In pastry, beaten egg-yolks are often used to coat or glaze a cake when you need to obtain a golden cake with a dough that doesn’t color naturally at the cooking — like a bun or puff pastry —.
How to Prepare a Beaten Egg-Yolk for Glazing Pastry?
The process of preparing the egg yolk basting is quite easy.
- An egg
- A cup
- A fork
- A pinch of salt
- A tablespoon of water
Break the egg in two parts then make the egg yolk slide from one halved shell to the other while the white comes out.
When you have just the egg yolk remaining, book the white for another use then put the yolk in the cup.
Add a pinch of salt.
Add a tablespoon of water.
Mix well with your fork.
You beaten egg-yolf is ready to glaze any pastry before cooking.
Hint: use a basting brush to glaze the pastry with the beaten egg-yolk as the mixture will be evenly spread onto the surface of the cake. Here’s a selection of good pastry brushes on Amazon.