Which ingredient is typically used as a binder in breading procedures?

The ingredient that serves as a binder in breading procedures is typically an egg wash. An egg wash consists of beaten eggs, sometimes mixed with a little water or milk, and it plays a critical role in adhering the breading material—such as crumbs or flour—to the surface of the food being breaded.

When the food is dipped into the egg wash, it gets coated with a layer that provides moisture and stickiness, allowing the breadcrumbs or flour to adhere effectively during the cooking process. This results in a more cohesive and even crust when the food is fried or baked.

While flour, crumbs, and water each have their own roles in the breading process, they do not act as binders in the same way that an egg wash does. Flour is often used as the initial coating, crumbs form the outer texture, and water can be used for various purposes in cooking or baking, but it does not provide the sticky binding quality that an egg wash does.