1693 egg wash Recipes

pam original no-stick cooking spray, egg beaters with yolk, original spread-tub, chopped capers, ground black pepper, divided, whole wheat bagels , split horizontally and toasted, green leafy lettuce leaves, washed and patted dry, tomato slices

water, eggs, english muffins, halved, canadian bacon, sliced, tomatoes, slices 1/4 inch thick, paprika, fresh spinach leaves, washed and drained, fat free cream cheese, plain nonfat yogurt, lemon juice, dijon mustard

water (120f to 125f), powdered coffee creamer (dry powder ), vegetable oil, egg, egg yolks (reserve whites for egg wash), vanilla extract (not imitation ), instant yeast, sugar or 1/2 cup honey, salt, unbleached all-purpose flour (or a combination) or 5 1/2 cups bread flour (or a combination), egg whites (for egg wash), cold water (for egg wash), salt (for egg wash)

water (125f), coffee creamer (powder ), vegetable oil, egg, egg yolks reserve whites for egg wash, vanilla extract, instant yeast, sugar (or 1/2 cup honey), salt, bread or all-purpose flour or combination, egg whites for egg wash, cold water for egg wash, salt for egg wash

unbleached all-purpose flour (spooned into the cups and leveled), salt, baking powder, granulated sugar, cold unsalted butter , cut into tbsp-sized pieces, cool water, fennel (optional) or 2 tsp cumin (optional) or 2 tsp caraway seeds (optional), egg, beaten with a pinch of salt for egg wash, sesame seeds, for sprinkling, cheese, shredded (use sharp-flavored cheese for best results), salt, cayenne pepper, egg, egg white, egg yolk, beaten with, water , for egg wash

bread flour (900 g), water (300 g, see instructions), instant yeast (7.4 g, about 1 packet), table salt (scant, 17 g, if using kosher salt, double it), saffron, granulated sugar (51g), egg yolks, whole eggs, vegetable oil (or other neutral oil, 68g), egg , for wash, water , for egg wash

eggs, kosher salt, garlic cloves, crushed and peeled, bread , rustic, coarse textured, crust removed, cut into 3/4 inch cubes (3 cups), sherry wine vinegar, dijon mustard, fresh ground black pepper, bacon, cut into 3/4 inch squares, shallot, minced, loosely packed baby spinach leaves, washed and dried (10 oz.)

eggs, mayonnaise, fresh lemon juice, chopped fresh dill, stalk finely chopped celery, paprika, salt and pepper, to taste, english cucumber, washed and thinly sliced, radish sprouts, organic white bread, with crusts removed, a medium tomato, cut into bite size chunks

olive oil, button mushrooms (halved ), spinach (english trimmed and washed), eggs (50 g each), sourdough bread (rye thick toasted cut into fingers), juice (unsweetened your choice 1/2 cup to drink), tomato (deseeded finely chopped), shallot (green finely chopped ), parsley (fresh continental finely chopped), chili (small red deseeded and finely chopped), lime juice (freshly squeezed ), ground black pepper

chicken broth, peeled and deveined shrimp, cut into 1/2 inch chunks, spinach, stemmed and washed, eggs, lightly beaten, salt and pepper, oriental sesame oil , chili oil or chili paste to drizzle in, optional, fresh lime wedges.

eggs, wash for dipping, season salt or 2 tbsp lemon salt, flour, salmon, sweet basil, black pepper

egg wash, almond filling, blanched almond, crushed, apricot jam (glaze), cream cheese, whipped sweetened, raspberry jam, blueberry jam

basic danish dough, egg wash, almond filling, blanched almonds, crushed, apricot glaze, sweetened cream cheese, raspberry jam, blueberry jam

i have made this many times and the recipe comes from a french/belgium restaurant i worked in once again no written recipe , but i will try and explain how i did it., we bought the escargots (ok, snails) in a a 1 or 2 lb. tub, they came frozen and cleaned, no shells. we had shells we could stuff them in, if needed., i took a small pyrex ramekin and filled it half full of a clarified unsalted-butter, parsley and a small bit of garlic mixture. i put in 6 snails and covered the top with a puff pastry sheet. i would cut the pastry to fit the ramekin with a little hanging over the sides of the ramekin and coat with a egg wash (egg white and water) and made sure it sealed, use egg wash to make sure, pastry could shrink if not sealed good ., i put in a 425 degree oven and browned the pastry. i would make some kind of design on the pastry from a small cutters, before i browned it. i served this on a small white plate with a small paper doily on it. this dish we sold for $9.95 and sold a bunch nightly., a few sliced button mushrooms would be an option

salt, tomatoes, washed,peeled and chopped, oil, fresh ginger, peeled,washed and finely chopped, fresh garlic, peeled,washed and finely chopped, green chilies, washed,ends trimmed and slit lengthwise, fennel seeds, bay leaves, hard-boiled eggs, peeled and halved, fresh coriander leaves, washed and chopped

directions here are for mixing the dough in a bread machine, but baking it in your oven. if you need different directions, just message me and i will send them to you. (am using my bread machine as kitchenaide is out of commission right now)., way i added more nutrition & flavor to this loaf was by soaking my grains overnight, then adding them to machine (original recipe does not call for added grains). using a 1 cup measuring cup, i filled it 3/4 of the way full with a mixture of brown rice flour, quinoa and barley flakes (looks like oatmeal)-i dumped that into a dish and added 1/2 cup of warm water, stirred it around, and let it sit (covered) overnight so that the grains could absorb the water. i ve been reading a lot about grain (and whole grain flour soaking) and so far, this seems to have served me well. you can use any combination of whole grains-this is just what i used. next day when i was ready to make bread, i did this, i set my machine on the dough (or manual) cycle and layered these ingredients in the bread machine in the following serving, warm water, molasses, sugar, kosher salt, lemon juice (bottled ok-it helps the yeast and helps crumb be less tender), oil, whole grain mix i created, rye flour, vital wheat gluten (flour), bread flour (i usually use just a speck over 2 & 1/2 cups), active dry yeast (yes, 6 tsp), also need, egg wash to brush on top (1 egg, beaten well with a pinch of salt and a tsp of water) & oat bran to sprinkle on top & make it pretty., once the ingredients are in , press start and let your machine run thru the dough cycle., once that s complete , remove dough divide it in half, shape it freeform (i just make a round loaf), place shaped loaves on parchment lined baking sheet. cover dough with plastic wrap and let it rise until almost double in size (about an hour in my kitchen). when dough nears the end of it s rising time, preheat the oven to 375o (i bake it at 365o, but i m a bit neurotic about bread)., once oven is heated , brush loaves with egg wash, dust them with oat bran, score/slash them about 1/4 deep and load them into oven., bake 375o for about 30-35 minutes until loaf sounds hollow when bottom is tapped (or for 38-40 minutes at 365o)., cool on wire rack .

all-purpose flour, butter, very cold, cut in small pieces, salt, sugar, ice water , or as needed, sugar, gooseberries , stems picked off, washed and dried, blueberries, wash and dried, lemon, juiced, sugar, all-purpose flour, freshly grated nutmeg, butter (1 tbsp per tartlet), plus extra for brushing tin, egg white , for egg wash, ground cornmeal, for sprinkling on tin, sugar , for dusting, special equipment : 8 (3-inch) pie tins

spanish chorizo sausage, peeled and cut into cubes, roasted mixed peppers, drained and cut into strips, black olives, pitted, watercress, washed, rocket, washed, spinach, washed, eggs, balsamic vinegar