Egg Wash
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An Egg Wash is literally just whisked eggs, used to bathe (wash) another food item.

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Culinary Uses

Egg Washes are generally used as a coating for cooked foods, think french or breading and as a coating for baked goods. Food items can be dragged through the Egg Wash (more typical for coating food to be cooked) or brushed on with a pastry brush (more common for baked goods).

Though an Egg Wash can be made from Eggs alone, most Egg Washes have a small amount of liquid added to improve the viscosity of the mixture. The broad rule of thumb is about 1 Tablespoon of liquid for each egg added, to the Egg Wash. Whole Milk is the most common liquid added, though ButtermilkHeavy CreamGoats’ Milk, can be added. Even water can be added.

The ultimate use and final desired result should dictate the type of liquid added. Cooked foods which will be Breaded can benefit from some fat to help the bread brumbs (or other coating) adhere to the food being covered. If shine, not adhesion is the goal, adding water or oil, is a good way to go.  For example, Egg Washes used in Baking tend to use water. Your imagination and what works are your only limitations. For examples of Egg Washes see Smart Kitchen’s Egg Wash Recipe for Coating Product and Smart Kitchen’s Egg Wash Recipe for Baking.

An Egg Wash is simple to make and mostly involves whisking the cracked eggs and adding the liquid, then whisking again to incorporate everything.

Once prepared, an Egg Wash can be held unrefrigerated in The Food Danger Zone for about 2 hours before it should be discarded. Egg Washes should also, as a best practice, be discarded after use, especially if any Raw Meats were coated. Cross Contamination could be a very real problem.

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