what is the purpose of egg wash in baking
Egg wash An egg wash is often used to make pastries shiny and golden or brown in color, and it also is used to help toppings or coatings stick to the surface of the pastry, or to bind pastry parts together, such as empanadas or other en croute recipes. Egg wash can usually be made with 30 ml or two tablespoons of liquid, such as milk or water, for every egg. Less liquid makes for a darker wash.[3] The part of the egg used and liquid added determines the finished look of the crust.[4]
Egg hunt The egg was a symbol of the rebirth of the earth in pre-Christian celebrations of spring. However, the Easter egg itself was defined by early Christians as an Easter symbol of the resurrection of Jesus: the egg symbol was likened to the tomb from which Christ arose.[3] Lizette Larson-Miller, a professor with the Graduate Theological Union of Berkeley, traces the specific custom of the Easter egg hunt to the Protestant Christian Reformer Martin Luther, stating "We know that Martin Luther had Easter egg hunts where the men hid the eggs for the women and children, and it probably has this connection back to this idea of eggs being the tomb."[4] At least since the 17th century the idea of the Easter Bunny to bring the Easter eggs has been known. The novelty of the introduction of Easter egg hunts into England is evidenced by A. E. Housman's inaugural lecture as Professor of Latin at University College, London in 1892, in which he said, "In Germany at Easter time they hide coloured eggs about the house and garden that the children may amuse themselves in discovering them."[5]