Shake and bake products offer pre-made breading and spices for chicken and pork. By using these you add flavor, moisture and crispness to the surface of your meat. When you read the instructions, you’ll notice the meat must first dip into a beaten egg before you coat it with the mixture. Whether you’re out of eggs or you simply don’t eat them, you’ll have a few options for getting the crumbs to stick without cracking a shell.
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Mustard offers a tangy zing to your sandwiches and burgers, but it can also add flare to a pre-made breading. Substitute the egg with your favorite mustard – Dijon, yellow and all varieties will work. Pair the type of mustard with the type of breading you’re using. For example, a southwestern-inspired breading could use a yellow mustard, but avoid a honey mustard that will take away from the spice in the breading.
Milk offers a thick enough coating for the breading mixture to stick to chicken and pork. To add a little richness, try buttermilk, which is thicker, and better if the breading is thick and your cut of meat is thin.
When all else fails, water is a fine substitute for egg. While it doesn’t add a fatty layer between the meat and breading, it still gets the breading to stick to the meat’s surface.
Sauces in your refrigerator can be used in place of eggs. Barbecue sauce offers thickness, spice and character to a boring breading mixture. Use any thick sauce in your refrigerator or pantry that pairs nicely with the breading, but avoid thin sauces – such as teriyaki or a thin dressing – because these may make the breadcrumbs soggy, and prevent you from creating a crisp crust .
Butter, yogurt and sour cream can be used in place of an egg for breading. Only use yogurt and sour cream if you and those at the dinner table don’t mind a tangy bite, since the sourness of these products will come through. Butter can also moisten the meat and help the breading stick without adding or taking away too much from the flavor of the breading.