What is the best egg wash for a shiny crust?
For maximum shine, use whole egg with a splash of cream or milk and apply it in a thin, even layer. Two light coats (with a minute in between) can look extra glossy.
Will lemon zest make my pastry taste lemony?
Not in a loud way. It reads more like “wow, that tastes buttery and bright.” If you are glazing something very sweet and delicate, you can reduce the zest or skip it.
Can I use egg white only?
Yes. Egg white gives a lighter color but still adds shine. It can dry a little more matte than whole egg. If you want shine with egg white, add a tiny splash of cream.
Should I use Dijon for sweet bakes like cinnamon rolls?
I would not. Dijon is fantastic for savory bakes, but it can read weirdly “sandwich-y” on sweet dough. For cinnamon rolls, brioche, and anything dessert-leaning, skip the Dijon and stick to the base egg, dairy, salt, and optional sweet add-in.
What if I do not have Dijon?
For savory bakes, swap in a small pinch of salt plus a few drops of vinegar or lemon juice for tang. Or use a tiny bit of mayo. It sounds odd, but it works because mayo is basically oil and egg.
How do I avoid egg wash pooling and baking into scrambled streaks?
Use a pastry brush, wipe off excess, and paint a thin coat. Avoid heavy puddles in creases. If your dough is very cold, give it 1 minute on the counter so the wash spreads evenly.
Can I make this without dairy?
Yep. Use water or an unsweetened non-dairy milk. You will still get good browning, just slightly less rich.
