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Egg Wash

By Todd Gray and Ellen Kassoff Gray
Image may contain Cutlery Fork and Plant
Photo by Chelsea Kyle

Ingredients

2 large eggs
6 tablespoons cool water

Preparation

  1. This "eggy" liquid is a mix of whole eggs and water that is used to adhere crumb coatings to food that is to be fried or to glaze baked gods. For 1 cup, mix 2 large eggs with 6 tablespoons cool water, whisking until combined. If using for a savory dish, you can add a sprinkling of salt and pepper.

From The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes by Todd Gray and Ellen Kassoff Gray with David Hagedorn. Text copyright Ā© 2013 by Todd Gray and Ellen Kassoff Gray; photographs copyright Ā© 2013 by Renee Comet. Published by St. Martin's Press.
TagsDairy FreeGluten FreeNut FreeVegetarianCookbooks
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