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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, ...).

318 K 3.5/5 (42 reviews)

2 min.

Easy

0.45 €

75 g

1 Ingredient

Last modified on: October 17^th 2018

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For 75 g, you will need:

1 2 egg

Change these quantities to make:

50 g 75 g 150 g 300 g 450 g

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 2 min.

Step by step recipe

Stage 1 - 2 min.

Preparation is very easy: put 2 egg 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	9 RDI=4 %	0	7 RDI=1 %	110 RDI=5 %	460 RDI: 5 %
Per 100 g	10 RDI=5 %	0	10 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 Change to a man

Possible allergens in this recipe: egg

How much will it cost?

For 75 g : 0.25 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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