The spelling of the word "glair" is derived from its French origin. The word is pronounced as /ɡlɛr/ in IPA phonetic transcription. It is commonly used in cooking and refers to a mixture of egg whites and water beaten together. The consistency of the mixture resembles a thin, transparent, and sticky substance. It is used in various culinary applications, such as to create a glossy finish on pastries, binding ingredients together, or as a clarification agent in wine.
Glair, a noun, refers to a viscous substance created from the egg white of a chicken or other bird. The term can also describe the act of using this albuminous liquid as a binding agent or adhesive.
In culinary contexts, glair is commonly used in confectionery or pastry making. By beating or whisking the egg white, it becomes frothy, light, and opaque, forming a thick, sticky consistency known as glair. This glair can be applied to the surface of baked goods to create a glossy and shiny appearance, or utilized as an adhesive to hold together ingredients like pastry dough or marzipan. Due to its unique characteristics, glair is particularly suitable for providing a smooth and polished finish to desserts, such as meringues or macarons.
Moreover, glair finds other applications beyond the culinary field. In bookbinding, for example, glair is employed as a coating for paper before gilding, contributing to a smoother and more adhesive surface for the application of gold leaf. It can also be used in painting to fix pigments and enhance their durability on various surfaces.
Overall, glair is a versatile substance with a multitude of applications in food preparation, crafts, and the arts. Its adhesive properties and glossy finish make it an indispensable tool in several industries, contributing to the visual appeal and structural integrity of various products.
• The white of an egg; any viscous transparent substance resembling it.
• To smear or varnish with the white of an egg.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
The word "glair" comes from the Old French word "gleir" or "glai", which was derived from the Late Latin word "glarea", meaning "glaze" or "slippery substance". It ultimately traces back to the Latin word "clarus", meaning "clear", which is also the root for words like "clarify" and "clear". Over time, "gleir" evolved into "glair" in English and has been used to refer to various egg-related substances with a glaze-like texture, such as the clear, raw egg white or a mixture of egg white and water.