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, ...).
156,4063.8/5 for 11 ratings
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?
Time required
| Preparation | Start to finish |
|---|---|
| 2 min. | 2 min. |
Keeping:
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.
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.
Nutritional information
How much will it cost?
- For 150 g : 0.52 €
Recipes which use this 5
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Source
Home madeMore recipes?
This recipe uses (among others) | Egg: You can get more informations, or check-out other recipes which use it, for example: Leek and tuna loaf, Cherry clafoutis, Two-cheese quiche, Gisèle's Pasties, Tatin apples with mascarpone cream, ... All |
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