The ultimate breakfast item in several countries around the world, eggs are one of the most versatile foods you’ll find in your kitchen.
They are not limited to breakfast and can be enjoyed at absolutely any time of the day. For many, eggs are a quick and nutritious fix when they don’t feel like putting too much effort into their brunch, lunch, or dinner.
You can enjoy them in various forms – fried, scrambled, poached, baked, and boiled – and either eat them with toast or as a delicious egg sandwich.
Packed with essential nutrients, eggs can also be used as an ingredient in many recipes to thicken, bind, glaze, or garnish foods.
Eggs are incredibly easy to prepare and have a mild flavor that lends itself to many food items. However, to enhance their flavor, you can use a wide range of herbs to give the eggs a unique flavor.
So, what herbs go with eggs? 5 of the best herbs for eggs are parsley, chives, thyme, rosemary, and tarragon. The herbs you add depends on the type of egg you are making and what it is being eaten with.
Read on to find out more about the best herbs for eggs, how to use them to make your eggs even more delicious, and which ones to choose when making omelets or scrambled eggs!
The 5 Best Herbs For Eggs
Eggs don’t have to be boring. You can do so much with them and experiment with a variety of flavors. One of the best ways to up your egg game is to make use of herbs to add flavor, color, and a beautiful aroma.
You can use one herb at a time or mix them up depending on your preference.
When choosing the best herbs for your eggs, you must focus on what you like the most and see how the various ingredients such as cheese, mushroom, and vegetables will combine with the herbs of your choice.
One of the most versatile herbs (especially in Middle Eastern cooking), parsley is considered a basic add-in for eggs.
Most commonly used as a garnish or added to the egg mixture, parsley imparts a light aroma and fresh taste to fried eggs, omelettes, scrambled eggs, and frittatas.
Since parsley is a soft herb, you can also add its stem to your eggs for a deeper, more subtle flavor.
However, since excessive heat can destroy its fresh green flavor and color, it is best to add them to your eggs at the very end, most suitably as a garnish.
With long green stems and a mild flavor, chives are an herb that belongs to the onion and garlic family. They have a mild and not-too-pungent flavor and are typically used fresh in many egg dishes.
They have an onion-like flavor and taste best when fresh. However, their taste is not as strong and pronounced as onion, and people who generally dislike onion don’t mind the moderate flavor of chives.
When used with eggs, chives are usually chopped up and used as a garnish. If you add them too early on and cook them for longer, they tend to wilt.
They add a bright green color to your eggs and pair well with vegetables and cheese.
Thyme is an herb with small leaves that grows on clusters of thin stems. It is a popular herb used to season a variety of dishes, either by itself or as part of an herb mix.
You can use either the fresh or dried variety, both of which share a nearly identical flavor profile. With a pronounced and concentrated flavor, thyme adds a sweet and pleasant taste to eggs without being too overpowering.
In addition to that, it gives the eggs a sharp grassy, woody, and floral aroma, which is commonly found in herbs like lavender and rosemary.
When adding to eggs, you can use it in its whole form, pick individual leaves, or used dried thyme that has already been de-stemmed.
The longer that fresh thyme cooks, the more flavor it will add to the eggs.
You can add whole stems to the pan when making fried eggs, omelets, or scrambled eggs, or add the leaves to the egg mixture before pouring it into the pan.
When using dried thyme, toss a pinch into the pan along with some salt and pepper for every 2-3 eggs.
With wood-like stems and pine-like needles, Rosemary, meaning ‘dew of the sea’ in Latin, is one of the most aromatic and pungent herbs. Due to its ability to overpower a dish, you must use it sparingly in your eggs.
Rosemary has a pronounced lemon-pine flavor that goes great with eggs. It is also often used to season meats and for baked goods.
Like thyme, rosemary is also available in both fresh and dried varieties. You can use fresh rosemary by rinsing it properly with cold water, patting it dry, and adding a few fresh leaves to your eggs.
Fresh rosemary pairs wonderfully with fresh thyme and, coupled with grated parmesan cheese and a few seasonings, it provides a great, flavorful combination.
When using dried rosemary, just add a pinch because it tends to overpower the eggs with its strong flavor.
Referred to as “the king of herbs” in France due to its ability to elevate a dish, tarragon is a highly aromatic leafy green herb with a subtle licorice flavor.
It is a common ingredient in many sauces and pairs wonderfully with fish, chicken, and eggs.
Sold both fresh and dried, there is a distinguishable difference between the two, with many chefs preferring the fresh variety since the drying process makes it lose a lot of its subtle characteristics.
When using fresh tarragon, remove the leaves from the stems and use them whole or chopped up. Make sure you add the leaves almost when the eggs are ready since, if left to cook for a long time, fresh tarragon tends to turn bitter.
Dried tarragon can be added early on in the recipe and you can substitute 1 teaspoon of fresh tarragon with 1 tablespoon of the dried leaves.
Other Popular Herbs For Eggs
Other than the top 5 herbs for eggs listed above, here are some more delicious herbs to choose from:
Herbs For Omelets
Omelets are one of the most popular types of eggs that you can make either using basic salt and pepper seasoning or go all out and explore different flavors by using herbs, veggies, cheeses, and spices.
Depending on your preference, you can use any of the herbs listed above and give your omelets a new spin every morning.
You can make a basic herb mix for omelets using fresh parsley, chives, and tarragon. Mix these with a few eggs and add milk with a little salt and pepper.
Whisk it with a fork and pour the mixture into a buttered or oiled pan. Once it is cooked, you can crumble some delicious goat cheese on top and add some extra fresh parsley as a garnish.
Herbs For Scrambled Eggs
The difference between scrambled eggs and omelets is that, for the former, you have to thoroughly whisk the eggs before cooking to incorporate air and cook it on a lower heat.
Also, unlike omelets, scrambled eggs have to be stirred once poured in the pan to get a soft, fluffy texture.
Aside from the texture, scrambled eggs and omelets are pretty much the same and can use the same types of herbs and spices.
You can mix up some parsley, basil, thyme, sage, and mint into the egg mixture and, once done, top it up with some fresh chives and serve the scrambled eggs with a toasted baguette.
Keeping Herbs Fresh
Now that you know of so many flavorful and aromatic herbs to choose from, we’re sure that eating eggs will never be boring again.
However, a common issue when using fresh herbs is how to store them in your kitchen so that they stay fresher for longer.
Like most fresh produce, fresh herbs tend to go bad really soon, especially if they are not stored properly. Imagine making eggs with your favorite herbs only to find that they have all gone bad.
To store herbs, loosely wrap them in a damp paper towel and store them in an airtight box or Ziplock bag.
Refrigerate it for up to 5 days. Makes sure to keep checking them since they tend to lose their flavor and freshness after a few days.
Alternatively, you can store them bouquet-style in bunches, and place them stem-down in a water-filled jar, covering only 1 inch of the stem with water.
Enclose it in a large Ziplock bag and change the water every other day. This will keep the herbs fresh for up to 1 week.