This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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, ...).
This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
344 K 3.5/5 (42 reviews)749721
Last modified on: October 17th 2018
For 150 g, you will need:
- 1
3 eggs - Total weight: 150 grams
Times for this recipe
Preparation
2 min.
Step by step recipe
Stage 1 - ⌛ 2 min.
Preparation is very easy: put 3 eggs in a high-sided container or blender goblet.
Stage 2
Blend for a few seconds...
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.
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
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.
Space out over the tray to facilitate cooling, and freeze for several hours.
Stage 5
When the glaze is frozen, turn out...
Stage 6
...bag up, and keep in the freezer.
Thaw the cubes as needed.
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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 12 g RDI=19 % | 0 g | 10 g RDI=14 % | 146 kcal RDI=7 % | 611 kJ RDI=7 % |
| Whole recipe | 18 g RDI=29 % | 0 g | 15 g RDI=22 % | 219 kcal RDI=11 % | 917 kJ RDI=11 % |
How much will it cost?
For 150 g
0.45 €
Per How to prepare egg glaze
0.05 €
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
Elsa's Comtoise galette
This galette is a classic Comtois dessert that resembles choux pastry (pâte à choux).
113 K4 50 min.
Eggs in brioche nests
This is an original way to serve an egg: with cheese in a savoury brioche nest. This looks elegant for when you have guests and it is delicious as well.
75 K4.1 3 hours 40 min.
Mini palmiers
Palmiers are a traditional French patisserie, consisting of folded puff pastry caramelized with sugar. These small versions are made with the shop-bought puff pastry that comes ready-rolled in a circle.
101 K5 40 min.
How to seal a terrine or casserole dish
The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table...
217 K3.7 35 min.
Gâteau Breton (Brittany butter cake)
Gâteau breton is a rich cake that uses a lot of butter (from Brittany, of course) with sugar, egg yolks and a little rum to add flavour. This cake is traditionally served with coffee.
109 K4 1 hour 10 min.
This recipe uses (among others)
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-05-03
We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
Receive an e-mail as soon as this recipe is modified or receives a new comment.
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.