Hey fellow cooks! I'm diving into some recipes that call for egg wash, but I could use some pointers. Do you have any tried-and-true methods for making the perfect egg wash? Excited to learn from your expertise!
Hi there! The one tip I have here is to make sure that your egg wash is super well combined so that it is nice and smooth when you brush it onto your baked goods. I like to give it a really good whisk, then re-stir it quickly before using if it has been sitting for a while.