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Eggs have a lovely flavor that is easily enhanced by certain herbs. The herbs you choose depend largely upon the egg recipe. Using the right herbs allows you to take your egg dishes to the next level.
You can use either dried oregano or fresh. If you use fresh, chop the leaves into a fine dice. Oregano works well with eggs that have other Italian flavors, such as tomatoes and garlic.
Fennel is delicious with eggs and sausage, because many sausages contain fennel seed. For best flavor, use fresh fennel. When cooking with fennel, you can use two parts: the fronds and the bulb.
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!
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!
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