I use an egg wash all the time, including today.I'm kind of curious why when I do a search, I don't find any examples of anybody ever using an egg wash on baked goods.
An egg wash is used to give crusts and baked good surfaces a sort of 'shine'.
I looked up Holidazzle Eggs. It is just the shell. The egg is blown out.Are the edible - or are they just hollow decorated eggs?
I always use and egg wash. I thought that was a given.I'm kind of curious why when I do a search, I don't find any examples of anybody ever using an egg wash on baked goods.
An egg wash is used to give crusts and baked good surfaces a sort of 'shine'.
Unless a recipe says differently, I just use a whole egg. Sometimes I thin it with milk, sometimes water, sometimes I add a little salt, sometimes not.For an egg wash, do members typically set aside some egg white, egg yolk or whole egg? Do you use a whole new egg or just skim off some egg from the egg(s) you may be using in a recipe?
If whole new eggs are used, that seems to me to be more added to the egg budget.
For an egg wash, do members typically set aside some egg white, egg yolk or whole egg? Do you use a whole new egg or just skim off some egg from the egg(s) you may be using in a recipe?
If whole new eggs are used, that seems to me to be more added to the egg budget.
I pay about $1-$1.25 for a dozen eggs, so not exactly a budget breaker.For an egg wash, do members typically set aside some egg white, egg yolk or whole egg? Do you use a whole new egg or just skim off some egg from the egg(s) you may be using in a recipe?
If whole new eggs are used, that seems to me to be more added to the egg budget.