How to egg wash for maximum shine
For the deepest gloss, whisk one whole egg with an extra yolk and a pinch of salt, then apply two thin coats, chilling the pie briefly between them. The yolk brings colour and shine, the salt loosens the proteins so the wash brushes on evenly, and the double coat gives a lacquered mahogany finish.
By the chickenpie.net test kitchen · Published 12 August 2026
What is actually in the shine
Egg wash is a paint whose pigment develops in the oven. The proteins brown through the Maillard reaction while the fats in the yolk add gloss, so the mix you choose sets the finish. Whole egg gives balanced golden shine. Yolk with a splash of milk or cream goes deep bronze and glossy. White alone dries to a clear, brittle sheen with little colour, better for sealing than showing off.
A pinch of salt, left to sit for a minute, thins the egg so it brushes into a fine, even film instead of sitting in streaks and pooling in crevices. Pooled egg wash bakes into dark patches, which is where most streaky pies go wrong.
Step by step
Thin coats, applied cold, win every time. One thick coat slides off the pastry and scorches where it settles.
- Whisk 1 whole egg with 1 extra yolk and a good pinch of fine salt until completely smooth.
- Let it stand for a minute or two, then whisk again. It should run off the brush like single cream.
- Brush a thin, even coat over the assembled, chilled pie with a soft pastry brush, working from the centre outwards.
- Avoid the cut edges of any layers you want to rise, since egg can glue laminated pastry shut.
- Chill the pie for 10 to 15 minutes so the first coat dries to a tacky film.
- Apply a second thin coat over the whole lid and any decorations.
- Cut or reopen the steam vents after glazing, then bake.
Matching wash to pastry
Shortcrust takes the full yolk-rich treatment beautifully. Rough puff and puff want a slightly lighter hand at the edges so the layers stay free to separate. Hot water crust, which bakes long and hot, is best washed part way through baking as well as before, refreshing the colour as it builds.
If a pie needs longer in the oven than its colour can stand, the wash has done its job too well: tent it loosely with foil and the shine underneath will survive.