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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!
Whether you are looking for something simple like salt and pepper, or want to spice things up with some chili powder, there are many seasonings, herbs and spices that can be used on a variety of eggs.
Bland eggs are no fun to eat. Just like how you season your meat, certain spices will bring out the taste of eggs and have them tasting on a whole other level.
What spices you like will also depend on what kind of dish the eggs will be a part of. Whether it is breakfast, lunch, or dinner, you will find many different seasonings that will complement each meal.
We are now going to take a look at some of the best seasonings, herbs, and spices that can be used on eggs, no matter if they are fried, scrambled, poached, or boiled.
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