What is an egg?

Egg washing is a coating applied to some pastries and other foods to form a distinctive surface. Especially in the area of ​​baking, it is often added to breads and sweets to create a glazed look. Bread with egg structure will also have a slightly more crispy, scaly crust, which is sometimes the required texture when baking. There are several different types of washing, all of which have a different impact on food. Other ingredients such as milk, water or salt may be added for a particular surface, and the eggs are also often separated to wash. When a person is made of whole eggs with salt, it will be shiny. Adding milk will make shaving more matte, while the water creates a distinctive amber -colored outer coating. No matter what other ingredients are included, eggs should be as black as possible.

When only yolk is used, the surface will tend to be shiny. Adding water to the egg yolk produces a golden colored surface, while the cream or milk will be dark brown. On dThe rug side of the egg whites create a crunchy surface that can be somewhat cracked. Usually the color is very light, because the egg whites themselves are so pale.

Some recipes determine which type should be used, while others allow the chefs to decide which one would be the best. In addition to being used as a species of glaze, the eggs also seal flavors and can be used for foods such as egg rolls to seal the dough so that the internal ingredients do not spill during the cooking process. Dewlched eggs and milk are often used for sweets, such as cakes, while the slope of water is used for salt objects such as Empanadas.

When preparing the egg is important, it is important that the chefs make sure the surface of the finished product. Using a robust whippedler can help a lot. Once the ingredients are added, eggs should be whipped or whipped cream to fully integrate. AnyThe remaining liquid should be discarded because it could grow quickly bacteria and can always be more fresh.