卵らん液えき

noun

egg mixture; egg wash

Refers to beaten eggs used as a liquid mixture in cooking, such as for dipping before frying or as a wash for baking.

• とんかつを作つくるとき、肉にくに卵らん液えきを付つけてからパン粉こをまぶします。

  When making tonkatsu, you dip the meat in egg mixture and then coat it with breadcrumbs.

• パイの表ひょう面めんに卵らん液えきを塗ぬると、焼やき上あがりがきれいな黄こ金がね色いろになります。

  Brushing egg wash on the surface of a pie gives it a beautiful golden color when baked.