www.sausagemaking.org

Hi

Just out of interest I have just come back from a trip down to Cardiff, where in food hall in John Lewis (I think) there were lots of cutting pies like pork, chicken etc. But what really caught my eye was the almost mirror like glaze that was on the top of them. God they looked good, tasted not so good, but the look was excellent.

Does anyone on here know how they would have achieved this?

Cheers WW

I would guess just egg yolk and salt - it will go very thick, so maybe just a drop or two of water. You want it thick though, you should be able to drag a fork through it and leave lovely patterns that will stay there during the baking.

Was planning on getting some for my pies

http://www.lucas-ingredients.co.uk/luca ... ze-J18.pdf

Egg yolk and cream, if too thick add a bit of milk, but the more milk the less gloss you'll get.

Thank you one and all. I will give the egg yolk a go. I use the whole egg and a little milk at the moment but it does not give the mirror finish I saw in Cardiff. Thanks Brican, my wholesaler stocks some of Lucas products so will have a look on their shelf's. Sun glasses at the ready !

Cheers WW