Author Topic: Egg Wash  (Read 6246 times)

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Offline Foccaciaman

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Egg Wash
« on: September 18, 2004, 02:10:35 AM »
Has anyone ever tried using an egg wash on their entire crust prior to adding toppings?

I was just thinking about it the other night when I made pizza and a stromboli. As I was using the egg wash on the stromboli I wondered if it would have a sealing effect on the dough when I put on my toppings. The reason I thought of doing it was because of a previous incident where my sauce and toppings combination created far too much liquid and resulted in an unfinished crust, or soggy should I say.

Now I know that par baking would have probably done the trick in this case but it seemed and intriguing idea at the time. :)
Ahhh, Pizza The Fifth Food Group

Offline RoadPizza

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Re:Egg Wash
« Reply #1 on: September 18, 2004, 07:21:34 AM »
I'd rather brush the crust with some olive oil or butter after cooking.

Offline DKM

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Re:Egg Wash
« Reply #2 on: September 18, 2004, 10:04:02 AM »
I've never been a big egg wash fan.  I normally use real butter.

I'm on too many of these boards