All Purpose Egg Wash

By • May 23, 2016 0 Comments

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Author Notes: Easily applied to all dough types. A combination of egg yolk, heavy cream and salt makes this a go-to egg wash. The baked results are a deeply golden, shiny and flavorful crust. Teresa Floyd


Makes enough to brush 1 dozen pastries

  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 1 pinch kosher salt
  1. In a small bowl, whisk together egg yolk, cream and salt until combined.
  2. Using a natural bristle or silicone pastry brush, lightly brush a thin and even layer of egg wash over the surface of the dough. Take care not to pool egg wash on the surface or around the base of the dough.
  3. Left over egg wash may be stored, in an airtight container, in the refrigerator for up to three days.

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