Why you shouldn’t skip egg wash

Egg Wash is a culinary backup singer —You won’t notice it when you’re there, but you’ll certainly notice its absence. Still, when you look ahead to a recipe and moan, there are always moments in the middle of baking. Have Do you wash the eggs? Yeah, you’re a little. Egg washing is one of the most important steps in some recipes, and no matter what, they all improve the final product.

A common use for egg washing is as a finishing coat.You can bet doublee――――Crust pies demand it, some biscuit recipes demand it, and fortified breads like brioche also demand a golden swipe. For very sweets, the sticky surface provides a great opportunity to scatter sugar.Granules grip for cleaning Instead of bouncing.You can also drape a thin layer of egg on the pastry presentation side Creates a charming golden shade that gives off a charismatic glow. This is our cooking MVP, Maillard reactionCauses protein Turn the egg brown Easily create deep toasted glossy coatings Much more attractive than a dry, barely tanned, unwashed egg pie. The application also has no flavor as it brushes the coating lightly without leaving an egg-like flavor that would interfere with the dessert.This usage is purely aesthetic and technically you can If you run out of eggs, skip them. But if you have eggs, don’t let them go. This is the same as baking a Funfetti cake, but I don’t want to open the package, so I omit the sprinkles.

Egg washing can be done purely for appearance, However, it is also used as a device to maintain the structural integrity of some desserts. Without adding flavors. For pies and tarts, this easy application of scrambled eggs with a teaspoon of water makes the difference between a pastry that’s perfect for a bakery and a stimulating smoke that swirls from the oven.

In case of double-Crust pie, egg wash should be added around the top edge. When the stuffing is piled up, the top crust encounters the egg-washed edges and creates the most important seal. The top and bottom crusts are glued together by eggs, Eggs coagulate When cooked at 158 ​​° F, the pie filling begins to swell and seals the pie seams much faster than when it begins to foam at 212 ° F (when the water boils and evaporates). This leaves all the pies filled inside the pie as it should be, rather than popping from the edges and burning to the oven floor.

For unbaked or especially thin and fluid tarts and pies Some recipes, such as lemon curd tart and pumpkin pie, that are packed before baking recommend that you wash the eggs on the bottom skin to prevent leaks. This egg washing application is intended to be invisible, so Right egg wash You can make a difference. In this case, scrambled eggs white is fine as the dark golden color is not recognized under the filling. To do this, blind bake the pie or tart crust as needed in the recipe. When the crust comes out of the oven, Pie weight After removing, brush the egg whites and wash along the inner bottom and inner edges in the meantime It’s still hot. This fills all pores and fine cracks with eggs, and the residual heat of the crust is still around 158 ° F or higher (although not consistent enough to cause the Maillard reaction to brown). Seal. Pour custard or layer into the vanophie filling, Thanks to egg washing, there is little risk of the crust becoming a Paul Hollywood-level sticky bottom.

It doesn’t take much time — All that is needed for both sealing and finishing applications is a thin coating (overdoing it, Eggs become puddles and are cooked as small scrambled eggs). One egg can be very helpful, so check the recipe in advance to see if you have enough eggs for standby. When your oven reveals its charm-A shot-worthy pastry will thank your past self for being such a successful person.