30 Amazing Egg Pairings For You To Try
· March 10, 2021

What goes well with Egg?

After spending hours scouring recipe books and conducting tasting experiments, I've found the following flavor pairings all go well with Egg. Click on any match to view its flavor matches.

  • Asparagus

    E.g. Eggs and asparagus soldiers .This pairing should need no introduction. Everyone knows asparagus spears make excellent soldiers for dunking into a soft boiled egg. Both flavours match because of their similar profile being both soft and creamy.

  • Bacon

    E.g. Bianco pizza ( bacon and eggs ).Eggs and bacon needn't only be for breakfast. Nor does pizza always need to be made with tomato sauce. Michael Ruhlman demonstrates these simultaneously with his egg and bacon Bianco pizza recipe.

    I will wager that they [eggs and bacon] are even better when served on a pizza. Eggs and bacon—with melted cheese? To quote Emeril, “Oh, yeah, babe.” And the crust makes a handy tool for swiping up the yolk that spills onto the plate. ” Michael Ruhlman “Ruhlman's Twenty”

    He rolls out freshly made dough into a thin base, spreads it generously with fine olive oil before topping it with mozzarella and bacon. After cooking in the oven until two thirds done, he dents the base with a ladle in 3 spots to create little wells for the raw eggs. Then its back in the oven to cook the eggs so they are still runny on the inside. Topped with peppery rocket leaves and seasoned.

  • Chicken

    E.g. Oyakodon.This traditional Japanese dish involves simmering chicken in mirin, soy sauce and roughly cut onion. Once the chicken is cooked, the onions are soft and the broth has reduced the flame is stopped and a raw egg is added to the pan. The pan is then covered for a minute to let the egg cook but remain slightly runny. The pan's contents are then slowly poured on top of a bowl of rice, or what is known as Donburi, and served.

    Incidentally, the literal meaning of the name "parent and child", which I admit, is slightly nauseating but the dish is extremely satisfying on a cold winter's night and should definitely be on your list of things to eat on a visit to Japan.

  • Garlic

    E.g. Allioli.The Spanish Allioli is a creamy garlic sauce made from eggs, garlic, olive oil, and salt. These are mixed together until they emulsify into a luscious, velvety sauce. It’s extremely versatile; it lends itself just as well to meat dishes as it does to seafood, salads, and good old potato wedges. The ultra-traditional version doesn’t bother with eggs but it’s a lot harder to make the garlic and oil stay put and so most restaurants use the egg version instead.

  • Goats cheese

    Why this pairing works:Egg has subtle cheesy, fatty notes which make it a perfect partner for cheeses. Feta’s sharp sourness also adds contrast to cut through the creaminess and its lemony notes provide a brightening accent.

    E.g. Scrambled egg with goats cheese and chives.Michael Ruhlman creates fancy scrambled eggs by adding goats cheese, butter, finely sliced chives and seasoned with good quality salt and pepper.

    I like the creamy acidity that little dots of goat cheese bring to gently scrambled eggs, and I like to finish the eggs with the oniony notes and bright green color of sliced chives. You can also try small chunks of fresh mozzarella with a chiffonade of basil, for instance, or you can finish the eggs with a little more butter and torn tarragon, or some grated Parmigiano-Reggiano Michael Ruhlman - “Ruhlman's Twenty”

  • Lemon

    E.g. Mayonaise.It's amazing how the act of whisking can transform eggs into unrecognizable forms. The Meringue is a great example of this and so too is mayo.

    Simply combining eggs, lemon, salt, and oil and applying a little bit of elbow grease transforms the eggs into a rich, thick creamy sauce which no store bought variety can compete with.

  • Tomato

    E.g. Chinese scrambled eggs and tomatoes.Rarely seen in restaurants, this hidden gem of Chinese home cooking is a perfect example of less equals more. Tomatoes, eggs, spring onion, and seasoning — that’s all you need to create this vibrant, flavourful dish. The tomatoes provide depth with their own umami and are sweet yet a little sour. They are cooked just enough to develop their richness but not too much that they lose their shape. The eggs are whisked with salt and gently scrambled in a pan. The two are then combined and heated together with fragrant chopped scallions. The end result is a vibrant dish of reds, yellows, and greens and one with a satisfying mouthfeel. You can watch a recipe here