How to Know Which Egg Wash to Use
If you’re a confectionery maker, you’ve probably lovingly smeared buttery dough with a beaten egg or some part of an egg at some point, never wondering why. (Or maybe you’re wondering why. I’m not in your brain.)
I have blindly followed these instructions for years, never stopping to consider the differences between washing the egg white, washing the yolk, and washing the whole egg. Chemically, the difference between protein and yolk is huge, and they affect the crusts of pies and other baked goods in different ways. Here you can see how these different washings affect both the color and appearance of delicious flaked products.
No wash
Paradoxically, the dough is the cleanest without washing. It is also the most matte, brown and freshest, with no noticeable sheen.
White wash only
When whisked until frothy, this product gives a little shine and a pleasant golden color, while browning more slowly than liquid with yolk.
Washing with yolk only
A wash using only the yolk will give you the darkest, richest color and the most brilliant results in no time. Due to its thicker viscosity, it is more likely to hold onto brush strokes or any other pattern you can paint on it.
Whole egg wash
As you might expect, this wash is somewhere in the middle between white and yolk. This wash may look very similar to the wash only white, but it got to golden brown much faster. The more you beat the egg, the smoother the wash, so beat until foamy for best results.
Also, keep in mind that you are not limited to one wash for each cake and can alternate between them to create patterns or add depth to a pattern. Alternate white and yolk rinses to give the grate some dimension, or paint over the clippings with yolk, leaving the crust even. Do you want the cake to be yours? Paint your name in bold yolk for everyone to see.