Egg Wash Recipe

Non-dairy milk: A plant-based milk such as almond milk or soy milk used to replace traditional dairy milk.

Maple syrup: A natural sweetener derived from the sap of maple trees, adding a touch of sweetness and color to the wash.

For an extra glossy finish, brush the vegan egg wash on your pastries twice. Apply the first layer, let it dry for a few minutes, and then apply a second layer before baking. This will give your baked goods a beautiful, golden-brown sheen.

• almond milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor, making it a great alternative for an egg wash.

• soy milk - Substitute with coconut milk: Coconut milk provides a rich texture and slight sweetness, which can enhance the browning effect in an egg wash.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and viscosity, making it a suitable replacement for maple syrup in an egg wash.

• maple syrup - Substitute with brown rice syrup: Brown rice syrup offers a mild sweetness and sticky consistency, which works well in an egg wash.

• Store your egg wash in an airtight container to maintain its freshness. A small glass jar or a BPA-free plastic container works perfectly.
• Keep the container in the refrigerator. The egg wash will stay fresh for up to 5 days.
• Before using, give the mixture a good whisk to ensure the maple syrup and non-dairy milk are well combined.
• If you plan to freeze the egg wash, pour it into an ice cube tray. This way, you can easily pop out a cube or two whenever you need it.
• Once frozen, transfer the egg wash cubes to a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When ready to use, thaw the desired number of cubes in the refrigerator overnight. Give it a whisk before applying to your baked goods.
• For best results, avoid refreezing the egg wash once it has been thawed.

• Preheat your oven to 350°F (175°C). Place your leftover egg wash recipe in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Heat for about 5-10 minutes, or until it reaches your desired temperature.

• Use a microwave-safe bowl to reheat your egg wash recipe. Cover the bowl with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 30-second intervals, stirring in between, until it is warm.

• If you prefer a stovetop method, pour the egg wash recipe into a small saucepan. Heat it over low to medium heat, stirring constantly to prevent it from sticking or burning. Warm it until it reaches the desired temperature.

• For a quick reheat, use a double boiler. Place the egg wash recipe in a heatproof bowl over a pot of simmering water. Stir continuously until it is heated through. This method ensures gentle, even heating without the risk of scorching.

• Small bowl: A small container to combine the non-dairy milk and maple syrup.

• Whisk: A utensil used to blend the ingredients together until well combined.

• Measuring spoons: Tools to accurately measure the 2 tablespoons of non-dairy milk and 1 tablespoon of maple syrup.

• Pastry brush: A brush used to apply the vegan egg wash to your baked goods.

Measure ingredients ahead: Pre-measure non-dairy milk and maple syrup to save time during preparation.

Use a small whisk: A small whisk helps combine the ingredients quickly and efficiently.

Store in fridge: Make a larger batch and store it in the fridge for up to a week to have it ready for multiple uses.

Label containers: Clearly label your pre-made egg wash substitute to avoid confusion and save time searching.

Use a brush: Apply the mixture with a pastry brush for even and quick application.