Beat 1 egg with 1–2 tablespoons water or milk (for 1 egg)
Strain if you want a smoother finish
For a shiny golden crust: use whole egg only
For a lighter color: use 1 egg yolk plus 1 tablespoon water or milk
For extra browning: use 1 egg plus 1 tablespoon milk
For an even thicker glaze: use 1 egg yolk only (no added liquid)
Brush onto dough or pastries right before baking
Avoid letting the wash pool at edges
Optional: add a pinch of salt or sugar if desired