Egg glaze

Egg wash is a liquid mixture made primarily from egg, which is applied to breads, pastries, and other baked goods before cooking to give them a shiny, golden finish. This wash helps to enhance the appearance and texture of the products, in addition to helping certain ingredients, such as seeds or sugar, adhere better to the surface.

Egg wash has its roots in European baking, where it is traditionally used to improve the presentation of both homemade and professional breads and cakes. It is a very popular technique in baking and pastry-making worldwide due to its simplicity and effectiveness.

In terms of its properties, egg wash provides an intense golden color due to the proteins and fats present in the yolk and the white. It also provides a characteristic shine that the dough alone would not achieve. To prepare an egg wash, whole egg, only the yolk, or only the white is used, depending on the desired effect. It is sometimes mixed with a little water or milk for a more fluid texture.

In Latin America, egg wash may be found under different names depending on the country and region, such as egg varnish, egg painting, gilding, or simply glaze. All these terms refer to the same culinary technique that provides shine and color to baked preparations.