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, ...).
340 K 3.5/5 (42 reviews)
2 min.
Easy
0.45 €
150 g
1 IngredientLast 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.
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
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.
99 K5 40 min.
Mini apricot and pistachio brioches
These mini brioches are made with dried apricots and have double pistachio flavour: in the dough itself, which is tinged green, and with dry-roasted pistachios added whole.
74 K4.1 20 min.
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.
457 K4.6 5 hours 30 min.
Milk rolls
This sweet milk bread, made as baps or rolls, with its sugar topping is delicious for breakfast or with afternoon tea.
210 K 13.8 5 hours 35 min.
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.
91 K5 2 hours 2 min.
This recipe uses (among others)
Egg
Like these other recipes: Pistachio tiramisu, How to cook hard-boiled eggs properly , Brownies, Apple custard tart, Pistachio shortbread biscuits, ... See them all 248
Other recipes you may also like
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.32 M 74.2 4 days 15 hours 50 min.
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste. May 8th 2011415 K3.8 1 hour 4 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture. February 21th 2011139 K5
Leeks in vinaigrette
A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs. September 29th 2012196 K4.3 45 min.
How to prepare cockles
Cockles are small Atlantic shellfish which can be used in many delicious dishes. However, they need to be prepared with care before cooking. Here is a simple way to do this. March 13th 2013567 K 13.7 1 hour 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: 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.