Do They Put Eggs in Meat Pie? The Culinary and Nutritional Role of Eggs

November 9, 2025 •

2 min read

While most people consider eggs a breakfast staple, the question, 'Do they put eggs in meat pie?', has a surprisingly complex answer rooted in regional recipes and specific baking functions. In fact, eggs are a versatile ingredient in meat pie production, primarily used for glazing the crust but sometimes incorporated into the dough or even the filling for specific culinary results.

Quick Summary

Eggs in meat pies are used primarily as a pastry wash for a golden, sealed crust, although some recipes add them to the dough for richness or include a hard-boiled egg in the filling for traditional variations.

Key Points

Egg Wash is Standard: The most common use of eggs in meat pie is a pre-bake wash on the pastry for a golden, shiny finish and to seal the edges.
Some Doughs Include Eggs: Certain shortcrust pastry recipes add eggs to the dough itself to act as a binder and create a richer, more tender crust.
Rarely in Filling: Eggs are not typically a binder for the ground meat filling in most recipes; that role is usually filled by flour and liquid.
Traditional Variations Exist: A notable exception is the classic British raised pork and egg pie, which features a whole, hard-boiled egg inside the filling.
Nutritional Impact Varies: An egg wash adds minimal calories, while incorporating an egg into the dough increases the fat and protein content, influencing the overall nutritional profile.
Functional Purpose: Whether used for glazing or enriching the dough, eggs serve specific functional purposes that contribute to the final taste, texture, and appearance of the meat pie.

The Primary Role of Eggs: The Golden Egg Wash

For many home and professional bakers, the most common use of eggs in a meat pie is for an egg wash. This is a mixture, often with milk or water, brushed over raw pastry before baking.

Functions of an egg wash:

Golden Appearance: Results in a rich, appetizing golden-brown color due to the Maillard reaction.
Shiny Glaze: Provides a beautiful, glossy finish to the crust.
Sealing and Binding: Helps seal pastry edges to keep the filling enclosed and can hold decorative elements in place.

The wash composition can be adjusted: more yolk for deeper color and glossier finish; egg white for a shinier, less colored result.

Eggs in the Pastry Dough: A Matter of Texture and Richness

While many classic pie crusts use only flour, fat, and water, some recipes incorporate eggs into the dough, particularly shortcrust pastry.

Why add eggs to the dough?

Binding: Egg proteins help bind the dough, making it less crumbly and easier to handle.
Moisture and Tenderness: Eggs add moisture, leading to a more tender crust.
Enrichment: They add richness and flavor.

Omitting eggs is common for a flaky crust, while adding them creates a sturdier, richer option.

Eggs in the Filling: The Classic Raised Pork Pie

Eggs are not typically mixed into the ground meat filling of most modern meat pies, where flour and liquid are used for thickening. However, the traditional British raised pork and egg pie is an exception.

This variation includes a whole or halved hard-boiled egg within the meat and jelly filling, encased in a hot water crust. This provides a visual element when sliced. Unlike meatloaf or meatballs where eggs bind the filling, this is specific to certain traditional meat pies.

Nutritional Considerations

Adding eggs to a meat pie contributes protein, fats, and nutrients, but the impact depends on where they are used.

Egg wash versus dough egg


Feature	Egg Wash	Egg in Dough
Nutritional Impact	Minimal protein/fat, negligible calories.	More substantial protein, fat, and calories, adds richness.
Culinary Purpose	Golden, glossy finish and seals pastry.	Adds richness, tenderness, and acts as a binder.
Flavor	Very little.	Richer flavor to pastry.
Texture	Affects exterior appearance/seal.	Contributes to a more tender, less flaky texture.

For those on a nutrition diet, consider total calories. An egg wash adds little, but eggs in the dough increase caloric density. The filling is the main caloric factor.

Conclusion: The Versatile Egg in Meat Pie

Eggs are not standard in most meat fillings but are crucial for other aspects of meat pie. They are key in the egg wash for appearance and sealing. Some recipes use eggs in the dough for texture and flavor. Traditional variations like the raised pork and egg pie feature a hard-boiled egg in the filling. Thus, eggs play a functional or featured role in meat pies depending on the recipe, affecting appearance, texture, and nutrition.

For more on egg functions in cooking, consult resources like the American Egg Board.

Frequently Asked Questions

No, it is not always necessary. Many traditional pie dough recipes do not use eggs. Some recipes include eggs to provide a richer, sturdier, and more tender crust, but it is often a matter of personal preference or recipe tradition.

Brushing the top of a meat pie with a beaten egg, known as an egg wash, serves several purposes. It gives the crust a glossy, golden-brown finish and helps to seal the pastry edges, ensuring the filling stays inside during baking.

Generally, no. In most meat pie recipes, the filling is thickened using a binder like flour mixed with liquid (e.g., broth or water) rather than eggs. Eggs are more commonly used as a binding agent in other ground meat dishes like meatloaf.

Yes, a traditional British raised pork and egg pie is a prime example. In this particular recipe, a whole, hard-boiled egg is deliberately included within the meat and jelly filling.

An egg wash adds a very minimal amount of extra protein and fat to the surface of the pie, but the overall nutritional impact is negligible compared to the pie's filling and crust.

Yes, if you need to avoid eggs, substitutes like milk, butter, or even a vegan alternative like a cornstarch and water mix can be used to help with browning, although the texture and shine may differ.

Using a whole egg provides a balance of color and shine. An egg yolk-only wash results in a deeper golden color and a more prominent glossy finish, due to its higher fat content.