppings stick.

It’s a way to make every home cook feel like a 3-ingredient all butter pie crust or lattice pie crust looks like it was made by a professional pastry chef!

Egg Wash Ingredients

Heavy cream and egg on the counter to create an egg wash.

Find the full printable recipe with specific measurements below.

  • Egg: You will need 1 whole egg.
  • Liquid: I usually use heavy cream, whole milk or water.

How to Make Egg Wash

The basic ingredients typically follow a 1:1 ratio. So that means 1 whole egg to 1 tablespoon of liquid.

Egg and water in a bowl being whisked together for an egg wash.
  1. Crack the egg in a small bowl, add in the cream or water and whisk together. 
  2. That’s it! You are now ready to use a pastry brush to brush the egg wash on your baked good before baking.
Egg wash in a glass bowl.

Recipe Tips

Here are a few tips that will help you get the best results when using it.

  • Whisk completely. Use a fork or a small whisk to combine the egg and cream or water until the yolk and whites are fully mixed. If you rush and try to brush on a wash that isn’t fully mixed, you can end up with egg yolk on one part of your pastry and white on another which will create an uneven look when baked.
  • Type of pastry brush to use. I prefer to use silicone pastry brushes because they are so easy to clean and most of them can even be put into the dishwasher.
  • Brush before you cut slits in a pie crust. If you brush it on after cutting the slits, the egg may seal the cut closed and the steam will have nowhere to escape when baking.
  • Use a light touch. A little goes a long way! Take your time to paint on a thin even layer and avoid puddles of wash on top of your bakes. A light layer will help you achieve that beautiful golden color.
Close up of brushing egg wash onto a pie crust.

More Ways to Use Egg Wash

Egg wash in a glass bowl.

Egg Wash Recipe

5 from 26 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1
This easy egg wash recipe is used to create an irresistible golden brown shine on baked goods. It's simple to make but you'll need to know the perfect egg-to-water ratio.
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Ingredients 

  • 1 large egg
  • 1 Tablespoon heavy cream , or water

Instructions

  • Whisk egg and liquid. In a medium bowl, whisk one large egg and 1 Tablespoon cream (or water) until fully combined.
  • Brush on dough. Brush on top of raw dough before baking.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Baked goods: Here are a few things I love to brush this egg wash on top of before baking.
Storage: Store in a covered container in the refrigerator up to 3 days. Discard after that. 

Nutrition

Calories: 123kcal, Carbohydrates: 1g, Protein: 7g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 203mg, Sodium: 75mg, Potassium: 83mg, Sugar: 1g, Vitamin A: 491IU, Vitamin C: 0.1mg, Calcium: 38mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Substitutions

Here are some good substitutes for this easy egg wash recipe that encourage either browning and shine even if you are all out of eggs!

  • Heavy cream or milk: If you want to skip the egg, you can just brush over some heavy cream or milk. This wash works well for biscuit and scone recipes. The sugar in the cream or milk encourages browning which will give your bakes a nice finish. There will be less shine this way.
  • Almond milk: This is a good dairy-free substitute. It helps to give your bakes a golden color and adds a slight nuttiness to the top.
  • Honey or maple syrup: These sweeteners will give your bakes a nice shiny look and also help them to brown. Because they’re high in sugars, they will burn quicker than other options, so these washes are best used on things that don’t spend a long time in the oven. Keep an eye on it as it bakes.
  • Oil: Choose a flavorless oil like canola or vegetable oils to create shine on your bakes. There will be less color than if you use one of the other options. This makes another good option if you’re avoiding eggs and dairy.

Recipe FAQs

Is egg wash necessary?

No, it’s not necessary, but without it, your pastry or bread can look dull and pale. It’s not the end of the world if you don’t use one, but a nice brown color with a bit of shine always looks more appetizing!

What is the purpose of it?

It improves both the color and shine of your finished bakes, and it can also help to seal up pastry edges.

When do you apply it?

The best time to apply it is right before your pastry goes in the oven. If you brush it on too far in advance, it could make it soggy. And the easy egg wash recipe should only be applied before baking and not after.

How to store leftover egg wash?

Once you make it, I would try to use it as soon as possible. If you have some leftover, you can store it in an airtight container in the fridge for up to 3 days. I typically will just toss the leftovers into scrambled eggs.