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, ...).
297K 3.5/5 based on 42 reviews
Last modified on: October 17th 2018
Keywords for this recipe:For 75 g, you will need:
- 1
2 Eggs
How long will it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 2 min. | 2 min. |
Step by step recipe
Stage 1 - 2 min.
Preparation is very easy: put 2 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 146 Kcal or 611 Kj | 13 gr | < 1 gr | 11 gr |
| 7 % | 5 % | <1 % | 2 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 146 Kcal or 611 Kj | 13 gr | < 1 gr | 11 gr |
| 7 % | 5 % | <1 % | 2 % |
How much will it cost?
- For 75 g : 0.29 €
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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This recipe uses (among others)
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Tatin apples with mascarpone cream, Paris flan filling, Gâteau Breton (Brittany butter cake), Basic cake batter - the French way, Potato tortilla (Spanish omelette), ... All |
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