Scrambled eggs are a very personal food. Some people like them runny, others firm; some prefer just salt and pepper, others like plenty of herbs; some crave plain eggs, while others want a scramble embellished with cheese, bacon and vegetables. The best seasoning for scrambled eggs truly depends on your tastes, but almost anything goes.
Fresh herbs impart a garden flavor to a scramble. Especially compatible are licorice-y chervil, grassy parsley, onion-y chives and sweet tarragon. Fresh savory, dill, thyme and marjoram also complement scrambled eggs. Add mild goat cheese to a scramble made with an assortment of these herbs for an elegant breakfast option.
Use just one herb, or a combination, for a successful dish.
Almost any spice works in scrambled eggs — it just depends what kind of result you’re after.
- For a Mexican-style scramble to serve with salsa or wrapped in warm tortillas, add minced garlic, cumin and chili powder.
- For a East Indian-style egg dish, use a curry powder blend — which usually combines a combination of turmeric, cardamom, ground ginger, cloves, coriander and red pepper — and serve alongside rice or with naan.
- f you’re into a French-style scramble, use dried thyme and marjoram.
- For color and a mild heat, smoked or sweet paprika are sublime; cayenne works as well if you want a significant hot, spicy taste.
For a scramble that sticks to your ribs, season the eggs by first sauteing minced onion and garlic in butter or vegetable oil. Add the beaten eggs and then a combination of cooked sausage or bacon, chopped peppers, diced mushrooms and shredded cheese. Stir constantly to prevent it from turning into a frittata, and add salt and pepper to taste.