Cooking Reference Wiki
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Best Substitutes for Egg (in meatballs/burgers) — What to Use Instead

Usefulegg sub
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Breadcrumbs soaked in milk: 1/4 cup crumbs + 2 tbsp milk per egg — Called a panade. Best binding substitute for meat.

Flax Egg: 1 tbsp flax + 3 tbsp water — Good vegan binder for burgers.

Overview

Top substitute for egg (in meatballs/burgers): Breadcrumbs soaked in milk (1/4 cup crumbs + 2 tbsp milk per egg). Called a panade. Best binding substitute for meat. Plus 3 more alternatives.

Key Details

  • Breadcrumbs soaked in milk: 1/4 cup crumbs + 2 tbsp milk per egg — Called a panade. Best binding substitute for meat.
  • Flax Egg: 1 tbsp flax + 3 tbsp water — Good vegan binder for burgers.
  • Mashed Potato: 2 tbsp per egg — Adds moisture and binding.
  • Chia Egg: 1 tbsp chia + 3 tbsp water — Good binder. Slight texture.

Why This Matters

  • Egg (in meatballs/burgers) may need substituting due to dietary restrictions
  • Running out of an ingredient mid-recipe is common
  • Allergies or preferences may require alternatives

How To

  1. 1Best overall substitute: Breadcrumbs soaked in milk at 1/4 cup crumbs + 2 tbsp milk per egg
  2. 2Consider what role the ingredient plays in the recipe
  3. 3Test substitutes in small batches first
  4. 4Adjust other ingredients as noted for best results

Tags

substitutesegg-subegg-in-meatballs-burgersingredient-swapcooking-tips

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Frequently Asked Questions

The best substitute is Breadcrumbs soaked in milk at 1/4 cup crumbs + 2 tbsp milk per egg. Called a panade. Best binding substitute for meat.