Egg wash
An egg wash is a simple mixture of beaten egg combined with a little liquid, usually water, milk, or cream, that is brushed onto food before baking. Depending on what is added, the wash gives baked goods a glossy sheen, a deep golden color, or both, and it can also act as glue to help toppings like seeds or coarse sugar stick to the surface. Whole egg, egg yolk, or egg white each produce a slightly different effect.
Egg wash is what gives bread, pastry, and pie crusts their beautiful shine and rich brown color out of the oven. Brush it on thinly and evenly with a pastry brush right before baking, being careful not to let it pool in the corners or drip down the sides, where it can glue pastry to the pan or prevent layers from rising. For the deepest color use yolk with a splash of cream; for a lighter shine, use egg white or a whole egg thinned with water.
Egg wash is what gives bread, pastry, and pie crusts their beautiful shine and rich brown color out of the oven. Brush it on thinly and evenly with a pastry brush right before baking, being careful not to let it pool in the corners or drip down the sides, where it can glue pastry to the pan or prevent layers from rising. For the deepest color use yolk with a splash of cream; for a lighter shine, use egg white or a whole egg thinned with water.