TIL egg wash temperature matters way more than I thought

I was watching a video from a bakery in Portland and the baker said if your egg wash is fridge cold it won't spread right on the dough. I always just cracked an egg straight from the fridge and whisked it up. He said it should sit at room temp for at least 15 minutes before brushing. I tried it on my last batch of croissants and the color came out so much more even and shiny. No more splotchy spots where the wash was too thick or thin. Has anyone else noticed a big difference from something as simple as temperature?

2 comments

2 Comments

james_campbell127d ago

Bet my fridge eggs felt judged and decided to prove me wrong lmao.

scott.jana7d ago

Peeped my own fridge eggs last week and they straight up looked at me like "try me, see what happens." Cracked three into a bowl and two were fine but the third one had this weird pinkish yolk that made me question my whole existence. Threw the whole carton out after that because I'm not playing those games with my breakfast. Eggs are too unpredictable, they'll humble you real quick when you least expect it. Yours definitely sensed the side eye and decided to course correct before you got suspicious.