Detailed Instructions: Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:'.
Problem:CONTEXT: The proteins in a fresh egg are too viscous, even when thoroughly beaten, to wash a baked good.The water thins the proteins so you get a nice glaze instead of a layer of scrambled egg.Older eggs have sometimes degraded enough that they don't need the water but it is easier to always add water than to make a subjective judgement on the state of your egg proteins. <sep> Q: What's the purpose of adding water to an egg wash? A: The water thins the proteins so you get a nice glaze instead of a layer of scrambled egg
Solution:
Many recipes I've seen call for beating a tablespoon###or so of water in with the egg for an egg wash.###What is the effect of adding the water to the egg wash when baking?