Step 1

Crack the egg into a small bowl. You can use any type of egg and any sized egg. Keep in mind that a jumbo chicken egg will make more egg wash than a small chicken egg or quail egg.If you want to make a dark egg wash, use just the yolk and a pinch of salt. The salt will liquefy the yolk so it's easier to spread.

Step 2

Add 1 teaspoon (4.9 ml) of liquid. You can use water, milk, heavy cream, or soy milk according to your preferences. The liquid thins the egg yolk so it won't dry your pastry out and cause it to crack in the oven. If the egg wash looks too thick, you can thin it out with another 1 teaspoon (4.9 ml) to 2 teaspoons (9.9 ml) of liquid.Keep in mind that each liquid will give you a different look. For example, water will give a matte appearance while milk and cream give shine.

Step 3

Whisk the egg wash until it's combined. Hold a whisk or fork and use your wrist to beat the egg and liquid in a circular motion. Whisk the egg wash for up to 10 seconds so the yolk is well blended and mixed with the white.Avoid whisking the egg wash until the egg foams.

Step 4

Whisk in any additional items according to your needs. You can whisk a few pinches of spice such as nutmeg or cinnamon, if you want the egg wash to have a darker color with a hint of flavor. Add a few dashes of salt if you want a shiny surface or stronger binding for pastry.

Step 5

Thin the egg wash with more liquid, if necessary. If you are glazing something that is going to expand a lot such as puff pastry or bread, mix in another 1 teaspoon (4.9 ml) to 2 teaspoons (9.9 ml) of liquid to prevent cracking as the pastry expands.