Egg Substitutes for Breading | Cook's Illustrated (2024)

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Egg Substitutes for Breading | Cook's Illustrated? ›

THE BOTTOM LINE: We recommend using heavy cream when breading foods if you cannot use eggs. CREAM IS BEST: If you can't use eggs, use heavy cream to hold breading in place.

Breading. Many foods destined for frying require a layer of egg before breading. The typical three-step process is flour, eggs and then breadcrumbs. Instead of the egg, Moskowitz recommends a mix of cornstarch and water, which, when stirred together, forms a slurry.

Use milk as a binding agent so bread sticks. Add the tenders to the bowl of breadcrumbs, one or just a couple at a time, and pat to coat thoroughly. Shake of the extra crumbs from each piece of chicken before placing carefully into the pan. Sauté 3 or 4 chicken tenders at a time, being careful not to crowd the pan.

Flour and water slurry is the best egg replacement option for frying because it doesn't require additional ingredients. The slurry method is versatile because you can make it as thin or thick as you want.

Lightly beat together 1 egg with 1 tablespoon of whole milk, half & half, or light cream. Using a milk based ingredient instead of just plain old water will really help you get a deeper golden brown coating. If you're breading more than two pieces of chicken you'll need to use 2 eggs and 2 tablespoons of the milk.

All-purpose flour- works as the ingredient for the breadcrumbs to stick to. Greek yogurt- keeps the chicken moist while cooking. I believe it's the best substitution for eggs when breading chicken. Olive oil spray- used to seal the seasoned breadcrumbs onto the chicken cutlets before cooking.

The best egg substitute for frying is a flour and water slurry. Mix equal parts flour and water or a small bowl and whisk thoroughly. For a lighter consistency, opt for a 2:1 ratio of water to flour. You can also make a slurry using cornstarch, arrowroot powder, chickpea flour, and rice flour.

If you haven't done it yet, try replacing your typical egg wash with a layer of mayo. This condiment is a jack of all trades, and you won't even have to go through the motions of making a pesky egg wash. Just make sure you don't spread mayo on your raw chicken, then dunk the knife back in the container.

Chia seeds

Just like with flaxseeds, you can mix chia seeds and water to make an egg-like binding agent. Add 1 tablespoon of organic chia seeds to 2.5 tablespoons of water, then leave for 15 minutes until it has a consistency similar to jelly.

What do vegans use instead of eggs for breading? ›

Coconut oil

Coconut oil is widely used as an egg replacement in vegan baking and it's easy to see why. Once melted, this delicious oil will mix well into most batters, brownies and bakes. And it can be used to replace eggs when you're breading foods, such as tofu, before baking or frying.

Eggs As a Binder

1/4 cup of applesauce (or other pureed fruit) 3-1/2 tablespoons gelatin blend (mix 1 cup boiling water and 2 teaspoons unflavored gelatin, and then use 3-1/2 tablespoons of that mixture per egg) 1 tablespoon ground flax seed mixed with 3 tablespoons warm water; let stand 1 minute before using.

You could also try milk or yogurt. For heavier coatings (like panko or breadcrumbs), you might dust the fish with flour first. Once the floured fish is dipped in the butter or milk, it will get a little gummy and help the coating adhere better.

Step 3: Dip in beaten eggs

Dip the flour-coated chicken into a bowl of beaten eggs. (If you prefer, you can also use buttermilk or add a teaspoon of Dijon mustard or a few drops of hot sauce to the mixture for a little kick.) You want the eggs to coat the flour thoroughly.

Sure, eggs are the go-to ingredient to get the flour or breadcrumbs to stick to the chicken, but there are other options. Maybe you don't like eggs or perhaps you open the fridge and discover you're out. Either way, heavy cream is an ideal alternative ingredient for deliciously crispy -- and eggless -- fried chicken.

A flavorful swap that can save you time and effort, using mayo instead of egg wash will make breaded pork chops, chicken cutlets, and steak filets that much tastier!

Cornflakes are classic breading material, but any grain-based, not-too-sweet cereal works great as a stand-in for traditional breadcrumbs. Corn or rice Chex, Wheaties, and even savory granola and oat-based cereals would make a great crust for your chicken breast or fish filets.

1. Milk or Cream. According to David Joachim, author of The Food Substitutions Bible, the very best substitute for egg wash is milk or heavy cream. Simply brush the baked good with 1 tablespoon of milk or heavy cream for every ¼ cup of egg wash the recipe calls for.