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)
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Last modified on: October 17th 2018
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For 150 g, you will need:
  • 1 egg 3 eggs
  • Total weight: 150 grams

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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
Possible allergens in this recipe: egg
How much will it cost?
  • For 150 g : 0.45 €

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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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