1,569 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

How to prepare egg glaze

Name: How to prepare egg glaze
Prep time: 2 min
Total time: 2 min
Yield: 150 g
Cuisine: French
Ingredients: 3 eggs

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, ...).

344 K 3.5/5 (42 reviews)

2 min.

Easy

0.45 €

150 g

1 Ingredient

Last modified on: October 17^th 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.

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	18 RDI=29 %	0	15 RDI=22 %	219 RDI=11 %	917 RDI: 11 %
Per 100 g	12 RDI=19 %	0	10 RDI=14 %	146 RDI=7 %	611 RDI: 7 %

Possible allergens in this recipe: egg

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.
101 K5 40 min.

Icelandic-style fish and vegetable pie

This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid.
297 K3.9 4 hours 35 min.

Pistachio and goji pinwheels

Inspired by the traditional French "pain aux raisins" (like Danish pastries), here is a colourful and flavoursome version filled with pistachio cream and goji berries.
47 K 2 hours 20 min.

Lumberjack turnovers

These are small stuffed bread turnovers (similar to calzone), made with fougasse dough and filled with bacon, mushrooms, onions, cheese and tomato sauce. Lovely and golden-brown after baking, they are best eaten hot or while still warm.
135 K5 3 hours 45 min.