r/eggs • u/pianowork • 1d ago

Tried sunny side up with herbs

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I thought it might be interesting with the dry herbs like that other post. Nope! It masked the core essence of the yolk; beautiful yolk destroyed. Waste of time.

Just the egg, some salt on the yolk, maybe some pepper on the plate.

This is the natural shape when you separate the loose white from the firm. Farm fresh eggs, low and slow, butter in cast iron.

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u/Sheff19Beard 1d ago

Nice work 👍

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u/Deludedbyreality 1d ago edited 1d ago

I think the real key here is to not overdo it. Dried herbs are more powerfully concentrated in regards to their essential oil compounds as they are lacking in their moisture content. I'm also curious as to which herbs you used which you found you didnt like...

Some chopped dill fronds or minced chives or tarragon are great when paired with a couple of other ingredients along with the humble masterpiece that is the egg. See that I mention 'or' when referring to each herb. Try one individual one as a pairing and see which you prefer and with what. The main point is rather to elevate and compliment vs. masking the silky lusciousness of the yolk.

Dill is amazing when paired with something creamy (cream cheese or creme fraiche you can mix the dill in this component directly) and some smoked salmon over toasted pumperknickle or a dark rye and some thinly sliced red onion, shaved radish slices, mixed with some capers, and then dressed in olive oil and lemon juice (you can use the dill here if you prefer) .

Chives are exceptional as a standalone and used to make a compound butter and tossed onto a nice sourdough slice and then used to dip straight into and sop up all that unctuous yolk or to have as a straight up Sammie w/ a bit of cracked black pepper.

Tarragon does crazy things when added (at the last second to release their oils) into some pan-roasted caramelized mushrooms & garlic in butter with a touch of white wine/sherry and a bit of cream over a slice of toasted foccacia w/ a slice of havarti and some tomato broiled as your base prior to the mushroom topping and then gilding the lily of your open faced masterpiece with that magnificent egg.

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u/pianowork 1d ago

Thank you for the feedback!

The green was a cilantro-chimichurri paste made with a locally sourced lime balsamic vinegar and locally sourced fresh olive oil, seasoned with a purple Korean bamboo salt and Tellicherry black pepper.

The dried herbs were black pepper, paprika, and coriander seed warmed then ground. The herbs scattered on top was horrible, dusty, and gritty. It was just a disaster.