Egg Wash 2
A blended egg wash of eggs, milk, and water with a splash of hot sauce, prepared for dredging and breading.
Ask Chef AI
Scan this recipe for pairings, improvements, nutrition — or ask anything.
Transform this recipe
Ingredients
- 24Eggs
- 6 QuartsWater
- 2 QuartsMilk
- 1 TablespoonHot Sauce
Nutrition / serving
No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.
Cost estimate
My notes
Method
- 1
In a large Cambro or mixing bowl, crack the eggs and add the milk.
- 2
Blend with a stick blender (or whisk vigorously) until the eggs are fully broken down, making sure no streaks of yolk remain and the mixture is smooth and uniform.
- 3
Add the water and hot sauce, then blend or whisk again until fully incorporated.
- 4
Strain through a fine-mesh sieve if any egg strands remain, for a smooth, lump-free wash.
- 5
Cover and refrigerate until ready to use; whisk again before using, as the mixture can separate slightly as it sits.
- 6
To use, dip items to be breaded into the egg wash, letting the excess drip off, before coating in flour or breading.
Reviews
Sign in to leave a review.