Eggs are eaten across the world and loved for their high levels of protein and relatively low calorific value. The flavor profile of fresh, free range eggs is gentle and just calls out for more robust tastes to be added!
When cooking eggs adding fresh herbs like chervil, parsley, basil, sorrel or lovage dried herbs like rosemary, thyme and oregano will improve and enhance any dish. When we then combine them with spices like paprika, black and white pepper and cumin and coriander we then get an ever tastier meal.
Knowing which herbs and spices go well with eggs is the first step, then looking a bit more at the best ways to cook them or incorporate their fresh flavors is the next step!
Herbs That Go Well With Eggs
Herbs that go well with eggs fall into two main categories; fresh or dried. How we use them can vary as can the intensity of the flavor.
Eggs work well with soft leaf herbs like basil, sage, tarragon, chervil, dill, chives, parsley and coriander with the last three examples being a fantastic garnish. Dried herbs that work well with eggs include rosemary, thyme, oregano, marjoram and fennel and coriander seed.
I think it may even be easier to look at which herbs do not go well together to decide where to draw the line with your own experimenting! But really do give it a go and see just how much you can pack into each meal!
Herbs & Spices That Go Well With Scrambled Eggs
It’s not that eggs are bland, but they do form a good basis in a recipe to hold flavor of other ingredients. With the rise in popularity of backyard hens in modern homes we thought we might add some of our favorite recipes as we get around 4-6 eggs a day in our house!
You can be creative with herbs and spices that go well with scrambled egg. Soft leaf herbs like tarragon, dill, fennel, parsley, coriander, basil and sorrel are all great but then dried herbs like rosemary, thyme or oregano have a great flavor profile. Think about what the eggs are going with.
If you are putting scrambled eggs with mackerel then you may want more robust flavors like tarragon or even sage in your eggs. When you pair with mushroom go for a lighter flavor so as not to overpower the earthiness of your fungi, thyme or parsley are a good match.
How To Use Herbs In An Omelette
We have free range hens in our garden and so really do like to make the most of their daily offerings. Using herbs is the easiest way to add both nutritional content and flavor.
Soft leaf or dried herbs are ideal for using in an omelette. Use the dried herbs in your wet egg mix and allow a few minutes for them to be rehydrated a little. Add fresh soft leaf herbs like basil, sorrel, chervil or parsley as you are finishing cooking your omelette and before you fold it over.
There are many variations on this theme and for my money you can’t be too generous with your fresh herbs. You can even use a herb butter, like the recipes here, to give the omelette an even deeper level of herb flavor and notes of freshness even in Winter.
Herbs & Spices To Use With Poached Eggs
Poached eggs are a lighter way to enjoy a healthy diet and using fresh herbs in abundance with them is a great way to keep the dish interesting.
With poached eggs I like to pair them with chunky granary toast and avocado. So the herbs I use need to be fresh and compliment these flavors. Go for coriander or lots of parsley and even basil or a little pineapple mint. Light and zesty is the key with a citrus note.
Go for herbs that are in season and keep it changing.
What Next & Further Reading
There is no one herb that will go with all of the egg dishes out there, but by being creative and trying new combinations of both fresh and dried we can get ideas for new dishes.
- Herbs That Go Well With Beef
- Herbs That Go Well With Lamb & Recipes
- Herbs That Go Well With Chicken & How To Use Them
- Herbs That Go Well With Pork & Recipe Ideas