How to Make Egg Pancake Mix

Spreading egg mixture on top of cakes is one of the simplest ways to create beautiful cakes. To make the basic egg mixture, you’ll mix 1 egg with 1 tablespoon (15ml) of filtered water, whole milk, or raw milk. Spread the egg mixture on the cake before baking or use it to bind the cake layers. If you want to substitute another ingredient for the egg mixture, you can choose olive oil, an egg substitute, or a whole dairy product. Whichever way you choose, you can easily tweak the mix to create amazing results.

Table of Contents

Ingredient

1 egg
1-3 teaspoons (5-15ml) fresh milk, whole milk or water

Make just enough egg mixture to spread a pie or loaf

Stir in egg mixture

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Crack the eggs into a small bowl. You can use any size eggs of your choice. Even so, industrial chicken eggs will create more egg mixtures than chicken eggs or quail eggs.

If you want to create a darker egg mixture, use only the yolk and a pinch of salt. The salt will thin the yolks so you can spread them easily.

Add 1 teaspoon (5ml) of liquid ingredients. You can use water, fresh milk, whole milk or soy milk depending on your preference. The liquid ingredients will dilute the yolk so that the top of the cake doesn’t dry out and crack during baking. If the egg mixture seems thick, you can add 1-2 teaspoons (5-10ml) of liquid ingredients to thin it out. ^{[1] X Research Source}

Each type of liquid material will create a different effect on the finished product. For example, water creates a slightly translucent surface, while raw milk and whole milk give the cake a glossy shine.

Stir eggs. You will hold a whisk or fork and rotate your wrist to stir the egg with the liquid in a circular motion. Stir the egg mixture for about 10 seconds so that the yolks and whites come together.

Avoid beating the egg mixture until frothy.

Stir in other ingredients as needed. You can stir in a little more seasoning like nutmeg or cinnamon powder if you want the egg mixture to have a darker color and more flavor. Add a little salt if you want to give shine to the finished surface or increase the adhesion of the cake layers. ^{[2] X Research Source}

Add water to dilute the egg mixture (if needed). If you want to spread the egg mixture on a cake that will expand like a croissant or bread, add 1-2 teaspoons (5-10ml) of liquid to prevent the cake from cracking as it expands. ^{[3] X Research Sources}

Choose an egg-free alternative

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Use half-and-half milk or whole milk. If you don’t want to make an egg-based spread, you can still add a golden brown color to your baked goods. Spread half-and-half or whole milk on the cake for a matte effect. ^{[4] X Research Sources}

However, whole milk often causes the surface of the cake to crack when it expands.

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Brush with olive oil instead of the egg mixture. Olive oil is a plant-based alternative to egg mixtures. Simply spread extra virgin olive oil on bread or other baked goods. Although olive oil adds shine to the surface of the cake, it will leave a bit of an oily taste, so you need to avoid applying olive oil on the cake. ^{[5] X Research Sources}

For another vegan topping, you’ll mix a few teaspoons of water with the soy flour.

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Use an egg substitute. You can buy a vegan egg substitute or one made with egg whites and thickeners. If you’re using a liquid substitute, spread the liquid directly onto the top of the cake. For the powder option, you’ll stir in a little water to spread the mixture easily. ^{[6] X Research Sources}

Use egg mixture

Spread the egg mixture on the bread. Dip the cake brush in the egg mixture or other substitute. Spread the mixture evenly over the top of the bread, but avoid letting the egg mixture run down the sides of the cake. This may cause the bread to stick to the mold. Make a few slits on the bread and bake according to the recipe instructions. ^{[7] X Research Sources}

If the egg mixture builds up near the underside of the bread, you will see patches of cooked eggs on the loaf.

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Spread the egg mixture over the bottom of the unbaked pie crust. To prevent the bottom of the crust from becoming soft, spread the egg mixture over the top of the crust before adding the filling. During the baking process, the egg mixture will cook and prevent the water in the filling from seeping into the crust. ^{[8] X Research Sources}

Glue the edges of the cake with the egg mixture. If you’re making wafers or biscuits, spread the egg mixture over the edges of one cake surface. Fold or place an extra layer of cake over the edges that have been coated with the egg mixture and gently press down. The egg mixture will keep the layers of the cake together. ^{[9] X Research Source}

If you like light and crispy cakes, make an egg mixture from egg whites and water.

Cover the surface of baked goods. After filling the cake, or after making a roll or croissant, you can spread the egg mixture on the surface of the cake. Bake the cake immediately for an eye-catching finished product. Try spreading egg mixture on the following cakes:

Bread and rolls
Assorted cakes with thousands of layers
Pies
Meat pies like pasty, empanada and shepherd’s pie
Bread with thousand layers of salty filling
Cookies

Use the egg mixture to hold the nuts, sugar, or cake layers in place. If you want to decorate the cake, spread the egg mixture and sprinkle the decorating ingredients on top. The egg mixture will hold the decoration in place. ^{[10] X Research Source}

For example, spread the egg mixture over the pie and sprinkle some granulated sugar on top. If you’re toasting, sprinkle sesame seeds or poppy seeds on top of the egg mixture.
If you’d like to place the crumbs on top of the croissant, spread some egg mixture over the top of the cake before placing it in place.

Advice

If you have leftover egg mixture that is not contaminated with raw meat or fish, you can wrap and store the mixture carefully for breakfast the next day.
You need to rinse the cake brush with cold water immediately after applying the egg mixture, because the hot water causes the eggs to harden and causes the bristles to stick together.

Things you need

Beater or fork
Small bowl
Cake brush
Measuring spoon