3 egg wash substitutes

No eggs? No problem! You can still get that gorgeous golden shine on your pastries with these clever egg-wash substitutes: (milk, aquafaba, butter, etc.)

But wait, what actually is egg wash?

Egg wash is made by whisking whole eggs until you form a smooth consistency. The whisked egg (the egg wash) is used to brush the surface of pastries and dough. It also adds colour when baking – resulting in deliciously golden brown and crispy crusts on your baked goods.

No eggs? Have an egg allergy? No problem, use these substitutes instead:

Milk or cream

Got milk? Great, now you can also use it to brown your pastries. David Joachim, author of The Food Substitutions Bible, says that milk is the best substitute for egg wash. According to him, you should use 1 tablespoon for every ¼ cup of egg wash that the recipe needs.

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Mayonnaise

Mayonnaise is a handy substitute when you don’t have eggs on hand. If you have an egg allergy then you may not want to try this since mayonnaise is also made of egg, but it’s a lifesaver when you don’t have any egg-wash on hand. Brush it on your dough or pastry, just as you would do with your egg, for a shiny and beautiful bake. The best part? It won’t taste like mayo at all!

Aquafaba

If you’re vegan, you might have had a run-in with this ingredient before. For those not familiar with it, aquafaba is the liquid left over from canned chickpeas. Are you entertaining your vegan friends or found a new interest in plant-based baking? Then aquafaba is the substitute you’re looking for says Kierin Baldwin, a chef-instructor at the Institute of Culinary Education.