How to prepare egg glaze


How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender.

This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
339 K 3.5/5 (42 reviews)
Grade this recipe:
Keywords:
Last modified on: October 17th 2018
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 150 g, you will need:
  • 1 egg 3 eggs
  • Total weight: 150 grams

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 2 min.

Step by step recipe


Stage 1 - ⌛ 2 min.
How to prepare egg glaze : Stage 1
Preparation is very easy: put 3 eggs in a high-sided container or blender goblet.

Stage 2
How to prepare egg glaze : Stage 2
Blend for a few seconds...

Stage 3
How to prepare egg glaze : Stage 3
...your glaze is ready.

Note: If there is foam on the surface, let the glaze rest for a few minutes, then skim off the foam with a tablespoon.

Stage 4
How to prepare egg glaze : Stage 4
You can prepare glaze in advance and freeze it: pour into ice cube trays.

Space out over the tray to facilitate cooling, and freeze for several hours.

Stage 5
How to prepare egg glaze : Stage 5
When the glaze is frozen, turn out...

Stage 6
How to prepare egg glaze : Stage 6
...bag up, and keep in the freezer.

Thaw the cubes as needed.
Remarks
Despite all that you might read in books or websites, it's not a good idea to use egg yolk on its own, as it tends to burn quickly during cooking.
Keeping: 1 day in the fridge, in a sealed jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=7 %020 RDI=2 %220 RDI=10 %920 RDI: 10 %
Per 100 g10 RDI=5 %010 RDI=2 %150 RDI=7 %610 RDI: 7 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: egg
How much will it cost?
  • For 150 g : 0.45 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 81
Paté en croute (terrine in a pie crust)
Paté en croute (terrine in a pie crust)

The French classic "Paté en croute" is a terrine of different meats layered and baked in a pie crust. There are many recipes which vary the kind of meat and the seasonings. This is my version with pork, veal and chicken, which is not too difficult, though it does entail quite a lot of work.
236 K 134.2 6 hours 50 min.
Mouna
Mouna

Mouna is a delicious citrus-flavoured brioche from the Oran region of Algeria. It origins are much disputed, but it was no doubt inspired by a brioche brought over by Spanish immigrants from the Valencia region: the "Mona de Pascua". However, it is also amusing to remember that the citizens of Oran...
82 K1 18 hours 35 min.
Shortbread tart with sweet apricots and rosemary
Shortbread tart with sweet apricots and rosemary

In this shortbread tart, the apricots, which are generally rather acidic after cooking, are first poached in syrup to give them a particular sweetness, which goes very well with the rosemary.
26 K 1 2 hours 3 min.
Chicken pie
Chicken pie

Apart from the obvious chicken, this pie's puff pastry "lid" also conceals mushrooms, bacon, hard-boiled eggs and leeks.
132 K4.3 2 hours 30 min.
St Tropez tart
St Tropez tart

This famous dessert from St Tropez is more of a cake than a tart. The sugar-sprinkled brioche layers are sandwiched together with a rich vanilla filling which is a mixture of confectioner's custard and whipped cream.
126 K3.8 3 hours 35 min.
This recipe uses (among others)
Other recipes you may also like
How to make chocolate chips
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.
February 21th 2011296 K3.8 5 min.
Mulled wine Belle-Plagne style
Mulled wine Belle-Plagne style
If it's cold or you're in the snow, you will appreciate mulled wine which warms body and soul... There are as many mulled wine recipes as ski runs, so here is a basic one that you can easily adapt to your taste.
February 21th 2011261 K 14 1 hour 35 min.
How to prepare cabbage
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
December 31th 20131.16 M 13.4 45 min.
Stuffed cabbage leaves
Stuffed cabbage leaves
The French classic "chou farci" is made with large green cabbage leaves which are blanched before being rolled into parcels around a sausage meat and cheese filling, then baked in the oven.
February 1st 2015245 K5 1 hour 25 min.
Mozzarella pasta bake
Mozzarella pasta bake
A good way to use up leftover pasta, or cook some specially for this gratin with fried ham and two cheeses: diced mozzarella for melting texture and grated Comté for a nicely browned top.
September 30th 201878 K 55 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page