Brushing on an egg white wash offers bakers a simple option for glazing their creations. For a substitute that retains the simplicity and easy accessibility of egg whites, go with a brushing of cream or milk. While egg whites create a colorless, shiny finish, milk and cream washes make for a matte finish with a reddish-brown hue. Similarly, melted butter or margarine makes for a no-fuss substitute that creates a golden hue, but this glaze adds a subtle buttery flavor to your pastry.

If you seek a glaze that offers a bolder finish than simple egg whites, ditch the white and brush a beaten egg yolk onto your pastry. This creates a rich, golden-brown color and much glossier finish than egg whites. If you prefer a lighter gold shade, dilute the yolks with a bit of milk or add a little powdered sugar for a sweeter edge. For a middle ground in both color and shine, use a whole beaten egg for your glaze.

Fruit glazes serve as a tangier, sweeter and more flavorful alternative to plain egg white washes. You can create an egg-free fruit glaze using almost any type of fruit. Simply heat fresh fruit pulp and sugar in a saucepan until the sugar melts and add the saucy mixture to a cooled, soft combination of water and unflavored gelatin. These glazes work well on piecrusts and add additional fruity flavor to fruit-based tarts.

To add additional sweetness and shine to lightly flavored pastries such as puffs and tarts, try brushing your pastry with simple preserves, such as apricot preserves, or honey. Add powdered sugar, cinnamon and nutmeg to the honey for a spicier, more complex flavor. Some food manufacturers also offer water-soluble egg-free glazes in powdered form, but these tasteless, colorless washes typically cater to large-scale bakers and grocers.