Egg wash is lightly beaten egg whites, used to
seal pastry and the wash enhances the lovely golden color on baking.
Apply the wash by gently brushing with a pastry brush.
This is egg wash.
Use a pastry brush to apply to pastry just prior to baking.
In the first step of the Homemade Pumpkin Pie Recipe, we showed how to line a spring form pan with pastry so that it forms a firm foundation or shell for the pie.
The next step is to seal the pastry before baking to prevent the filling from making the base soggy.
The sealant, the wash, is a glaze made from egg whites.
To make the glaze or wash from eggs, learn how to separate eggs - that is separate the yolks from the whites.
How to separate eggs
This is the result - yolks in one bowl and whites in another.
- 1. Get two small bowls at the ready. Place them close together.
- 2. Hold the egg over one of the bowls.
- 3. Break the egg shell in the middle and hold the two halves close together.
- 4. Allow the whites to run into the bowl, keeping back the egg yolk in the shell by holding the shells close and not allowing it to run out.
- 5. To get all the white, transfer the yolk to the other half by tipping the half shells gently. More white will run out.
- 6. When the egg white is collected, pop the yolks into a separate bowl.
- 7. There you are! You've learned how to separate eggs.
Beat the egg whites lightly with a fork. Notice the little air bubbles when aerated. The whites only requires a light hand when beating and it'll be ready to apply to the pastry.
Here is the result of egg glaze or wash applied on pastry. The baked result is a delightful golden brown.