The 5 Best Herbs for Eggs

Eggs, which are the quintessential breakfast item in many countries around the world, 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 solution when they don’t feel like working too hard on their lunch, dinner, or dinner.

You can enjoy them in a variety of ways - fried, scrambled, poached, baked and boiled - and eat them on 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 foods. However, to enhance its flavor, you can use a wide range of herbs to give the eggs a unique flavor.

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

Read on to learn 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 omelettes or scrambled eggs.

The 5 Best Herbs for Eggs

Eggs don’t have to be boring. You can do many things with them and experiment with a wide variety of flavors. One of the best ways to enhance your eggs is to use herbs to add flavor, color, and a beautiful aroma.

You can use one herb at a time or mix them according to your preferences.

When choosing the best herbs for your eggs, you should focus on what you like best and see how different ingredients like cheese, mushrooms and vegetables will combine with the herbs of your choice.

1. parsley

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

Commonly used as a garnish or added to egg mixtures, parsley adds a light aroma and fresh flavor to fried eggs, omelettes, scrambled eggs, and frittatas.

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

However, as excessive heat can destroy their flavor and fresh green colour, it is best to add them to your eggs last, most appropriately as a garnish.

2. Chives

With long green stems and a mild flavor, chives are an herb that belongs to the onion and garlic family. They have a mild flavor and are not too spicy and are often used fresh in many egg dishes.

They taste similar to onion and taste best when fresh. However, its flavor is not as strong and pronounced as that of onion, and people who generally dislike onion are not bothered by the mild flavor of chives.

When used with eggs, chives are often chopped and used as a garnish.  If you add them too early and cook them for longer, they tend to wilt.

They add a bright green color to eggs and go well with vegetables and cheese.

3. Thyme

Thyme is a small-leaved herb that grows in clusters on thin stems. It is a popular herb used to season a wide variety of dishes, either on its own or as part of an herb blend.

You can use the fresh or dried variety, and both share an almost identical flavor profile. With a pronounced and concentrated flavor, thyme adds a nice sweet flavor to eggs without being too overbearing.

In addition, it gives eggs an herbaceous, woody, and floral aroma, often found in herbs such as lavender and rosemary.

By adding it to the eggs, you can use it in its entire form, collect individual leaves or use dried thyme already destemmed.

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

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

If you are using dried thyme, add a pinch to the pan along with a little salt and pepper for every 2-3 eggs.

4. Rosemary

With wood-like stems and pine-like needles, rosemary, which means “sea dew” in Latin, is one of the most aromatic and pungent herbs around. Due to its ability to overpower a dish, use it sparingly on your eggs.

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

Like thyme, rosemary is also available in its fresh and dried varieties. You can use fresh rosemary by rinsing it well under cold water, patting it dry, and adding a few fresh leaves to the eggs.

Fresh rosemary pairs beautifully with fresh thyme and, together with grated Parmesan cheese and a few seasonings, makes for a great flavorful combination.

If you are using dried rosemary, only add a pinch, as it tends to overpower the eggs with its strong flavor.

5. Tarragon

Known as “the king of herbs” in France for 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 goes wonderfully with fish, chicken and eggs.

It is sold both fresh and dried, but there is a noticeable difference between the two, and many cooks prefer the fresh variety, as the drying process loses many of its subtle characteristics.

When using fresh tarragon, remove the leaves from the stems and use them whole or chopped. Be sure to add the leaves around the time the eggs are ready, as fresh tarragon tends to turn bitter if cooked for too long.

Dried tarragon can be added at the beginning of the recipe, and you can substitute 1 teaspoon of fresh tarragon for 1 tablespoon of the dried leaves.

Other popular herbs for eggs

In addition to the 5 best herbs for eggs listed above, here are some other delicious herbs to choose from:

• Cilantro
• Basil
• Oregano
• Dill
• Mint
• Sage

Herbs for omelettes

Omelettes are one of the most popular types of eggs that you can make using the basic seasoning of salt and pepper or go all out and explore different flavors using herbs, vegetables, cheeses, and spices.

Depending on your preferences, you can use any of the herbs mentioned above and give your tortillas a new twist every morning.

You can make a basic herb omelet mix using fresh parsley, chives, and tarragon. Mix them with a few eggs and add milk with a little salt and pepper.

Beat it with a fork and pour the mixture into a buttered or oiled pan. Once cooked, you can crumble a delicious goat cheese on top and add a little more fresh parsley as a garnish.

Herbs for scrambled eggs

The difference between scrambled eggs and omelettes is that, for the former, you have to beat the eggs well before cooking to incorporate air and cook them over a slower heat.

Also, unlike omelettes, scrambled eggs have to be stirred once they’re poured into the pan to get a fluffy texture.

Aside from the texture, scrambled eggs and omelettes are pretty much the same and may use the same types of herbs and spices.

You can mix some parsley, basil, thyme, sage and mint into the egg mixture and once done, top it off with some fresh chives and serve the scrambled eggs with a toasted baguette.

keep herbs fresh

Now that you know so many flavorful and aromatic herbs to choose from, we’re sure eating eggs won’t be boring again.

However, a common problem when using fresh herbs is how to store them in your kitchen so they stay fresh longer.

Like most fresh produce, fresh herbs tend to go bad very quickly, especially if not stored properly. Imagine making eggs with your favorite herbs only to discover that they have gone bad.

To store herbs, wrap them loosely in a damp paper towel and store in an airtight box or Ziplock bag.

Refrigerate up to 5 days. Be sure to keep checking them, as they tend to lose their flavor and freshness after a few days.

Alternatively, you can store them in bunches, and place them stem-side down in a water-filled jar, covering just 1-inch of the stem with water.

Put it in a large Ziplock bag and change the water every other day. This will keep the herbs fresh for up to 1 week.