Egg wash

An egg wash is used to give the surface of baked goods a nice glossy brown top. To make an egg wash place a whole egg (without shell) in a small bowl and beat lightly with a fork. Add about 2 tablespoons of water and beat until incorporated. Use a pastry brush to apply the egg wash.  The wash may also be used to bind sugar to the top of cookies or pastries.  Most important, use the egg wash right before putting the product in the oven.

Variations
You can substitute milk for the water which will provide a duller finished product. You can also use yolks only with cream for shiny, darker brown finish. See more substitutions below.

Substitute For Egg Wash

If you're out of eggs or just don't want to use egg; try one of these alternatives:

• Soy milk is a perfect vegan substitute for an egg wash on crusts or pastries. Just brush it on with a pastry brush making sure not to oversaturate the surface.
• Some bakers suggest lightly brushing the surface with coconut oil, but note this would be best for savory recipes.
• Another vegan option we found in a forum was to whisk together a little milk with agave syrup. This would be used for baked goods where you'd like a little sweetness. Again, don't over-saturate the surface and apply it right before the food goes in the oven.
• Optionally, you can try this DYI egg wash substitute. Using a pastry brush, lightly brush the surface of the crust/pastry with about 1 tablespoon of cream or whole milk then sprinkle the surface with a teaspoon or two of white granulated sugar.