dizwar
Lv 7
dizwar asked in Food & DrinkCooking & Recipes · 2 months ago

When breading food, if you do not want to use eggs, what else can you use to make the flour / breadcrumbs stick?

15 Answers

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  • 2 months ago
    Favourite answer

    Depends on what you are breading. Any of the following would work

    Mustard

    Mayo 

    A thick salad dressing

    If you mix your bread crumbs with cheese, dip the item in milk then roll in the cheesy crumbs, the cheese will begin to melt helping the crumbs to hold on to the food. 

    A "thicker" milk would be better than regular milk so evaporated milk, yogurt, buttermilk would all work to help hold the crumbs on. 

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  • 2 months ago

    You got some good suggestions, and maybe I missed it, but also, make sure whatever you're breading is patted dry when you coat it with your mayo, cream, or batter.  Extra moisture will make breading fall off almost every time.

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  • denise
    Lv 7
    2 months ago

    You could use the same 'batter' that's used for onion rings e.t.c.  or maybe buttermilk?

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  • Anonymous
    2 months ago

    Buttermilk works well! Or plain milk.

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  • 2 months ago

    You could make a batter with consistency of the egg by just using the flour with a little bit of water. Not ideal, but at least you'll still have the flavor of the flour seasoning. 

    You can also leave the meat that your breading just a little bit on the wet side before dipping it into the flour that you're using for breading.

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  • Burgoo
    Lv 6
    2 months ago

    You could try milk perhaps

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  • Anton
    Lv 6
    2 months ago

    As a kid we used to make things with paper mâché -- strips of newspaper, flour and water.

    I assume that you could use a bit flour/water mix to coat whatever onto whatever else.

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  • 2 months ago

    I've used may--it is eggs---but it is good for oven baked chicken

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  • Anonymous
    2 months ago

    Milk ......       

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  • VP
    Lv 7
    2 months ago

    ..., Mustard, cooking oil, ...

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