All Purpose Egg Wash

1. 1

   In a small bowl, whisk together egg yolk, cream and salt until combined.

2. 2

   Using a natural bristle or silicone pastry brush, lightly brush a thin and even layer of egg wash over the surface of the dough. Take care not to pool egg wash on the surface or around the base of the dough.

3. 3

   Left over egg wash may be stored, in an airtight container, in the refrigerator for up to three days.

* Per serving · 4 servings · Values may vary.

No additional tips available.