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Sep 19, 2006 10:59 PM

To egg wash or not to egg wash

Whenever I am making bread or pastry and it calls for an egg wash I hate wasting an egg when the wash uses only 2% of the whole egg. Is it ok to skip this? Do any of you have suggestions for other things I could use in place of the wash?

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  1. I'm with you on this one. I usually cook the leftover wash for my dog. At least someone gets to eat it.
    I wonder tho if a wash with h2o and sugar would work just as well?

    1. Melted butter is nice in place of the egg wash. Won't be quite as shiny but it tastes good.

      1. 2% of the whole egg? Just put more on, and what's left over becomes scrambled eggs.

        1. The croissants yesterday were brushed with an egg wash. I don't think that you can achieve that brown glaze any other way. Whenever I do a pastry-topped casserole dish, I use an egg wash -- the result is just so pretty that I think it justifies sacrificing an egg.

          1. I am of the egg wash=good school. It's not just pretty, it also adds a nice "skin" to pastry that gives it a subtle toothsomeness that is just wonderful. And it can also act as a great "glue" for toppings like sugar or poppyseeds.