Instead of leaving you with a bland meal, spices bring complex flavors into your dish that appeal to your palate. Fried: Frying your eggs in a spice mix like za’atar is a great way to guarantee a flavorful breakfast. Here, they are marinated in a mix of tea, soy sauce, and five-spice powder overnight before being filled with a creamy smoked salmon mixture. To make the best scrambled eggs, heat a pan with oil and crack the eggs directly into the pan—one by one. Egg Salad – with so many styles and iterations, this age-old sandwich is easy to throw together, endlessly customizable, and most importantly, delicious.

If you want to make the texture a little softer, you can add 1/4 to 1/2 cup almond flour, but it’s not necessary — and that makes them questionable for Whole30 compliance. To make sure your tastebuds stay tantalized, we’ve pulled together our top 10 boiled egg toppings to spice up your life. I roast tomatoes with various veggies when they are ripe in the summer and then freeze the delicious results (spread very thinly in a gallon freezer bag).Room-temperature egg whites beat to a greater volume than those taken directly from the refrigerator.

For instance, choose mozzarella cheese for a dish with Italian seasoning and goat cheese for a dish with herbes de Provence. To avoid this, make sure not to refrigerate the meringue while it is still warm, or cook it for too long or at too high a temperature. Directions for use: Whether boiled, scrambled or poached, the humble breakfast egg deserves better than just a little salt and pepper.It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement. Finely mince a piece of apple, then sauté it in coconut oil or ghee until it’s tender, about 5 minutes.

If you want to fool your friends into thinking you’re a professional chef, add a hint of tarragon into your Hollandaise sauce before spreading it onto your egg dish. It's also important to note that seasoning your eggs is key for maximizing flavor, but don't season your eggs as soon as they hit the pan. Yolks contains fat; any fat in with the egg whites will prevent the whites from beating to a good volume. Let the eggs cook for just a few seconds to heat up, then begin stirring frequently and scraping the sides of the pan. They’re a great way to start the day, but sometimes you need more than just a little salt and pepper for the perfect seasoning.Chef Markee Manaloto of the Filipino-Japanese Izakaya Gugu Room in Manhattan, has an alternative method.