5 Ingredients or Fewer

All-Purpose Egg Wash

May 23, 2016
1 Rating
Photo by Teresa Floyd
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

  • Prep time 5 minutes
  • Makes enough to brush 1 dozen pastries
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 1 pinch kosher salt
In This Recipe
  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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Teresa Floyd is a freelance photographer, food writer, and pastry chef living in Kansas City, MO. She is the creator of Now, Forager, a pastry blog focused on seasonal pastries and desserts.