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, ...).
152,3163.9/5
Last modified on: October 17th 2018
For 150 g, you will need:
- 1 : 3 eggs
- Total weight: 180 grams
How long does it take?
| Preparation | Start to finish |
|---|---|
| 2 min. | 2 min. |
Step by step recipe
| 1 |  | Preparation is very easy: put 3 eggs in a high-sided container or blender goblet. | 2 min. |
| 2 |  | Blend for a few seconds... | |
| 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. |
|
| 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. |
|
| 5 |  | When the glaze is frozen, turn out... | |
| 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
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How much will it cost?
For 150 g : 0.52 €
Recipes which use this 5
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Source: Home made
More recipes?
This recipe use (among others) | Egg: You can get more informations, or check-out other recipes which use it, for example: Foie gras fingers, Old style brioche, Paté en croute (terrine in a pie crust), Sushi, Fried egg in bread, ... All |
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