An egg wash can be done in six major variations: [with | out egg white] mixed with [water | milk | cream].
My first hit when searching 'egg wash ratio' My Persian Kitchen where the use was for pastries. He advocated a ratio of 1 egg : 1-1.5 tbsp water for the purpose of browning.
He also mentioned the variations above. In my case I will be baking and frying (browning top of loaf in oven, then washing and flouring before frying), however use cases are not restricted to just those two.
- What are the principal differences between washes, and what practical import do the six main ones have?
- What chemical causes underpin these differences? (e.g. "...the higher ratio of protein to blah, blah...", "water promotes browning more than...")
- What interactions do these chemical causes have between use on meat, vegetable, pastry, and bread?
- Are there any other special washes/ratios for more particular uses? (i.e. egg white only, egg:vinegar,bourbon,etc)