Buttermilk Adds Fat

• Buttermilk is fatty and thick, similar to the consistency you get from an egg wash. It's naturally tangy, which means your breaded item might have a slight tang to it, too. If desired, soak meat items in buttermilk overnight to tenderize them before breading and frying the next day. After your item is coated in buttermilk, let excess buttermilk drip away before pulling it through your breading -- too much buttermilk will soggy your breading.

Milk Works, Too

• Milk is a suitable replacement for egg wash in breading recipes, but it won't coat meat and vegetables as well as buttermilk does. Unlike buttermilk, however, milk won't add any flavor to your breaded items. Soak or dip your items in the milk and allow the excess to drain before breading. Use whole milk, if possible, because of the higher fat content.

Give Mayo a Go

• Mayonnaise is thick, creamy and helps your breading stick while still keeping your items moist. Mayonnaise works best when breading thicker items, because it creates a thicker coating than milk or egg washes do. You won't taste the mayonnaise after it's fried, but you might notice your final product is greasier than if you use milk or egg. If you can, only use mayonnaise on skinless chicken; avoid using it on vegetables.

Use Open Condiments

• Already opened condiments in your refrigerator are suitable replacements for egg wash in breading recipes. Items such as mustard, ketchup, barbecue sauce, pasta sauce or salad dressing can coat food and help the breading stick. Use a condiment that pairs nicely with what you're frying and what seasonings are in your dredge, if any. For example, an Italian breading could use a thick tomato-based sauce instead of egg.

Use Yogurt

• Yogurt is thick and has enough body to hold breading onto food. It is tangier than buttermilk, especially after it's fried. Unlike mayonnaise, yogurt won't leave you with a greasy final product, and it still produces a thick, crispy crust. Marinate meat in yogurt overnight to help tenderize it. If your yogurt is too thick, mix it with a small amount of milk or water to thin it out before using it to bread your items.

Be Healthier with Egg Whites

• If egg yolks are the reason you don't want to use eggs, just use the egg whites. Egg whites mixed with water or milk coat items just like whole eggs but without the added cholesterol. An egg white wash is thinner, so you won't have as thick of a breading as if you used a whole egg.