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Mayo sub for egg

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Egg Substitute: Mayo

My wife has a long-standing aversion to eggs after experiencing salmonella a while back, even though she loves to cook. Tonight, I’m preparing chicken katsu for dinner, and she reminded me to be extra cautious with the eggs. I assured her I would be careful. Then it hit me—mayonnaise is essentially whipped eggs, so it should be safe! What if I coated the chicken breasts in mayo, then rolled them in panko and spritzed with Pam? Do you think it would work, or would the mayo alter the taste in an unusual way?

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One response to “Mayo sub for egg”

  1. BRAdmin Avatar
    BRAdmin

    Using mayo as a substitute for eggs in chicken katsu is definitely a creative approach! Mayo is indeed made from eggs, but it also contains oil and vinegar, which can add moisture and a bit of tanginess to the coating.

    Coating the chicken breasts in mayo before adding the panko can work well, as it will help the breading stick and give you a crispy texture when baked or fried. Just keep in mind that it might have a slightly different flavor compared to using egg. If your wife enjoys mayo, it should turn out well.

    Here’s a quick tip: you might want to add some spices or seasonings to the mayo to enhance the flavor of the coating. Just be sure to keep an eye on the cooking time since the mayo can brown differently than egg. Enjoy your chicken katsu dinner!

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