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Herbs scrambled eggs

The 4 Best Herbs For Eggs

The ultimate breakfast food in many countries around the world, eggs are one of the most versatile foods in your kitchen.

They are not limited to breakfast and can be enjoyed at any time of the day. For many people, eggs are a quick and nutritious meal when they don't want to put too much effort into brunch, lunch or dinner.

You can enjoy them in a variety of forms - fried, sautéed, poached, grilled and boiled - and served on toast or as a delicious egg sandwich.

Eggs are packed with essential nutrients and can also be used as an ingredient in many recipes for thickening, binding, glazing or garnishing foods.

Eggs are very easy to make and have a mild flavor that makes them suitable for a variety of foods. However, to enhance their flavor, you can use a variety of herbs to give the eggs a unique flavor.

So, what herbs are good with eggs? The 5 best herbs for eggs are parsley, chives, thyme, rosemary and tarragon. The herbs you add will depend on the type of egg you are preparing and what it will be served with.

Read on to learn about the best egg herbs, how to use them to make your eggs tastier, and which ones to choose for making omelets or scrambled eggs!

4 of the Best Egg Herbs

  • Parsley
  • Chives
  • Thyme
  • Rosemary
  • Tarragon

Eggs don't have to be boring. You can do so many things with them and try a variety of flavors. One of the best ways to up your egg game is to use herbs to add flavor, color, and aroma.

You can use one herb at a time or mix it according to your liking.

When choosing the best herbs for your eggs, you need to focus on your favorites and understand how different ingredients like cheese, mushrooms, and vegetables combine with your choice of herbs.

  1. Parsley
    One of the most versatile herbs (especially in Middle Eastern cuisine), parsley is considered a staple for eggs.

Parsley is most commonly used as a garnish or added to egg mixtures to add a light aroma and fresh flavor to fried eggs, omelettes, scrambled eggs, and frittatas.

Since parsley is a soft herb, you can also add its stems to eggs for a deeper, more subtle flavor.

However, since overheating can destroy its fresh green flavor and color, it is best added to the eggs at the end, preferably as a side dish.

  1. Chives
    With slender green stems and a mild flavor, chives are herbs that belong to the onion and garlic family. They have a mild and not too spicy taste and are often used fresh in many egg dishes.

They have an onion-like flavor and taste best fresh. However, their flavor is not as strong and pronounced as onions, and those who don't like onions in general won't be bothered by the mild flavor of leeks.

When used with eggs, chives are often chopped and used as a garnish. They tend to collapse if you add them too early and cook them longer.

They give your eggs a light green color and go well with vegetables and cheese.

  1. Thyme
    Thyme is a small-leafed herb that grows on clumps of thin stems. It is a popular herb used to flavor a variety of dishes, either alone or as part of an herbal blend.

You can use fresh or dried varieties, both have almost the same flavor. Thyme has a unique and concentrated flavor that gives eggs a sweet and pleasant flavor without being overpowering.

In addition, it imparts a spicy grassy, ​​woody and floral aroma to eggs commonly found in herbs such as lavender and rosemary.

If you add eggs, you can use whole eggs, pick individual leaves, or use dried thyme that has been de-stemmed.

The longer the fresh thyme cooks, the more flavor it adds to the eggs.

You can add the whole stem to the pan when making fried, fried, or scrambled eggs, or add the leaves to the egg wash before pouring the egg mixture into the pan.

If using dried thyme, add a pinch of salt and pepper to the pan per 2-3 eggs.

  1. Rosemary
    With its wood-like stems and pine-like needles, rosemary means "the dew of the sea" in Latin and is one of the most aromatic and pungent herbs. Because of its ability to overwhelm dishes, you must use it sparingly in eggs.

Rosemary has a unique lemon pine flavor that goes well with eggs. It is also often used to flavor meats and baked goods.

Like thyme, rosemary comes in both fresh and dried varieties. You can use fresh rosemary, rinse thoroughly with cold water, pat dry and add some fresh leaves to the egg.

Fresh rosemary pairs beautifully with fresh thyme and with grated Parmesan and some spices for a wonderfully delicious combination.

If using dried rosemary, just add a pinch as its strong flavor tends to overpower the eggs.