Spice variety is the spice variety of life
August 27, 2012 5:34 PM   Subscribe

I need new Seasoning. What should I season eggs with, for breakfast?

What should I season eggs with for breakfast besides:
  • salt
  • pepper
  • bayou blast
  • old bay
  • lawrys seasoned salt
  • red pepper flakes
I've already tried those spices. What else new can I sprinkle on eggs (scrambled or fried egg whites) that will make them taste delicious. I am not really looking to make them spicy or add anything like sour cream or liquids, just seasoning or spices.
posted by cashman to Food & Drink (62 answers total) 45 users marked this as a favorite
 
Paprika
posted by HMSSM at 5:36 PM on August 27, 2012 [5 favorites]


i like to crumble up bay leaves and let them hang out in whatever fat i'm using (butter or olive oil) before scrambling the eggs in
posted by justjess at 5:37 PM on August 27, 2012


Chives, though if grated cheddar cheese is omitted, you're doing it wrong.
posted by Short Attention Sp at 5:37 PM on August 27, 2012


Tarragon is good in scramble (and doubly-so with mushrooms.) The flavor will open up a bit if you mix it in with the liquid.
posted by JohnFredra at 5:37 PM on August 27, 2012 [3 favorites]


Chives, dill, bits of bacon.
posted by likeso at 5:38 PM on August 27, 2012 [2 favorites]


Any of the "Italian seasonings" like oregano, basil, thyme.

Pesto, depending on whether or not it falls into your "sour cream or liquids" category.

Onion and/or garlic powder.
posted by curious nu at 5:38 PM on August 27, 2012 [3 favorites]


Sukiyaki-flavored seasoning
posted by circular at 5:38 PM on August 27, 2012


Lemon pepper. Dry mushroom powder. Curry. BBQ spices. Penzey's has so many awesome mixes, as well.
posted by vegartanipla at 5:40 PM on August 27, 2012 [1 favorite]


I am quite fond of chervil in eggs, although the flavor is a bit delicate.
posted by saeculorum at 5:40 PM on August 27, 2012 [4 favorites]


Maggi seasoning!
posted by Cattaby at 5:44 PM on August 27, 2012 [2 favorites]


Sriracha sauce
Guasacaca
Both especially good if the eggs happen to be sitting on top of some nice soupy ranch-style pintos.
posted by bricoleur at 5:44 PM on August 27, 2012 [2 favorites]


Fresh thyme, rosemary, & parsley. Really, it's hard to go wrong unless you overdo it on quantity.
posted by magicbus at 5:45 PM on August 27, 2012


Nanami Togarashi!
posted by quince at 5:45 PM on August 27, 2012 [2 favorites]


sal de gusano
posted by kcm at 5:45 PM on August 27, 2012


Whisking a little cumin in with the eggs makes them taste Mexican without making them spicy.
posted by TungstenChef at 5:48 PM on August 27, 2012 [5 favorites]


My father swore that grape jelly was the best (only) dressing for plain scrambled eggs. I remain loathe to believe him and have never tried it, but you might enjoy it.

Seconding:
-Tarragon
-Fresh cilantro
-Dried or fresh oregano

Red Pepper flakes are an old favorite of mine, but it's way fun to branch out into other chili peppers. Try grinding up various dried chilis and using those instead; they'll each have their own flavor and spice and finding one you like is a lot of fun. Well, if by fun you and I can agree on sweating over breakfast.
posted by carsonb at 5:50 PM on August 27, 2012 [1 favorite]


Adobo
garlic powder mixed with a little pepper and grated parmesan
posted by Verdandi at 5:51 PM on August 27, 2012


It is expensive but it is my favorite thing in eggs ever: Penzey's Sunny Paris. Also, their Shallot Salt is a wonder. I guess I just like shallots.
posted by oflinkey at 5:52 PM on August 27, 2012 [2 favorites]


truffle salt!
posted by sabh at 5:55 PM on August 27, 2012


Bacon salt!
posted by kayram at 5:56 PM on August 27, 2012 [3 favorites]


I often put fresh-pressed garlic, "spicy salt," (haven't got the box handy, but it's salt + other spicy stuff), paprika, and occasionally even crushed red peppers in my eggs. I like spicy things.
posted by Alterscape at 5:56 PM on August 27, 2012


Seconding Penzey's Sunny Paris. Although I think you could make it yourself; the ingredients are freeze-dried shallows, chives, green peppercorns, dill weed, basil, tarragon, chervil and bay leaf.
posted by snickerdoodle at 5:58 PM on August 27, 2012


Nearly anything at all. They're eggs. That's the whole thing about eggs.
posted by cmoj at 5:59 PM on August 27, 2012 [1 favorite]


That said, if you can get those tiny dried shrimp at an asian market or cool supermarket, then those and something spicy. Maybe even squeeze some lime over the whole thing before eating.
posted by cmoj at 6:00 PM on August 27, 2012 [1 favorite]


Fresh tomato- or tomatillo-based salsa, well-drained so your eggs don't get soggy.
posted by Inspector.Gadget at 6:00 PM on August 27, 2012


Spike!
posted by Wordwoman at 6:00 PM on August 27, 2012 [3 favorites]


Chimichurri sauce!
posted by goggie at 6:01 PM on August 27, 2012


Zataar or sumac!
posted by jetlagaddict at 6:02 PM on August 27, 2012 [5 favorites]


Cinnamon. Seriously.
posted by blackcatcuriouser at 6:04 PM on August 27, 2012 [3 favorites]


Short of licorice, I can't think of anything that wouldn't work in eggs. No, wait, fennel seed. So, yeah, licorice, too.
posted by Ardiril at 6:04 PM on August 27, 2012 [1 favorite]


nthing oregano
posted by eelgrassman at 6:06 PM on August 27, 2012


Za'atar

Harissa

I know you said no liquids, but I love a little Swedish dill mustard sauce on my eggs. You can make it, but I buy mine in a jar from the grocery section of IKEA. I tend to do this more on poached eggs in lieu of hollandaise, but I see no reason why it can't go on scrambled as well.

Speaking of Scandinavia, what about fish roe paste?
posted by Sara C. at 6:06 PM on August 27, 2012 [3 favorites]


One of my favorites is a couple tablespoons of pasta sauce and cheese. These are best when scrambled in the pan (you grease the pan and let it heat up, break the eggs into the pan, let them cook just enough for the whites to start to change color, and then mix everything together). When I cook anything this way I add any spices/other ingredients after scrambling the eggs and whites in the pan and giving it another ... 15 to 45 seconds to cook (the eggs will still be a bit runny at this point, but if you add too early they will not cook enough and too late they will be dry and rubbery). I add the pasta sauce here, and give it another 15 to 30 seconds and add a handful of shredded mozzarella or cheddar.

Combination I have tried and like:
*pasta sauce and cheese
*basil, oregano
*basil, oregano, and feta or mozzarella cheese
*hot sauce and cheese
*pesto and cheese
(Are you sensing a pattern? I like cheese.)
*dill, ground mustard, and mozzarella
*curry powder (best without cheese, good with toast)
*garlic powder, minced onion, ground mustard, and basil
*a little different, but cinnamon and sugar
*pumpkin pie spice (just a dash)
*pepperjack cheese
*spinach and feta or mozzarella (I usually sautee the spinach a bit prior to adding eggs, unless you are using frozen spinach)
*white pepper, ground mustard, black pepper, and a dash of curry or hot sauce
*BBQ sauce


**I've tried some other combination that weren't so good... but you can try whatever spice you have in your kitchen. The spices I don't think work so well with eggs: cilantro, cumin, paprika (c'mon, it's basically flavorless), and thyme. Also peanut butter, but you might not want to ask about that one.
posted by DoubleLune at 6:10 PM on August 27, 2012


A third vote for Penzey's Sunny Paris. Alternatively, fresh-ground Szechuan Peppercorns.
posted by willbaude at 6:16 PM on August 27, 2012 [1 favorite]


My favorite is a dash of salt, nutmeg and pepper along with spinach or parsley and your favorite cheese. Yum!
posted by i_wear_boots at 6:25 PM on August 27, 2012 [1 favorite]


Holy heck, any drained salsa would be great. Salsa (just about any kind) and eggs together are the.best.thing.ever.period. I haven't had a combination of salsa and eggs I didn't like.
posted by mollweide at 6:34 PM on August 27, 2012


Furikake!
posted by trunk muffins at 6:34 PM on August 27, 2012 [2 favorites]


It's a liquid, I guess, but a couple of splashes of a good real brewed soy sauce (Kikkoman is fine). Mmmmm.
posted by Homeboy Trouble at 6:36 PM on August 27, 2012


Furikake! It's traditionally for rice but I'm a fan of putting it on everything possible. I don't eat eggs but if I did, I'd be reaching for this.
posted by darksong at 6:49 PM on August 27, 2012


If you live nearby, Trader Joe's sells grinders of smoked sea salt, which is great on everything, and also a South African blend of chili pepper flakes, salt, oregano, and other delicious things. Really phenomenal on eggs.
posted by jetlagaddict at 6:50 PM on August 27, 2012


ancho powder
posted by belau at 7:05 PM on August 27, 2012


Personally, I can't enjoy eggs unless they have rosemary added to them. Scrambled or cheese omelet, prior to beating the eggs, I add a bit of salt, a bit of pepper, some onion powder, and goodly couple of pinches of either fresh or dried rosemary.
posted by RRgal at 7:09 PM on August 27, 2012


I'm devoted to gomashio on eggs. Especially the garlic kind!
posted by Space Kitty at 7:20 PM on August 27, 2012


Aleppo chile -- I put it on my eggs almost every day. I also love sauerkraut on eggs, but I love sauerkraut on almost everything and eggs with almost everything so I might not have the most discerning palate when it comes to sauerkraut. Or eggs. Still, Aleppo chile is great.
posted by The corpse in the library at 7:26 PM on August 27, 2012 [1 favorite]


Tarragon, salt and pepper - at the beginning! Before you whisk up the eggs, which you should also do, just before you pour into a pan coated with love oil over medium-low heat. This is all scrambled eggs heresy. If you slowly stir-and-fold the eggs, it will come together super creamy and smooth. Top with some paprika.

If you do cheddar cheese in your eggs, I know I do, mix that up a bit - fresh grated asagio, gouda, gruyère or bleu cheese crumbles (no rind!) Each cheese brings something different to the party, but don't go putting them all in there. Try 'em one at a time...

If you like a little bite, I would normally say a dash of Tobasco, but this is the 21st Century, we know better now. We leave out some salt, and stir in some Cholula sauce near the end, just after we stir in the cheese. It's flavor is remarkable, the heat is mild unless you really overdo it, and it offers an improvement on almost anything it comes into contact with.
posted by Slap*Happy at 7:42 PM on August 27, 2012


Like a kindly ghost in the night I drop into this thread and breathe the whisper MIGAS before vanishing back into the fog.
posted by samofidelis at 7:49 PM on August 27, 2012 [2 favorites]


Trader Joe's "21-Seasoning Salute" is fabulous on eggs.
posted by belladonna at 7:54 PM on August 27, 2012


A splash of red wine. It turns them a hideous color, but the flavor is absolutely incredible.
posted by Capri at 8:06 PM on August 27, 2012


Dill weed is one of the world's great herbs. It works well with almost any source of umami: eggs, cheese, tomatoes, yogurt. Try dill weed and old cheddar in your eggs. Add some heat with hot paprika or spicy tomato sauce if you like.
posted by maudlin at 8:31 PM on August 27, 2012


Thirding za'atar and harrisa. ZOMG.
posted by desuetude at 10:30 PM on August 27, 2012


Tony Chachere's creole seasoning.
posted by Unicorn on the cob at 10:41 PM on August 27, 2012 [1 favorite]


Sriracha + a ton of fresh chopped cilantro is an amazing combination on scrambled eggs.
posted by ominous_paws at 10:59 PM on August 27, 2012 [1 favorite]


Soy sauce, sprinkle of sesame seeds and a little bit of sesame oil.

And then dump sriracha and Kewpie mayo on it nom nom nom.
posted by zennish at 11:36 PM on August 27, 2012


Came in to say furikake as well! There are lots of different flavor variations out there to explore! My weirdo favorite comfort breakfast (or lunch or dinner or snack) is pasta (preferably some sort of mini shape noodle) and an egg or two with furikake. Sriracha, butter and/or mayonnaise can also optionally be involved for extra deliciousness.
posted by dahliachewswell at 11:45 PM on August 27, 2012


Smoked garlic salt - heavenly!
posted by teststrip at 12:32 AM on August 28, 2012


Pssh. Cook them in bacon grease instead of butter and you don't even need any seasoning.
posted by zanni at 4:12 AM on August 28, 2012 [1 favorite]


Nthing Sriacha

Cayenne Pepper!

Bacon Grease is also awesome. I like to cook up some bacon, then add some minced garlic to the bacon grease, add in some chopped jalapenos, sweet peppers and maybe a red thai pepper, let them cook up crispy in the pan, then pour the eggs over and scramble everything. Add in some cheese if you want. Add a little sriacha and eat with your bacon in the morning.
posted by PlutoniumX at 7:09 AM on August 28, 2012


I may not be answering the question here, but try some fresh herbs rather than spices. Raw tomato and basil are nice in scrambled eggs. Sauteed mushrooms can be good. I could see doing light rosemary eggs. Adding cheeses can be very nice as well. Goat cheese in eggs could be tasty. Gruyere is often used in french crepes, which are delicious, so it would likely make your eggs a lot better.
posted by cnc at 11:49 AM on August 28, 2012


Gorgonzona or bleu cheese, sauteed onions, bacon.
posted by mullingitover at 12:29 PM on August 28, 2012


I feel a bit scandalous for saying this but I like cooking my eggs in a tiny touch of butter with some black pepper and a hearty pinch of MSG (in the form of Ac'cent or Aji-no-moto). I like to finish with a bit of crunchy sea salt after it's done cooking.
I'm a fan of eggs and how they taste, a lot of seasonings cover up or change the flavor. On the other hand I find that the MSG really just pumps up the egginess.
posted by simplethings at 5:21 PM on August 28, 2012


Allspice + [other spice], where [other spice] could include some ancho chile powder, or other chile powder, or cumin, or something more in the traditional western herb vein. I also like savory. But really, you could do almost anything with egg.s
posted by eviemath at 4:43 PM on August 29, 2012


Tabasco, 3-4 drops/egg.
posted by Gooberoo at 9:50 AM on September 25, 2012


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