I've seen many bread recipes and they used different combination as egg-wash. Egg white plus water, egg yolk plus milk, beaten egg plus milk or water, and I myself sometimes give it a sprinkle of saffron ti get a goldener final result. Is it better to use egg white or egg yolk? Milk or water? Do they make any big difference or they are all the same?
The egg-wash I used for these croissants was a beaten egg plus a few drops of milk and a pinch of saffron. But sadly they are not as golden as expected even though I turned on the heat coming from up for a few minutes (oven's temperature: 450F):