Egg Wash Substitute | Baking Ingredients | BAKERpedia (2024)

FAQs

Egg Wash Substitute | Baking Ingredients | BAKERpedia? ›

Other plant-based substitutes for egg wash include maple syrup, flaxseed, nondairy milks like rice milk and almond milk, molasses, aquafaba and various blends with olive oil or vegetable oil. But do yourself a favor this holiday season and brush that pie with some JUST Egg.

Other plant-based substitutes for egg wash include maple syrup, flaxseed, nondairy milks like rice milk and almond milk, molasses, aquafaba and various blends with olive oil or vegetable oil. But do yourself a favor this holiday season and brush that pie with some JUST Egg.

Nothing: For a crisp, tan crust, leave your dough unadorned. Skipping the egg wash results in the most matte appearance, so if you like that look, keep it plain.

Beat one large egg and one tablespoon of liquid (water, milk, or cream) in a small bowl with a fork until well combined. (Alternatively, beat one large egg white or one large egg yolk with one teaspoon of liquid.) Brush the egg wash mixture evenly on the surface of the dough using a pastry brush.

Milk or cream.

If you don't have any eggs, or you can't be bothered making an egg wash, brushing your baking with milk or cream before it goes into the oven works great too.

Melted Butter

We are Team Egg Wash (or Cream Wash). While melted butter adds more flavor than the washes, it is less effective in look; it gives a speckled appearance to pastry.

In baking, many recipes call for an egg wash to be brushed on the baked goods before it goes into the oven. The purpose of this is to give the final product a golden brown color that is slightly shiny. Egg washes can make the final product look more professional, a bit crispier, or act as a binder."

THE BOTTOM LINE: We recommend using heavy cream when breading foods if you cannot use eggs. CREAM IS BEST: If you can't use eggs, use heavy cream to hold breading in place.

Breading also sticks well to cutlets that have first been marinated in buttermilk or yogurt, or coated in mayonnaise. Can you use milk instead of eggs? Yes, you can use milk instead of eggs as long as you coat the cutlets in a layer of flour first.

Does milk work instead of egg wash? ›

1. Milk or Cream. According to David Joachim, author of The Food Substitutions Bible, the very best substitute for egg wash is milk or heavy cream. Simply brush the baked good with 1 tablespoon of milk or heavy cream for every ¼ cup of egg wash the recipe calls for.

For a deeper brown sheen with a crispier crust, use water. For a lighter, slightly shinier sheen with a softer crust, use milk or heavy cream. For a firmer, lighter crust with little shine, use only the egg white and water. For a darker, richer hue, use only the egg yolk.

Basically, egg wash is simply egg (either whole egg, yolk only, or white only) that has been whisked together and thinned out with either a bit of water, milk, or cream and then brushed on top of baked goods right before they are baked.

If you've used the wash on raw fish or meat it's best to discard it to avoid the chance of food-borne illness. If, however, it's not been in contact with meat you can save it for another use. According to the American Egg Board, raw beaten egg will last up to 2 days in the refrigerator.

There are more than a few reasons why mayo makes sense as a substitute for egg wash. Since they both share the same main ingredient (eggs), they function in very similar ways. Much like egg wash acts as a binding agent to help seasonings and breadcrumbs stick to meat, creamy mayonnaise also manages to do the same.

Flour and Water Slurry

To make this egg substitute for frying, combine 1 tablespoon of flour with 2 tablespoons of water until the mixture is lump free. Mix in 1/2 teaspoon of baking powder and 1/8 teaspoon of salt if desired. Use this mixture as you would regular eggs when frying foods.