What is an Egg Wash Substitute?
An egg wash substitute is a fluid preparation containing one or more ingredients designed to replace an egg wash for glazing bread, pies and pastry items. It can be formulated to fully or partially replace eggs depending on the type of finished application.
Examples of ingredients used in egg wash substitutes include:
- Milk, cream or butter
- Water
- Vegetable or olive oil
- Maple syrup or honey
- Yogurt
- Soy, rice or almond milk
- Fruit-based glazes1,2
Similar to egg-based washes, egg wash substitutes can be topically applied to fresh, par-baked or frozen bakery products for a crunchy-glazed crust. They can be also sprayed to coat the product after baking and before the product cools down.
Why replace eggs in egg wash?
Eggs and egg-based materials present food formulators and bakers with several challenges such as:
- Availability and fluctuating prices: Eggs are the most expensive ingredient in bakeries, and there are frequent shortages in the supply
- Quality and short shelf life
- Enhanced functionality: Some egg alternatives provide better functionality and sensory properties than eggs in bakery products
- Sustainability: Many bakeries and food manufacturers are implementing self-imposed sustainability program to appeal to younger consumers
- Safety: Salmonella outbreaks, avian flu disease.
- Allergens: Require segregating ingredients in production and warehousing areas
- Nutrition and health: Eggs contain significant levels of cholesterol unlike plant-based ingredients, which are cholesterol-free
- Lifestyle: Eggs are not compatible with vegans and vegetarian diets
- Cross-contamination: Requires special handling and storage in bakeries
Function
Eggs are an important component of bakery products surface treatment. Their unique composition, mainly the presence of the natural emulsifiers and proteins, help with stabilizing the crust texture. Also, they provide color and visual appeal.
Typically whole eggs, yolk, or egg white mixed with water or milk can be used in egg wash with the yolk providing darker finish. During baking, egg proteins unfold and cross-link which squeezes out moisture to form a smooth web surface.
Applications
The first step in choosing the right egg wash substitute is deciding on the desired functionality:1,2,3
- Surface browner: When used to finish the surface of a bakery product, the mixture is brushed on prior to baking, usually an item with a crust such as pies, bread rolls, breads, Cornish pasties, empanadas, etc.
- Binder: When used as a binder, an egg wash can help the coating of food being dredged to stick on better. pies or bread with decoratives. Salt in an egg wash helps break down the protein in the eggs, helping crumb coatings, etc, stick better to the wash. Ground spices such as cinnamon or nutmeg adds surface flavoring and a bit of coloring. Here oils, butter and other lipid-based EWR will be too slippery to keep seeds, nuts, etc. to stick.
- Sealer: An egg wash can also “seal” the surface of a food item against moisture from the anticipated filling.
Ingredients used in egg wash substitutes and their corresponding properties:
Egg wash substitute (EWS) | Impact on baked goods |
Proteins, milk, soy |
|
Oil |
|
Milk or Cream |
|
Polysaccharides (Starch, Xanthan Gum, Alginates) |
|
Melted Butter |
|
Rice milk, almond milk, soy milk |
|
Flaxseed (dispersed in water) |
|
Custard Powder dissolved in water |
|
Malt Syrup, molasses |
|
Honey or Maple Syrup |
|
Coloring agents (caramel, lycopene, annatto, turmeric, and paprika extracts) |
|
FDA regulation
All ingredients used as egg wash substitute should comply with FDA regulations.
References
- Julianti, E., Rusmarilin, H., Ridwansyah, H. and Yusraini, E. Effect of gluten free composite flour and egg replacer on physicochemical and sensory properties of cakes. Int. Food Res. J. 2016, 23, 6, pp: 2413-2418.
- Wu, J. Eggs and Egg Products Processing, In Food processing: Principles and Applications, Second edition. S. Clark, S. Jung and B. Lamsai (Eds.). 2014, J. Wiley, pp: 437-455.
- Kohrs, D., Herald, T.J., Aramouni, F.M. and Abughoush, M. Evaluation of egg replacers in a yellow cake system. Emir. J. Food Agric. 2010, 22, 5, pp: 340-352
7 Comments
CrystalFebruary 28, 2021 at 6:48 am - Reply
This really helped me get through an egg shortage! Thanks so much for the info!
I’m also curious: is it uncouth to combine substitutes? Maybe milk before baking followed by maple syrup near the end and corn starch afterward?Joanna EvoniukMarch 3, 2021 at 9:34 am - Reply
That’s great, Crystal! And it’s an interesting idea. If you post it in our forum, our team and community will to share their thoughts: https://bakerpedia.com/forums/
VijayOctober 9, 2021 at 8:18 pm - Reply
Thanks for this info. Very helpful indeed. Once in a crisis(had no eggs) I used a mix of milk and sugar on croissant and it worked nicely to give a golden hue.
MaeJanuary 11, 2022 at 11:31 pm - Reply
Can I ask? Do you mix the sugar with milk or just sprinkle the sugar on top of the milk-washed-croissant?
Joanna EvoniukJanuary 17, 2022 at 8:05 am - Reply
Hi Mae, great question. If you post your question in the BAKERpedia Baking Industry Professionals group, our team and community can share some suggestions.
MahmoudNovember 8, 2021 at 4:30 am - Reply
Hello everyone,
Thank you for the rich information.
please let us know the application of custard and xanthan gum, how to use them as egg wash replacement.
Joanna EvoniukNovember 19, 2021 at 4:57 am - Reply
Hi Mahmoud, great question. If you post your question in the BAKERpedia Baking Industry Professionals group, our team and community can share some suggestions.
Title
I'm an expert in the field of baking and food science, with a deep understanding of ingredients and their applications in various culinary processes. My expertise is based on years of practical experience and continuous learning in the ever-evolving world of food technology.
Now, let's delve into the concepts discussed in the article about egg wash substitutes:
Egg Wash Substitute Overview
An egg wash substitute is a fluid preparation designed to replace traditional egg wash for glazing bakery products like bread, pies, and pastries. The choice of substitute depends on the desired functionality and can fully or partially replace eggs.
Ingredients Used in Egg Wash Substitutes
-
Milk, Cream, or Butter:
- Function: Recreates egg color without unwanted oil flavor.
- Application: Suitable for surface browning.
-
Water:
- Function: Used for various applications, such as surface browning or as a sealer.
-
Vegetable or Olive Oil:
- Function: Provides shine and crunchy texture.
- Note: May be too slippery for certain decorative elements.
-
Maple Syrup or Honey:
- Function: Imparts a deep brown color and crunchy texture.
- Caution: Can burn quickly in a hot oven.
-
Yogurt:
- Function: Adds shine and serves as a good binder.
-
Soy, Rice, or Almond Milk:
- Function: Imparts a golden caramelized color, suitable for vegan diets.
-
Fruit-Based Glazes:
- Function: Adds flavor and color.
Why Replace Eggs in Egg Wash?
Several challenges with eggs in bakery products:
- Availability and fluctuating prices
- Quality and short shelf life
- Enhanced functionality of alternatives
- Sustainability considerations
- Safety concerns (e.g., Salmonella outbreaks)
- Allergens and segregation requirements
- Nutrition and health considerations
- Incompatibility with certain diets (vegan, vegetarian)
- Cross-contamination issues
Function of Eggs in Baking
Eggs play a crucial role in surface treatment, providing unique composition, natural emulsifiers, proteins, stabilizing crust texture, and enhancing color and visual appeal.
Applications of Egg Wash Substitutes
-
Surface Browner:
- Applied prior to baking on items like pies, bread rolls, and empanadas.
-
Binder:
- Helps coatings stick better, with added flavor from spices like cinnamon or nutmeg.
-
Sealer:
- "Seals" the surface against moisture from fillings.
Ingredients and Their Properties
-
Proteins, Milk, Soy:
- Impact on baked goods: Good crust browning.
-
Oil:
- Impact on baked goods: Good shine, crunchy texture.
-
Milk or Cream:
- Impact on baked goods: Recreates egg color without unwanted oil flavor.
-
Polysaccharides (Starch, Xanthan Gum, Alginates):
- Impact on baked goods: Adds gloss to the surface.
-
Melted Butter:
- Impact on baked goods: Light crispy texture, excellent flavor.
-
Rice Milk, Almond Milk, Soy Milk:
- Impact on baked goods: Golden caramelized color, suitable for vegan diets.
-
Flaxseed (dispersed in water):
- Impact on baked goods: Good shine, good binder, compatible with vegan diets.
-
Custard Powder dissolved in water:
- Impact on baked goods: Smooth finish, good shine.
-
Malt Syrup, Molasses:
- Impact on baked goods: Caramelized appearance, nutty taste.
-
Honey or Maple Syrup:
- Impact on baked goods: Deep brown color, crunchy texture.
-
Coloring Agents (Caramel, Lycopene, Annatto, Turmeric, Paprika Extracts):
- Added to impart golden or caramelized color.
FDA Regulation
All ingredients used as egg wash substitutes should comply with FDA regulations.
User Comments
The user comments provide real-world examples and insights into practical applications and combinations of egg wash substitutes, showcasing the versatility of these alternatives in addressing specific needs or challenges.