Since the simplest things can often cause great confusion it seems well worth doing a proper tutorial on the subject of egg wash. I should say straight out that while I am aware of all the possible additions to an egg wash, I’m not a big believer in the benefits of that alchemy. Unless you’re very much into the minute details of presentation — and I’m clearly not — a simple wash made of well-beaten whole egg plus a dash of salt will do you for most any job. Multi-ingredient washes made from egg, cream, water with a dash of sugar…homey don’t play dat. Here’s what I do: crack an egg.
Give it a swizzle.
Mix in a couple sprinklings of salt.
What will this do aside from seasoning it? Good question. It will cause the jelly-like egg white to relax to an almost water-like consistency.
Perfecto. Smooth and even, ready for painting on without glops.
I should add that you don’t want to fall into the trap of thinking that if a little bit of salt in the wash is good, a lot must be even better. Don’t go adding half a teaspoon or something crazy like that since too much salinity has the reverse effect on the proteins, causing them coagulate. You don’t want that since it means curds and blobs of egg all over your buns. Or Danishes…whatever you happen to be doing. All clear?