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
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.