egg white for glaze

Egg white, also known as albumen, is the clear, viscous fluid surrounding the yolk of a chicken egg (Gallus gallus domesticus). Composed primarily of water (approximately 90%) and proteins, egg white transitions from opaque and gelatinous when raw to coagulated and firm when heated. When used for glazing, egg white serves as a binder and creates a protective, glossy coating that both seals moisture and provides visual appeal to baked goods and pastries. Its properties change dramatically based on temperature, pH, and mechanical treatment—whipping introduces air, creating meringues and foams, while heating denatures the proteins irreversibly.

Egg white glaze is predominantly used in baking and pastry to create a shiny, professional finish on breads, pastries, sweet and savory pies, and decorative baked goods. Applied before baking via brush, it produces a glossy, golden-brown surface and helps bind seeds, nuts, or other toppings to the dough. In European patisserie, a light egg white glaze achieves an elegant sheen on croissants and Danish pastries. It is also employed as a binding agent in royal icing (combined with powdered sugar), creating an edible adhesive for decorated cookies and cakes. Egg white glaze can be enhanced with water for transparency or milk for richness.