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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, ...).

300K 3.5/5 based on 42 reviews

Last modified on: October 17^th 2018

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For 150 g, you will need:

1 3 Eggs
Total weight: 150 grams

Change these quantities to make:

50 g 75 g 150 g 300 g 450 g

Change measures:

Metric

Metric weight Metric volumes

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
219 Kcal or 917 Kj	19 gr	< 1 gr	16 gr
11 %	7 %	<1 %	2 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
146 Kcal or 611 Kj	13 gr	< 1 gr	11 gr
7 %	5 %	<1 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Egg

How much will it cost?

For 150 g : 0.44 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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