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, ...).
154,9873.7/5
Grade this recipe
Last modified on: October 17th 2018
For 150 g, you will need:
- 1
3 eggs - Total weight: 180 grams
Change for:
Measures:
How long does it take?
Fulfillment
| Preparation | Start to finish |
|---|---|
| 2 min. | 2 min. |
Preservation:
1 day in the fridge, in a sealed jar.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.
Nutritional information
How much will it cost?
- For 150 g : 0.52 €
Recipes which use this 5
 |  |  |  |  |
Source
Home madeMore recipes?
This recipe use (among others) | Egg: You can get more informations, or check-out other recipes which use it, for example: Spinach and Comté Loaf, Checkerboard biscuits, Chestnut Fudge Cupcakes, Koulibiak in pie dish, Toffee apple upside-down cake, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-04-28)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.