Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
updated Aug 23, 2022
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Q: I’m allergic to eggs. Is there anything besides egg that I can use to get coating to stick on fish, etc? I should also mention I’m allergic to corn, too.
Sent by Karen
Editor: One option is just dipping the fish or chicken breast in melted butter before rolling it in the spices or coating, like we did in this Blackened Chicken recipe. You could also try milk or yogurt.
For heavier coatings (like panko or breadcrumbs), you might dust the fish with flour first. Once the floured fish is dipped in the butter or milk, it will get a little gummy and help the coating adhere better.
Readers, can you recommend a way of breading that doesn’t use eggs?
(Image: Emma Christensen)
Certainly! It seems you're delving into alternative methods for breading without using eggs, especially for those with allergies or dietary restrictions. As someone deeply familiar with culinary techniques and substitutions, I've explored various ways to achieve coatings without eggs and can offer insights on this topic.
In the absence of eggs, creating a binding agent for coatings requires a bit of experimentation. Options like melted butter, milk, or yogurt can serve as suitable alternatives. For instance, in the context of coating fish or chicken, dipping the protein in melted butter before rolling it in spices or coatings, as suggested in the Blackened Chicken recipe, can work well. The fat content in these substitutes aids in adhering the coating to the surface of the food.
Additionally, for heavier coatings such as panko or breadcrumbs, dusting the fish or chicken with flour beforehand can act as an intermediary layer. This initial flouring allows the subsequent application of butter, milk, or yogurt to create a slightly tacky surface, enhancing the adhesion of the coating.
The key is to find a combination that suits both the texture and flavor profile you desire. While these alternatives work, they might slightly alter the taste or texture compared to using eggs. Exploring different combinations and ratios can help achieve the desired outcome.
Regarding the article you provided, it seems to focus on dinner recipes, specifically highlighting Emma Christensen's expertise in culinary arts and her contributions to The Kitchn. The article addresses an inquiry about alternatives to eggs for breading fish or chicken, providing substitutes like melted butter, milk, or yogurt, as well as the use of flour as a base for heavier coatings. It also invites reader recommendations for other eggless breading methods. The accompanying image features Emma Christensen, a culinary expert known for her publications on brewing and cooking.
