9 Best Substitute For Eggs When Breading
Breading dishes is a time-honored culinary technique that lends both texture and taste to food. The most common ingredient used for this purpose is egg, thanks to its binding properties. However, whether it’s due to dietary restrictions, allergies, or simply running out of eggs, there may be occasions when a substitute is necessary. This article aims to delve into the world of alternatives to eggs when breading. The purpose is to broaden your culinary horizon while ensuring that you don’t miss out on a crispy and golden coating due to a lack of eggs. We have curated a comprehensive list of substitutes, complete with an in-depth explanation of their use, practical examples, and the nutritional profile for each.
What is Egg Substitute When Breading?
Egg is a crucial component in breading as it serves as an adhesive, enabling the bread crumbs to stick to the food item being breaded. The egg is usually beaten and the food is dipped into it before being coated with breadcrumbs. This forms a crispy exterior when fried or baked. An egg substitute, in this context, is an ingredient that can replicate this function, serving as an adhesive in the breading process.
Best Substitute for Eggs When Breading
Buttermilk
Buttermilk, a slightly sour dairy product, is one of the excellent substitutes for eggs when breading. Its thick consistency and acidic content make it an effective binding agent, much like egg. Foods breaded with buttermilk typically have a rich, tangy flavor that complements the crust perfectly. Plus, it creates a beautiful golden-brown finish, similar to an egg-wash.
To use buttermilk, simply dip the food items in it before coating with breadcrumbs. If you’re dealing with poultry, you can soak the pieces in buttermilk for a couple of hours before breading. This not only binds the breadcrumbs but also tenderizes the meat, resulting in a flavorful and succulent dish.
The only caveat with buttermilk is its dairy content. For those with lactose intolerance or on a vegan diet, this might not be the best option. However, for others, buttermilk is a flavorful and easily accessible egg substitute in breading.
Mayonnaise
Mayonnaise is a versatile ingredient that can also be used as an egg substitute in breading. Made primarily from egg yolk and oil, it has a rich, creamy texture that makes it an excellent adhesive for breadcrumbs. In addition to its binding properties, mayonnaise can add a certain creaminess and depth of flavor to the breaded food.
To use mayonnaise in breading, you can slather your food items with a thin layer of it before dipping them into the breadcrumbs. The high oil content in mayonnaise ensures a crispy, golden brown finish to your breaded items, much like what you would get with an egg wash.
Mayonnaise, however, is a high-calorie option, which might not suit those watching their calorie intake. Also, being egg-based, it won’t be suitable for those allergic to eggs or following a vegan diet.
Yogurt
Yogurt is another dairy product that serves as a good egg substitute in breading. Its thick consistency enables it to adhere to the food and hold the breadcrumbs well. Furthermore, the slight tanginess of yogurt can lend a unique flavor to the breaded dish.
Using yogurt in breading is straightforward – you simply dip the food in yogurt before coating with breadcrumbs. For an added twist, you can also mix in some herbs or spices with the yogurt to create a flavored breading.
However, like other dairy-based substitutes, yogurt might not be suitable for people with lactose intolerance or those on a vegan diet.
Aquafaba
Aquafaba, the liquid left after cooking chickpeas, is a surprisingly effective vegan alternative to eggs in breading. It has a similar consistency to that of beaten eggs, making it a good adhesive for breadcrumbs. Aquafaba is relatively flavorless, allowing the flavors of the food and breadcrumbs to shine through.
To use aquafaba, simply dip the food items in it, much like you would do with eggs or any other liquid substitute. Aquafaba is an excellent option for those following a vegan diet or those with egg allergies.
Mustard
Mustard is another unconventional yet effective egg substitute in breading. The sticky texture of mustard makes it excellent at adhering breadcrumbs to food. Furthermore, mustard brings a sharp, tangy flavor that can enhance the overall taste of the breaded dish.
Mustard can be used in a similar way to other liquid substitutes – just spread it over the food items before dipping them into the breadcrumbs. It’s a suitable choice for vegans and those with egg allergies.
Flaxseed Meal
Flaxseed meal mixed with water is a well-known vegan alternative to eggs, and it also works well for breading. The mixture has a sticky texture that can hold the breadcrumbs on the food effectively. Moreover, flaxseeds are nutritionally rich, adding a healthful touch to your breaded dishes.
To use flaxseed meal, mix it with water until it forms a gel-like consistency, then use it to dip your food items before breading.
Oil
Oil can also be used as a substitute for eggs in breading. It’s a great option for those who are vegan, allergic to eggs, or simply out of eggs. It will provide a crispy crust but will not offer the same golden color that an egg wash or other substitutes might offer. Use it sparingly to avoid making the breadcrumbs too greasy.
Soy Milk
Soy milk, a popular non-dairy milk, can also work as an egg substitute in breading. It has a fairly neutral flavor and a consistency similar to regular milk. The breadcrumbs stick easily to the soy milk, making it a suitable vegan alternative for breading.
To use soy milk, simply dip your food items in it before coating with breadcrumbs.
Vegan Yogurt
Vegan yogurt, made from plant-based milk, is another egg substitute option for breading. Like regular yogurt, it has a thick consistency that works well to adhere breadcrumbs to food. Depending on the type of plant milk used, vegan yogurt can bring a subtle hint of flavor to your breaded dishes.
Using vegan yogurt is as easy as using its dairy counterpart – just dip your food items in it before coating with breadcrumbs. It’s a great egg alternative for vegans or those with lactose intolerance.
Substitutes for Eggs When Breading: Nutritional Profile
| Substitute | Gluten | Calories | Fat | Carbs | Fiber | Protein |
|---|---|---|---|---|---|---|
| Buttermilk | No | 98 | 2g | 12g | 0g | 8g |
| Mayonnaise | Yes | 361 | 40g | 1g | 0g | 1g |
| Yogurt | No | 154 | 4g | 20g | 0g | 13g |
| Aquafaba | No | 3 | 0g | 0g | 0g | 0g |
| Mustard | Yes | 30 | 2g | 2g | 1g | 2g |
| Flaxseed Meal | No | 152 | 12g | 8g | 8g | 5g |
| Oil | No | 1920 | 218g | 0g | 0g | 0g |
| Soy Milk | No | 80 | 4g | 4g | 2g | 7g |
| Vegan Yogurt | Depends on the type | Varies | Varies | Varies | Varies | Varies |
Conclusion
Finding a good substitute for eggs when breading is easier than it might initially seem. From dairy products like buttermilk and yogurt to vegan options like aquafaba, soy milk, and vegan yogurt, the possibilities are plentiful. It all comes down to what is most suitable for your specific dietary needs and taste preference. The joy of cooking lies in experimentation, so feel free to try different substitutes and discover your own favorite. Just remember, the essence of breading is to create a delightful contrast of textures, and with the right substitute, you can achieve that even without eggs.
