Egg

About

Hen eggs vary noticeably in flavor, sometimes yielding a buttery, naturally salty yolk that makes a rich dipping sauce when soft-boiled. Variation is mainly due to the hen's age, storage conditions and diet. Gull and penguin eggs are sometimes described as fishy, and goose or pheasant eggs as gamier, though these differences are subtle; quail and duck eggs are often called creamier, largely due to their higher yolk-to-white ratio.

Pairs well with egg

• CiLemonAvgolémono ('egg-lemon') is a classic Greek preparation used in both soups and sauces, and lemony mayonnaise variants draw on the same…
• EaPotatoSimple combinations include fries dipped in runny yolk or a fried egg on potato purée.
• FrTomatoEggs cooked in a spiced tomato sauce appear across cuisines as Neapolitan uova al purgatorio, Middle Eastern shakshuka and Latin American…
• CrCoconutKaya, a coconut jam or curd made from coconut milk, eggs and sugar, is a common breakfast spread across Southeast Asia.
• CiGingerChinese 'century eggs' are preserved for weeks or longer in a mixture of lime, salt, ash and water until the white turns amber and…
• EaMushroomThe giant puffball mushroom has a particularly strong mushroom flavor; sliced, dipped in egg and breadcrumbs, and fried, it makes mushroom…
• MeBeefRaw beef, as in beef tartare, has a mild, slightly ammoniac and peppery flavor with a faint fishy note.
• MaShellfishDressed crab combines boiled, picked crab meat with egg: the brown meat is mixed with mayonnaise, the white meat is dressed with lemon…
• MePorkEgg and pork meet in the English fried breakfast, breakfast sandwiches, and layered pork pies with boiled egg set in aspic.
• GrAniseTarragon is one of the four herbs in the classic French fines herbes mixture, along with chervil, parsley and chives, and its fresh,…
• FfVanillaVanilla masks the eggy flavor that can be unwelcome in pastries and desserts.
• MeChickenChicken and egg together are less common in Western cooking but standard in East Asian cuisine - egg drop chicken soup and chicken fried…
• BrBaconA pairing central to full English/Irish breakfasts, spaghetti carbonara, quiche lorraine, and salade frisée aux lardons et oeuf poché…
• GrChiliAn unlikely-seeming but classic combination, found in pad thai's sweetly fragrant scrambled egg topped with fresh red chili, and in huevos…
• FfHoneyThe word 'omelet' derives from the Latin ova melita, and early versions of the dish included honey.
• EaCuminCumin, warmer and earthier than caraway or celery seed, works well toasted, ground and mixed with salt as a seasoning for eggs, especially…
• SuOnionIn Jewish cooking, finely chopped boiled egg and scallion mixed with chicken fat (schmaltz) is a classic appetizer spread, served with…
• RoSesameThe Israeli sabich sandwich layers egg, fried eggplant and tahini in warm pita, balanced against hot harissa, a mango-and-fenugreek amba…
• MaOily FishFresh seared tuna in a salade niçoise lacks the flaky, crumbly texture of canned tuna, which blends more thoroughly with the dressing, egg…
• BrMisoMisozuke are foods pickled in miso, often vegetables but also boiled eggs, which take on a flavor reminiscent of being pickled in gravy.
• SpPeppercornWhite pepper is traditional with scrambled eggs in British cooking, valued for a flavor often described as "farmyardy" or cabbage-like;…
• MuMustardA common technique for deviled eggs mixes the yolks with Dijon mustard, mayonnaise and a pinch of cayenne.
• CrBananaSweetened omelettes filled with fruit are a French dessert tradition, distinct from Japan's savory soy-and-sugar tamago yaki.
• CrDateIn the Middle East, eggs are commonly scrambled with chopped dates or served alongside date syrup, an unusual pairing to a Western palate.
• GrParsleyParsley has a lean, metallic crispness, reflected in its scientific name Petroselinum, meaning "rock celery." Cooked egg white carries a…
• EaChickpeaLablabi, Tunisia's national dish, is chickpeas in hot broth with a raw egg cracked in to poach, the broth typically flavored with cumin,…
• BrAnchovyAnchovy and egg appear together in several classic dishes: Wiener schnitzel à la Holstein tops a fried egg and schnitzel with anchovy…
• GrBuckwheatBuckwheat crêpes (galettes de sarrasin) pair naturally with fried egg, their mineral edge complementing its richness; the egg is placed in…
• EaRyeMayonnaise bridges egg and rye bread more successfully than butter, which lacks tang, or mustard alone, which can overwhelm the pairing.
• EaCeleryCelery salt and hard-boiled eggs are a classic pairing, with celery's citrusy, pine-like flavor offsetting egg's sulfurous notes; this…