1,564 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

How to prepare egg glaze

Name: How to prepare egg glaze
Prep time: 2 min
Total time: 2 min
Yield: 150 g
Cuisine: French
Ingredients: 3 eggs

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, ...).

343 K 3.5/5 (42 reviews)

2 min.

Easy

0.45 €

150 g

1 Ingredient

Last modified on: October 17^th 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.

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

When the glaze is frozen, turn out...

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 recipe	20 RDI=7 %	0	20 RDI=2 %	220 RDI=10 %	920 RDI: 10 %
Per 100 g	10 RDI=5 %	0	10 RDI=2 %	150 RDI=7 %	610 RDI: 7 %

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

Cochelin d'Evreux

This cochelin, from the town of Evreux in Normandy, is a sort of giant apple turnover, flavoured with vanilla. It is served in slices, like a cake.
93 K5 2 hours 2 min.

Lumberjack turnovers

These are small stuffed bread turnovers (similar to calzone), made with fougasse dough and filled with bacon, mushrooms, onions, cheese and tomato sauce. Lovely and golden-brown after baking, they are best eaten hot or while still warm.
134 K5 3 hours 45 min.

Brioche feuilletée (flaky brioche)

For brioche feuilletée (or flaky brioche), the brioche dough is treated like puff pastry, with layers of butter incorporated by repeated turning and rolling. Coarse sugar crystals add a sweet crunchiness. Needless to say, this is very rich and quite irresistible.
142 K 24.6 3 hours 50 min.

Apple Strudel

Apple strudel is a traditional pastry from central Europe. It is like a large apple turnover, usually served in slices. Here is a version with apples, walnuts, almonds and rum-soaked raisins.
78 K5 1 hour 35 min.

Morteau sausage rolled brioche

Here is a quite sophisticated take on a Morteau sausage brioche. The sausage is first cooked in the oven, then rolled up in a brioche dough with metton cancoillotte before being left to rise. After baking, it is served sliced with a Vin Jaune cream sauce.
51 K 3 hours 15 min.

This recipe uses (among others)

Egg

Like these other recipes: Piedmont pyramids, Escalope cordon bleu, Genoese croque-monsieur, Naan, Pear and strawberry verrine with tiramisu cream, ... See them all 251

Other recipes you may also like

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.

January 27^th 2017785 K 313.8 40 min.

Pollack Parmentier

"Parmentier", in French cuisine, means topped or mixed with mashed potato. This fishy version is made with pollack (or another fish, if you prefer), poached, flaked, and mixed with cooked onions, mashed potatoes and a little thyme. This is then topped with grated cheese and browned in the oven, gratin style.

October 1^st 201761 K4.5 60 min.

Comtoise apple charlotte

This "Comtoise" charlotte, inspired by the Franche-Comté region of eastern France, is a more rustic take on the famous dessert. It is made with sliced bread, lightly buttered and fried, then filled with sugared apple pieces, drizzled with clarified butter and baked.

September 15^th 201958 K 1 hour 35 min.

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.

August 28^th 2025357 K5 1 hour 15 min.

Finger biscuits

These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.

July 30^th 2021362 K5 50 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.