Tuesday, December 06, 2005

EGG-AND-WATER WASH-International

Photo from allposters.com
Bakery Photo

Egg washes are an important component in many baked goods. This creates a finished appearance and may also affect flavor, mouth feel and texture.

The egg wash can be whole eggs, egg whites, or only yolks. The whites can be blended with water, milk, or cream.

8 oz eggs
4 ounces water

Combine the eggs and water in a bowl and whisk together until combined.

Use as indicated in the recipe. The wash should be applied with a light even coat.

Egg and milk: Substitute milk for water.

Egg and heavy cream: Substitute heavy cream for the water.

Egg Yolk and Heavy Cream Wash: Substitute egg yolks for the eggs and heavy cream for the water.

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