2007-02-13 07:01:28 · 6 answers · asked by bc_munkee 5 in Food & Drink ➔ Cooking & Recipes
I've worked in a gourmet kitchen for quite a few years. there are no whites in an egg wash. the whole point of the egg wash is to create a nice golden color on your baked goods. it's the fat in the egg yolk that browns in the oven, giving your product the nice golden color. egg yolk, and a little water. just enough to thin it out and make it spreadable.
2007-02-13 07:30:43 · answer #1 · answered by Anonymous · 0⤊ 1⤋
Generally there is 1 egg white and 2 Tbsp of water in an egg wash. The water makes it a little easier to brush on. Just whisk them together with a fork and start brushing.
Good Luck!
2007-02-13 07:05:36 · answer #2 · answered by psycho-cook 4 · 0⤊ 1⤋
An egg wash can be made with either egg yolks, egg whites or whole eggs. Water, milk or cream can be added depending on the application.
http://web.foodnetwork.com/food/web/encyclopedia/termdetail/0,7770,2316,00.html
http://en.wikibooks.org/wiki/Cookbook:Egg_Wash
In response to the pastry chefs who claim that an egg wash is just whites used to provide a sheen on baked goods, an egg wash using whole eggs is commonly used when frying foods. The wash helps the coating (e.g. bread crumbs) to adhere to the item being fried. I submit the following recipes for your review:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_14346,00.html
http://www.cooks.com/rec/doc/0,1627,147183-237196,00.html
2007-02-13 07:22:21 · answer #3 · answered by Ian 3 · 0⤊ 0⤋
I add a little milk to egg whites instead of water.
2007-02-13 07:09:19 · answer #4 · answered by Steph 5 · 0⤊ 1⤋
Hubby says it's one egg white and 2 tbsp of water, and he was a cook at a restaurant for 18 yrs. (I havent a clue myself!)
2007-02-13 07:12:27 · answer #5 · answered by Anonymous · 0⤊ 1⤋
with a little water
2007-02-13 07:12:05 · answer #6 · answered by Aunt Mair á?¦ 5 · 0⤊ 1⤋