Substitute for Egg Wash: Ratios and Best Uses

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

The best substitutes for egg wash are milk, heavy cream, or melted butter, brushed lightly over the dough before baking. These simple swaps add color and shine to baked goods and also work well as an adhesive to help toppings like seeds and coarse sugar stick to the surface.

An egg wash promotes browning and creates a glossy finish due to the proteins and fats in the egg. The substitutes achieve similar effects through their own unique properties. Fats like those in butter and cream enrich the dough and help create a tender, golden crust, while sugars in milk and maple syrup caramelize in the oven’s heat for deeper color. The right choice depends on the specific baked good and the desired finish.

Substitutes for egg wash

Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.

Good to know

• For seeds or sugar to stick, any of these will hold them in place

How to choose an egg wash substitute

Selecting a substitute depends on the outcome you want for flavor, color, and texture. Each alternative works a little differently based on its composition of fat, sugar, and protein.

• For browning: Dairy products like milk and heavy cream contain milk solids and sugars that brown nicely in the oven. Heavy cream, with its higher fat content, will produce a richer color than milk. A maple syrup mixture browns the fastest due to its high sugar content, which caramelizes quickly.
• For shine: While no substitute perfectly replicates the high-gloss finish of an egg, aquafaba comes close because its proteins create a noticeable sheen. Dairy and butter provide a more subtle, satin finish.
• For a soft crust: Fats produce a softer crust. Melted butter is an excellent choice for creating a rich, tender surface on rolls and biscuits. Heavy cream also contributes to a softer crust.
• For a neutral option: A neutral oil, like canola or vegetable oil, adds a slight sheen and helps crisp the surface without adding significant flavor or color, making it suitable for savory breads.

Substitutes by recipe type

Different baked goods benefit from different finishes. Matching the substitute to the recipe helps ensure a successful result.

• Pies, scones, and biscuits: Heavy cream or milk provides a classic golden-brown finish that complements these baked goods without adding an overpowering flavor. For a richer, softer crust on biscuits or dinner rolls, use melted butter.
• Breads and rolls: For a simple, savory loaf, a light coating of neutral oil will add a subtle sheen and a slightly crisp crust. For enriched doughs like sweet rolls, melted butter adds flavor and softness.
• Sweet pastries: For items where extra sweetness and deep color are welcome, maple syrup thinned with milk is a good choice. Be aware that the sugars will cause the pastry to brown more quickly than other washes.
• Vegan baking: Aquafaba is the standard choice for vegan recipes. It creates a good seal and provides a shine that is very similar to an egg white wash, making it ideal for delicate vegan pastries.

What changes when you swap out egg wash

Using a substitute for egg wash will change the final appearance and texture of your baked goods. The primary differences are in the level of shine and the intensity of the browning.

Substitutes like milk, cream, and butter will not produce the same deep, glossy sheen that an egg does. Expect a softer, more satin or matte finish. The browning will also be different. An egg wash creates a distinct, even, golden-brown crust. Dairy washes provide a gentler, sometimes less even browning. Butter contributes a rich flavor and promotes tenderness more than shine.

A wash containing sugar, such as maple syrup thinned with milk, must be watched carefully during baking. The sugar caramelizes quickly and can go from golden to burnt in a short amount of time. Any of the liquid substitutes will effectively hold toppings like seeds or sugar in place, so that function is not lost.

Sources and method

• Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors

Last checked October 21, 2026.