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, ...).
326 K 3.5/5 (42 reviews)
2 min.
Easy
450 g
1 IngredientLast modified on: October 17th 2018
For 450 g, you will need:
9 
Times for this recipe
Preparation: 2 min.
Step by step recipe
Stage 1 - 2 min.
Preparation is very easy: put 9 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 (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 1 RDI=0 % | 50 RDI=7 % | 660 RDI=30 % | 2,750 RDI: 30 % |
| Per 100 g | 10 RDI=5 % | 0 | 10 RDI=2 % | 150 RDI=7 % | 610 RDI: 7 % |
How much will it cost?
- For 450 g : 1.35 €
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
Sicilian Epiphany Pie
This is a Sicilian version of the French Epiphany dessert, the "galette des rois". The puff pastry has a pistachio cream and ricotta filling with diced candied fruit.
83 K3 1 hour 1 min.
Apple Pie
This classic of family cooking is quite simple: just a puff pastry "shell" sealing in lightly sweetened slices of apple. During cooking, the fruit softens to resemble stewed apple. Serve warm, if possible, to enjoy at its best.
75 K3.7 55 min.
Chicken and mushroom pie
This lovely pie has a puff pastry crust filled with a mixture of fried mushrooms, diced chicken and parsley, all bound in a cream sauce.
106 K 14.4 1 hour 40 min.
Flaky brownie brioche
This beautiful brioche contains the typical ingredients you'd expect in a brownie: chocolate, butter, brown sugar and pecan nuts. But these are not just thrown into the mixture; the brioche is layered with them to create a delicious culinary bridge between Europe's viennoiseries and the all-American...
63 K4.1 16 hours 45 min.
Ham spirals
These puff pastry spirals made with smoked ham are delicious and quick to make.
133 K3.8 60 min.
This recipe uses (among others)
Egg
Like these other recipes: Oatmeal and chocolate shortbread, Steak burger topped with egg, How to fry eggs well, Broken eggs with mushrooms, Soufflée omelette with cheese, ... See them all 238
Other recipes you may also like
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...). June 6th 2012342 K 24 40 min.
How to divide a preparation evenly
It often happens in cooking: one makes a cream for 6 people in a saucepan, then the recipe says "divide the cream evenly between the glasses", which usually gets done by eye with varying degrees of success. To divide out the preparation more precisely, here's a simple tip just using June 3rd 201160 K5 20 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream. July 27th 2013510 K5 50 min.
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot. April 14th 2020342 K 24.6 20 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011765 K3.5 8 min.