Egg washing powder is a dry, shelf-stable mixture you rehydrate with water to create an egg wash for brushing on breads, pastries, and pies before baking. It gives baked goods that glossy, golden-brown finish without cracking open a single egg. This recipe is especially handy when you bake infrequently, run a bakery, or want to avoid wasting yolks or whites, and it works beautifully in both sweet and savory baking.
Ingredients
- 1 cup (120 g) nonfat dry milk powder
- 1/4 cup (30 g) cornstarch
- 1 tablespoon (12 g) sugar
- 1/2 teaspoon (3 g) fine salt
- 1/4 teaspoon (1 g) turmeric (optional, for yellow color)
Instructions
- In a medium bowl, whisk together the dry milk powder, cornstarch, sugar, salt, and turmeric (if using) until evenly combined.
- Transfer the mixture to an airtight jar or container. Store in a cool, dry place for up to 6 months.
- To use: mix 2 tablespoons (15 g) of the powder with 2 tablespoons (30 ml) of water in a small bowl. Whisk until smooth and no lumps remain. The mixture will be thin and slightly milky.
- Brush onto bread, pastries, or pie crusts just before baking, using a pastry brush. Apply one or two coats, depending on the gloss you want.
- Bake as your recipe directs. The wash will turn golden brown and shiny during baking.
Tips
- Substitute for milk powder: If you don’t have nonfat dry milk, use an equal amount of instant mashed potato flakes or plain soy milk powder. The texture may be slightly different, but the wash will still work.
- Color adjustment: Turmeric gives a warm, egg-yolk color. For a deeper golden hue, add a pinch more turmeric, but be aware it can impart a subtle earthy flavor. Omit it for a clear, shiny finish.
- Lumps: If the rehydrated wash is lumpy, strain it through a fine-mesh sieve or blend it briefly with a fork. Lumps can leave uneven patches on your dough.
- Storage of mixed wash: The rehydrated wash will keep in the refrigerator for up to 3 days in a sealed container. Discard if it smells sour or develops mold.
Serving Suggestions
Use this egg washing powder on any recipe that calls for an egg wash: classic challah bread, flaky croissants, golden pie crusts, soft dinner rolls, or even empanadas. Brush it on before baking to achieve a professional, shiny finish. For a sweeter glaze, add an extra teaspoon of sugar to the dry mix.
Variations
- Vegan version: Replace the dry milk with 1/4 cup (30 g) of tapioca starch and omit the turmeric. Mix with water as directed; this gives a glossy, clear finish that works well on vegan breads.
- Herb-infused: Add 1 teaspoon of dried herbs (like rosemary or thyme) to the dry mix for a savory crust on focaccia or flatbreads.
- Spiced version: For sweet pastries, add 1/2 teaspoon of ground cinnamon or cardamom to the dry mix.
Storage and Reheating
Store the dry powder in an airtight container at room temperature for up to 6 months. Keep it away from moisture and direct sunlight. The rehydrated wash can be refrigerated for up to 3 days; stir well before using. Do not freeze the liquid wash, as it may separate. This recipe is not for making actual egg dishes; it is only for brushing on dough before baking.
Frequently Asked Questions
Can I use this on meat or fish before cooking? Yes, you can brush it on poultry or fish before roasting or grilling to help seasonings adhere and promote browning. However, it will not provide the same protein-rich crust as a real egg wash, and it may burn if cooked at high heat for too long.
Why does my wash look white instead of golden? The dry milk powder is white, so the wash may appear pale until it bakes. The sugar and milk proteins caramelize during baking, producing the golden color. If you want more color, add a pinch of turmeric or use a bit more sugar.
Can I use this as a substitute for a whole egg in a recipe? No, this powder is only for egg washing, not for replacing eggs in batters or doughs. It lacks the binding and leavening properties of real eggs.
Is this safe for people with dairy allergies? The base recipe contains dairy (milk powder), so it is not safe for those with dairy allergies. Use the vegan variation with tapioca starch instead, and be aware that it will not brown as deeply.
How much water do I add to the powder? Use equal parts powder and water by volume (e.g., 2 tablespoons powder to 2 tablespoons water). For a thicker wash, use slightly less water; for a thinner wash, add a teaspoon more.
Can I use this on gluten-free dough? Yes, it works on gluten-free breads and pastries. Just be gentle when brushing, as gluten-free doughs are often more delicate.
Related
- Brioche vs Challah: What’s the Difference?
- Brioche in English: A Step-by-Step Recipe
- Brioche Knitting Tutorial: How to Knit Brioche Stitch
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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