Scrambled eggs with herbs

[cjsmith]

When people put herbs in scrambled eggs, which ones do they use?

Comments

[brooksmoses]

Depends on my mood. Sometimes I put oregano, sometimes dill, sometimes whatever seems like a good idea at the time.

[dafydd.livejournal.com]

Pepper and/or garlic. I've never used anything else...

[cjsmith.livejournal.com]

Ooo, dill is a new idea for me. Thanks.

[excessor.livejournal.com]

Typically, the large oval-shaped white ones.

[deege.livejournal.com]

I often use chopped parsley, chives and/or basil in scrambled eggs. Basil is particularly good with chopped tomatoes also added. If I scramble eggs with smoked salmon, sometimes I add dill.

[deege.livejournal.com]

Ha.

[cjsmith.livejournal.com]

Oh rats! It doesn't work with the brown ones?

[cjsmith.livejournal.com]

Thanks! I don't think I've ever tried chives or basil.

This morning I tried thyme, and I think I overdid it, but it was otherwise good.

[excessor.livejournal.com]

The brown one work just fine, but they're less common.

[ladycelia.livejournal.com]

Really depends upon what I have on hand. Sage is nice. Dill is nice. Thyme. Parsley. Rosemary with a very light hand. Often I'll use several different herbs together.

[fuzzygruf.livejournal.com]

Is arsenic an herb? I usually only use that for guests.

[pernishus.livejournal.com]

Tarragon is a classic addition -- but for some reason I've found Americans not fond of it. Maybe just a random thing amongst my acquaintances...

[tiger-spot.livejournal.com]

Basil, oregano, maybe parsley. Various peppers are also good, for a bit of a different direction.

Typically if I'm putting herbs (other than salt and pepper) in scrambled eggs, I am also putting in onions, tomatoes, bell pepper, and maybe some spinach. Possibly cheese, especially if there are spicy peppers involved.

This would be a good use for a bouquet garni or poultry seasoning type mix.

[tiger-spot.livejournal.com]

Ooh, chives are good. I should get some. (I only like them fresh, is why I tend not to have them around.)

[cjsmith.livejournal.com]

And just a pinch of cyanide!

[cjsmith.livejournal.com]

Thanks!

I thought of rosemary, and then thought it might come out a bit too much like Pine-Sol. I tend to overdo it on that one (sheepish grin).

[cjsmith.livejournal.com]

Thanks! I do have some, so I'll try it.

[cjsmith.livejournal.com]

I was too lazy for a frittata this morning, so I was thinking I'd just throw in some appropriate herbs to spiff it up a little. Then I realized I had no idea which ones would be good. :-)

I wonder if I've got any bouquet garni? That's the kind of thing I might buy for a recipe, then forget I own. (My "spice rack" is a drawer wherein I see the tops of the caps. I do a lot of pick-up-the-jar-is-this-the-one-nope.)

[ladycelia.livejournal.com]

Oh, and green onions. I love green onions in scrambled eggs.

[ladycelia.livejournal.com]

Oh yes! Tarragon is terrific in eggs!

[visgoth.livejournal.com]

I seldom add more than one herb to eggs. Most often I add chives, thyme, or sage, but it depends on what else I'm serving. I've also added basil, rosemary, coriander (leaves), parsley...

[cjsmith.livejournal.com]

...it depends on what else I'm serving.

Oh, now you're getting all fancy! I would have no clue what to do related to anything else on the plate.

[katestine.livejournal.com]

Maybe get some dot stickers or the square ones or some masking tape if you're feeling ghetto and label the tops?

Oh, and to answer your original post, I generally put hot sauce in my eggs, but I also have herbes de provence lying around from a cooking experiment that taste pretty good too. Eggs are an excellent use of spices-we-bought-for-that-one-dish.

I generally use...

[the-ogre.livejournal.com]

...sage, savory & chervil.

Sometimes I add basil or cilantro.

And, though it's not an herb, I usually have a fair amount of garlic in my eggs.

[cjsmith.livejournal.com]

I keep thinking I'm going to buy a better spice rack, but it's never floated to the top of the priority list. I probably should admit it's not going to happen and go ahead and label the caps!

Mmm, herbes de provence. That (those?) I've tried. I got a jar in a gift pack once, and the only place I've used it so far has been in eggs. :-)