Skip to main content
Epicurious
Cookbooks

Egg Wash

By Zoe Nathan, Josh Loeb, and Laurel Almerinda
Image may contain Cutlery Fork and Plant
Photo by Chelsea Kyle

Feel free to substitute whole milk for the heavy cream.

Ingredients

2 egg yolks
2 tbsp heavy cream
Kosher salt

Preparation

  1. Combine egg yolks, cream, and a pinch of salt and whisk together until combined. Refrigerate until needed and up to 2 days.

Reprinted from Huckleberry, by Zoe Nathan with Josh Loeb and Laurel Almerinda, copyright 2014. Published by Chronicle Books.
TagsNut FreeGluten FreeVegetarianEasyQuickMake AheadBakingCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
Raspberry–Brown Butter Skillet Cake
Assembled right in the skillet, no bowls needed.