Content

• Ingredients
• To step
• Method 1 of 2: Make an egg yolk
• Method 2 of 2: Adjust the recipe
• Necessities

An egg yolk is generally used to brown and shine dough and crusts, but it can also be used to seal something or to bind dishes. Egg yolks are very simple to make and it is easy to adjust the process so that you get the hue and shine you want for your baking project.

• Total time: 5 minutes

Ingredients

• A whole egg
• 1-3 teaspoons of milk, cream or water
• Salt (optional)

To step

Method 1 of 2: Make an egg yolk

1. Decide whether to use water, milk or cream in your egg yolk. If you are not interested in achieving a particular effect, you can use whatever you have on hand. Keep in mind that it is the yolk of the egg that determines the hue and shine. The other liquids (including the egg whites) are used to thin the yolk so it won't dry out your pies and crack it in the oven, and it also helps you adjust the shine and hue of your baked patties.
   • Water will give a less shiny (more matte), golden brown haze. By adding water you make your egg yolk extra flexible, it is good for things like bread that expand during baking.
   • Milk will add shine, but otherwise the effect will be very similar to that of water.
   • Heavy cream will give your pies a shiny, full brown result. It doesn't give much stretch, so try to use it only on things that don't expand very much during baking, such as pie crust.
2. Bake as usual. If you have any egg yolks left that are not contaminated by raw meat or fish, you can cover the bowl and keep it for the next day's breakfast.

Method 2 of 2: Adjust the recipe

1. Increase the shine with egg yolk. Separate the whites from the yolk. Beat the yolk and add water (for a shiny golden brown) or cream (for a shiny deep brown). Discard the egg whites (or use it for an omelet).
   • A few pinches of salt can also dilute the egg yolk, although not as much as adding another liquid. Egg yolk with a little salt will give you a shiny, golden brown finish.
2. Make a crispier, light crust with egg white. Separate the whites from the yolk. Beat the white gently and cover the dough with only the egg whites.
3. Make a binding egg yolk. This is a simple egg yolk used to make one food stick to another, such as breadcrumbs on a chicken parmesan. In this case, you would cover the chicken with flour, then dip it in the egg mixture, and finally cover the chicken with breadcrumbs.
   • Use a whole egg and a pinch of salt.
4. Use an egg substitute. If you only have egg substitutes, such as No-egg, then it is fine to use that as yolk. Prepare it according to the directions on the package. And then just spread it on your pie.
5. Make a vegan substitute. If you need egg yolks to give your vegan pie that shiny, golden brown look, try soy milk or olive oil.

Necessities

• Whisk
• Small bowl
• Dough brush to spread egg yolks on uncooked breads or pie crusts.