Breading is a process of coating food, usually meat, fish or vegetables, in a dry mixture before frying or baking it to give the food an extra crunchy texture. The breading helps to seal in moisture during cooking and provides a crispy coating around the food.
A basic breading procedure involves three steps – dredging the food in flour, dipping it in an egg mixture, then pressing the food into breadcrumbs so they adhere to the surface. The egg mixture acts as the “glue” that makes the breadcrumbs stick to the food.
Why is egg used in breading?
Eggs are used in the breading process for a few key reasons:
- Binding – Eggs help the dry breadcrumb coating stick to the food. The proteins in the egg act as a binder.
- Moisture – The egg adds moisture which results in a softer, more tender coating.
- Browning – Eggs promote browning and crisping of the coating during cooking.
- Adhesion – The egg fills in small gaps and crevices on the food’s surface so the breading adheres evenly.
- Flavor – Eggs add richness of flavor and accentuate the flavors of other breading ingredients.
Without the egg step, the breadcrumbs would simply fall off the food when frying or baking. The egg seals the breading onto the food.
What ingredients are used in an egg wash?
The simplest egg mixture for breading contains just whole eggs and sometimes a bit of water. However, other ingredients are often added to enhance the wash and improve adhesion. Common additions include:
- Water – Thins out the egg to make it easier to coat the food evenly. Usually 1-2 tablespoons per egg.
- Milk – Makes the coating lighter and crispier. Use instead of or along with water.
- Oil or melted butter – Prevents the egg from sticking to the food and enhances browning.
- Herbs & spices – Impart flavor to the breading such as onion powder, garlic powder, paprika, oregano, thyme.
- Mustard – Adds tangy flavor and helps the breading adhere.
- Hot sauce – Brings kick of heat and extra flavor dimension.
- Worcestershire sauce – Provides umami, depth of flavor.
Keep in mind simpler is often better – a basic egg wash lets the flavor of the main ingredients shine. But adding a few extras can take the coating to the next level.
What is the ratio for an egg breading wash?
The ideal ratio for a basic egg breading wash is:
- 1 whole large egg
- 1-2 tablespoons water, milk, oil or melted butter
This simple 1:1 egg to liquid ratio provides enough moisture to help the breading adhere without making it overly wet and soggy. The liquid thins out the viscosity of the egg so it can coat the food evenly.
For a thicker, richer wash, use less liquid. For a thinner mixture, increase the liquid. Other suitable ratios include:
- 2 eggs + 1-3 tablespoons liquid
- 3-4 eggs + 1/4 cup liquid
Always beat the egg and liquid together thoroughly so the mixture has a uniform consistency before dredging the food in it when breading.
How do you bread food using an egg wash?
Breading food using an egg wash involves just 3 simple steps:
- Dredge food in flour – Lightly coat all surfaces of the food in flour. Gently shake off any excess.
- Dip in egg wash – Thoroughly coat food with the egg mixture. Let any excess drip off.
- Press into breadcrumbs – Roll food in breadcrumbs, pressing gently so they adhere. Refrigerate for crumbs to set if time allows.
Other tips for effective breading include:
- Use one hand for wet ingredients and one for dry to prevent clumping.
- Work with a few pieces of food at a time so they stay hot and wet when coating.
- Allow breaded foods to rest for 5-10 mins in fridge so coating firms up.
- Gently press crumbs that fall off back onto the surface.
Follow this simple breading method and you will achieve an evenly coated crunchy crust on your fried or baked foods.
What are some example breading recipes?
The egg wash works universally in any basic breading recipe. Here are some classic recipes to try it with:
Crispy breaded chicken cutlets
- Chicken breasts pounded to 1/2 inch thickness
- Flour for dredging
- 2 eggs + 2 tbsp milk beaten together
- 1 cup panko breadcrumbs
- Salt and pepper
After breading, pan fry chicken in 1/4 inch oil for 2-3 minutes per side until golden brown and 165°F internal temperature.
Breaded pork chops
- 1-inch thick bone-in pork chops
- 1/2 cup flour seasoned with 1 tsp each garlic powder, paprika, salt, and pepper
- 2 eggs beaten with 3 tbsp water
- 1 cup crushed saltine crackers
Bake breaded chops at 400°F for 15-20 minutes until cooked through.
Breaded eggplant Parmesan
- 1 medium eggplant, sliced into 1/2 inch rounds
- 1/2 cup flour
- 2 eggs beaten
- 1 cup Italian seasoned breadcrumbs
- Marinara sauce and mozzarella cheese
After breading eggplant, bake at 400°F for 15 minutes. Top with sauce and cheese then bake 5 more minutes.
What can be used instead of eggs for breading?
For those avoiding eggs, there are a few suitable egg substitutes for breading including:
- Milk or buttermilk – The dairy proteins act similarly to eggs to help bind the breading. May need a thicker coating.
- Yogurt – Plain yogurt contains proteins that promote adhesion like eggs.
- Mayonnaise – Functions as a thick emulsion with binding power.
- Tofu – Blended silken tofu can mimic the coating properties of eggs.
- Flax or chia egg – Mixed with water, flax/chia form a viscous gel to bind.
- Cornstarch wash – A slurry of cornstarch and water can work to coat foods.
For best results, use milk, buttermilk, yogurt, blended tofu, flax/chia eggs or a cornstarch slurry in place of regular eggs. Adjust consistency as needed with added liquid to coat foods evenly for frying, baking or breading.
What is a milk wash alternative to egg wash?
Milk is one of the most effective substitutes for creating an eggless breading wash. Like eggs, it contains proteins that promote adhesion and browning. A basic milk wash can be made by combining:
- 1 cup milk
- 1-2 tablespoons flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Whisk together the milk, flour and seasonings until no flour lumps remain. The flour helps thicken the milk to better coat the food. For lighter color and crunchier texture, try using buttermilk instead of regular milk.
Some tips when using a milk wash include:
- Dip food in milk wash before dredging in flour for better adhesion.
- Let breaded foods sit 5-10 minutes so the coating firms up.
- Use a thicker breadcrumb coating than with regular egg breading.
- Chill breaded foods in fridge for added stability if needed.
With a bit of tweaking, milk can create a tasty egg-free breading that is tender on the inside and crispy on the outside when fried or baked.
Conclusion
An egg wash is a vital step when breading foods to help adhere the breadcrumb coating. Beating eggs with water or milk creates a mixture that seamlessly binds to foods when dipping before breading. Herbs, spices and other flavorings can be added to the wash to impart extra flavor. A ratio of 1 egg to 1-2 tablespoons liquid is ideal for balance of thickness and viscosity. Simply dredge foods in flour, dip in egg wash, then press into crumbs for perfect, evenly coated fried or baked recipes. For egg-free options, washes made with milk, yogurt, tofu, flax eggs or cornstarch can also effectively glue on the crunchy exterior.