Substitutions
Beaten egg, usually loosened with a little water or milk, brushed over pastry and bread before baking to produce a glossy, deeply browned finish.
What it does in a recipe: Surface protein and sugar that brown hard in the oven, plus glue for seeds and toppings. Pick the swap that covers that job - the ratios below are written so you can act on them without doing any arithmetic.
Quick answer
Aquafaba
1 egg wash = 1-2 tbsp aquafaba, brushed onAll substitutes, best first
1 egg wash = 1-2 tbsp aquafaba, brushed onIts dissolved proteins brown and set into a genuinely glossy skin, which is the closest vegan match for a true egg shine.
Trade-offSlightly less deep in colour, but the shine is convincing.
1 egg wash = 1-2 tbsp milk or cream, brushed onMilk's lactose and protein brown in the oven through the same Maillard reaction, just less dramatically.
Trade-offA softer, matte colour rather than a hard shine. Cream browns deeper than milk.
1 egg wash = 1 tbsp unsweetened soy or oat milk + 1/2 tsp maple syrupSoy milk brings protein and the syrup brings sugar, which together give the browning reaction both of the things it needs.
Trade-offBrowns respectably but stays matte; the syrup can catch and darken quickly at high heat.
Allergen checkSoy milk contains soy and most oat milks are not certified gluten-free. Check the carton.
1 egg wash = 1-2 tbsp melted butter or neutral oil, brushed onFat conducts heat into the surface and encourages colour, and it holds seeds in place as well as egg does.
Trade-offNo gloss at all, and a softer crust rather than a crisp one.
At a glance
| Category | Eggs |
|---|---|
| Job in a recipe | Surface protein and sugar that brown hard in the oven, plus glue for seeds and toppings |
| Suits | Vegetarian, Gluten-free, Nut-free, Soy-free |
| Swaps available for | Dairy-freeEgg-freeGluten-freeNut-freeSoy-freeVeganVegetarian |
| Number of substitutes | 4 |
Questions
1 egg wash = 1-2 tbsp aquafaba, brushed on. Its dissolved proteins brown and set into a genuinely glossy skin, which is the closest vegan match for a true egg shine. Slightly less deep in colour, but the shine is convincing.
1 egg wash = 1-2 tbsp milk or cream, brushed on. Milk's lactose and protein brown in the oven through the same Maillard reaction, just less dramatically. A softer, matte colour rather than a hard shine. Cream browns deeper than milk.
1 egg wash = 1 tbsp unsweetened soy or oat milk + 1/2 tsp maple syrup. Soy milk brings protein and the syrup brings sugar, which together give the browning reaction both of the things it needs. Browns respectably but stays matte; the syrup can catch and darken quickly at high heat.
1 egg wash = 1-2 tbsp melted butter or neutral oil, brushed on. Fat conducts heat into the surface and encourages colour, and it holds seeds in place as well as egg does. No gloss at all, and a softer crust rather than a crisp one.
Related
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter - confirm with the manufacturer or your clinician rather than relying on a substitution chart.