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Breadcrumbs in egg

Author
Cookinero 14 Nov 2025
1030
Breadcrumbs in egg

You can make rusks in an egg for breakfast or afternoon snack. You can take them with you on a picnic or as lunch to work. This is a universal dish that is quickly cooked in a frying pan and does not require special culinary skills. Fried rusks in an egg will definitely appeal to children. This dish can replace harmful chips.

How to cook Breadcrumbs in egg

Step 1

Breadcrumbs in egg

Prepare the breadcrumbs in the egg. Whisk the eggs in a deep bowl. Add salt, pepper, and garlic. Pour in the milk. Stir the mixture. Heat the frying pan. Dip the breadcrumbs in the egg-milk mixture. Fry on both sides over medium heat in a frying pan with vegetable oil until golden brown. Place on a plate.

Breadcrumbs in egg - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute the milk with an equal amount of almond, soy, or any other plant-based milk you prefer. The flavor will be slightly different, but the recipe will work just as well.
Store leftover breadcrumbs in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in a toaster oven or a conventional oven at 350°F (175°C) for a few minutes to restore their crispiness.
Absolutely! To make this dish gluten-free, ensure you use gluten-free breadcrumbs. All the other ingredients are naturally gluten-free, so it's a simple and effective substitution.
Yes, baking is a great option for a less oily result. Arrange the coated breadcrumbs on a parchment-lined baking sheet and bake at 375°F (190°C) for about 15-20 minutes or until golden and crispy, flipping halfway through.
Yes, you can freeze them. After frying and cooling completely, arrange them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. They'll keep for up to 3 months. Reheat in the oven directly from frozen until heated through.
These crispy breadcrumbs are a versatile topping. They're excellent sprinkled over pasta (especially with a creamy sauce), salads, soups like tomato soup, or even on top of steamed vegetables like green beans or asparagus for added crunch.
Yes, you can make a vegan version by omitting the eggs. Instead, use a plant-based milk (like almond or soy) mixed with a little lemon juice or vinegar to curdle it slightly, creating a 'vegan buttermilk'. Use this mixture in place of the egg-milk mixture to moisten the breadcrumbs before frying.
Sogginess is usually due to insufficient oil temperature or overcrowding the pan. Ensure your oil is hot (around 350°F or 175°C) before adding the breadcrumbs. Also, fry in batches, giving each piece enough space so they can crisp up instead of steam.

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