Out of Eggs, one case
Egg substitute for breading
5 options, ranked, with the exact amount
Use Buttermilk or milk
¼ cup for every egg
Buttermilk or plain milk is the easiest stand-in for the egg dip: dredge the food in flour, dip it in the milk, then press on the crumbs. A thin coat of mayonnaise or mustard also holds crumbs well, and a slurry of equal parts flour and water is the egg-free option that grips hardest.
- Verdict —
- Tweak it
- The tweak —
- Dredge in flour first, dip, let the excess drip off, then press the crumbs on firmly.
- Best for —
- fried chicken and chicken tenders
- Pantry —
- Likely in your cupboard
One casethe full eggs card
Every option, one card
Ranked| # | Substitute | Instead of 1 egg | Verdict |
|---|---|---|---|
| 1 | Buttermilk or milkfried chicken and chicken tenders | ¼ cupTweak it | Tweak it |
| 2 | Flour and water slurryschnitzel and cutlets | 2 tbsp flour + 2 tbsp waterTweak it | Tweak it |
| 3 | Mayonnaiseoven-baked chicken and fish | 1 tbsp per cutletTweak it | Tweak it |
| 4 | Dijon or yellow mustardpork chops and chicken thighs | 2 tsp per cutletYou'll taste it | You'll taste it |
| 5 | Aquafabavegan breaded tofu and cauliflower | 3 tbspTweak it | Tweak it |
Buttermilk or milk
none; buttermilk adds a slight tang
A wet layer for the crumbs to stick to. Buttermilk is thicker and clings better than milk.
- Best for
- fried chicken and chicken tenders, pork chops, fried fish
- Prep
- Dredge in flour first, dip, let the excess drip off, then press the crumbs on firmly.
- Contains
- dairy
- Where it fails
- Heavy crumb coatings that must survive deep frying; the crust is thinner and can slip.
Flour and water slurry
none; a slightly thicker crust
A paste that works like glue.
- Best for
- schnitzel and cutlets, deep-fried vegetables and tofu, egg-allergy cooking
- Prep
- Whisk to the thickness of heavy cream and season it with salt.
- Suits
- vegan
- Where it fails
- Nothing in particular. Use a gluten-free flour or cornstarch if wheat is a problem.
Mayonnaise
slightly rich; very moist meat
Fat and emulsifiers in one. Brushed on thin, it holds crumbs and browns well in the oven.
- Best for
- oven-baked chicken and fish, air fryer cutlets, parmesan-crusted chicken
- Prep
- Spread a thin, even layer; no flour dredge is needed.
- Contains
- eggs
- Where it fails
- Deep frying, where it melts off. Regular mayonnaise contains egg.
Dijon or yellow mustard
tangy mustard flavor, mostly mellowed by cooking
Sticky enough to hold crumbs and it seasons the meat at the same time.
- Best for
- pork chops and chicken thighs, baked fish, rack of lamb
- Prep
- Brush on a thin layer.
- Suits
- vegan
- Where it fails
- Mild foods where you do not want the mustard taste.
Aquafaba
neutral taste
The liquid from a can of chickpeas. It is viscous like egg white.
- Best for
- vegan breaded tofu and cauliflower, onion rings
- Prep
- Whisk until foamy before dipping. As a dip it needs none of the oil that is added when aquafaba replaces an egg in baking.
- Suits
- vegan
- Where it fails
- Nothing in particular; it is thinner than egg, so press the crumbs on well.
Tips for substituting eggs
4 tips- Pat the food dry and flour it first. A dry, floured surface is what lets any dip stick.
- Let breaded pieces rest on a rack for 10 minutes before frying so the coating sets.
- Use one hand for wet and one for dry to keep the crumbs from clumping.
- For the oven or air fryer, spray or drizzle the crumbs with oil; without egg they brown less.
Questions
4 questionsWhat can I use instead of egg to bread chicken?
Buttermilk or milk after a flour dredge, a thin coat of mayonnaise or mustard, or a flour and water slurry. For fried chicken, buttermilk is the classic choice.
Will breading stick without egg?
Yes, if the surface is dry and floured and the dip is thick enough to cling. Rest the pieces 10 minutes before cooking.
What is an egg-free substitute for breading with an allergy?
A flour and water slurry, aquafaba, mustard or milk. Avoid regular mayonnaise, which is made with egg.
Can I use just water to bread food?
Plain water is too thin. Whisk it with an equal amount of flour or cornstarch and it works.