How to prepare egg glaze


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, ...).
331 K 3.5/5 (42 reviews)
Grade this recipe:
Keywords:
Last modified on: October 17th 2018
For 150 g, you will need:
  • 1 egg 3 eggs
  • Total weight: 150 grams

Change these quantities to make:
Times for this recipe
Preparation: 2 min.

Step by step recipe


Stage 1 - 2 min.
How to prepare egg glaze : Stage 1
Preparation is very easy: put 3 eggs in a high-sided container or blender goblet.

Stage 2
How to prepare egg glaze : Stage 2
Blend for a few seconds...

Stage 3
How to prepare egg glaze : 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
How to prepare egg glaze : 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
How to prepare egg glaze : Stage 5
When the glaze is frozen, turn out...

Stage 6
How to prepare egg glaze : 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 recipe20 RDI=7 %020 RDI=2 %220 RDI=10 %920 RDI: 10 %
Per 100 g10 RDI=5 %010 RDI=2 %150 RDI=7 %610 RDI: 7 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
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
Croissant dough apples
Croissant dough apples

Thick slices of apples, rolled in sugar and surrounded by a strip of crescent dough, which, after a spell in the oven, become delicious puff pastry apples.
25 K 1 hour 50 min.
Chestnut moelleux
Chestnut moelleux

"Moelleux" means soft, and is also the name given to the gooey, soft-centred cakes that are popular in France. These muffin-style cakes are doubly chestnutty: there is chestnut purée in the mixture and pieces of marrons glacés (candied chestnuts) in the middle as well. The result is a little...
62 K 15 1 hour 15 min.
Cochelin d'Evreux
Cochelin d'Evreux

This cochelin, from the town of Evreux in Normandy, is a sort of giant apple turnover, flavoured with vanilla. It is served in slices, like a cake.
88 K5 2 hours 2 min.
Gisèle's Pasties
Gisèle's Pasties

These small pasties ("rissoles" in the original French version) are made with shortcrust pastry, filled with a mixture of cooked meat, onion, parsley, garlic and egg.
222 K3.8 1 hour 15 min.
Rustic chicken and mushroom pie
Rustic chicken and mushroom pie

This homely looking pie gets back to what good, old-fashioned pies are all about: it's round, deep and has both a proper bottom and lid. The one small concession to modernity is the use of puff pastry for a lighter, crisper crust. The filling combines mushrooms, leeks and diced chicken in a cream...
82 K 1 hour 35 min.
This recipe uses (among others)
Other recipes you may also like
Spring courgette and tuna salad
Spring courgette and tuna salad
Crunchy baby courgettes, spring onion, fresh herbs and tuna in a rémoulade dressing combine to make a true spring salad.
June 5th 202230 K 20 min.
How to peel a pineapple
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.
February 21th 2011218 K3.7 20 min.
You should not add raisins to recipes dry
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.
February 21th 2011276 K4.1 40 min.
French baguettes
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the dough, which is also very different.
October 24th 20171.10 M 364.7 5 hours 6 min.
Bechamel sauce
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.
June 13th 2024446 K4.3 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your e-mail address 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.

Back to top of page