Oh, Egg Wash

Faithful Kitchenboy reader, RHoppe, wrote and asked about the difference between egg and milk wash for use in breading something like a chicken breast.

For breading a piece of meat, egg wash will give a better “cling effect”. Bread crumbs and other coating materials such as chopped nuts, will set more firmly with egg wash than milk. When one is making a meatloaf or crab cake, adding a mixed egg creates a binder. Its effectiveness in helping bind ingredients together also help the crust elements stick to the meat. Milk, as with pastries, will help in browning and flavor but not be as effective with binding/adhering. However, I have used milk, cream and even mustard based emulsions as coatings on cooked meats. I find these type of coatings are more useful when the meat will be cooked in the oven vice a skillet or frying pan.

Pastry chefs use an egg wash for shine, though the egg yolk will contribute a golden color to the finished baked product. For a clear shine, you can use an egg white alone or buy a commercial spray. These methods will also give you a base for sprinkling toppings on your baked goods helping them to stay on after baking.

Milk (or cream), on the other hand, can be used to encourage browning, often combined with a sprinkling of sugar. For example, scones and biscuits will be very lightly colored on top (even though the bottom side is brown) if not brushed with milk or cream before baking. Dairy products contain sugars and amino acids that react in the heat of the oven and undergo a browning. This process creates that appetizing golden color, but some feel it more importantly develops the a bit of a savory flavor of browned foods.

I hope this helps.

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