13 Spices You Need To Use To Elevate Your Eggs

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Have you ever eaten plain eggs without any seasoning at all? They can be pretty bland on their own. Sure, you can mix in things like cheese and milk, but still, meh. This doesn't mean that you should cut them out of your diet, though: The American Heart Association says that eggs are full of protein, Vitamin D, and other nutrients. If you're watching your cholesterol you can remove the yolks but unfortunately, some of the taste goes along with them.

Fortunately, eggs are a blank slate, so you can pile on multiple seasonings and elevate the taste to please most palates. Adding spices to recipes is an important part of healthy eating, and it's a great habit that you'll quickly get used to. Nutritious Life explains that pouring things like ketchup onto eggs can add unwanted sugar, so why do that when you can get delicious flavors (including sweetness) from spices? And the eggs don't just have to be boiled, scrambled, or poached because you can make egg hash, bake them into frittatas, and cook them into tacos — the options are endless. Move aside basic salt and pepper, because these eggs are ready for some major inspiration.

Pepper is good for you. A 2020 study by the National Library of Medicine concluded that this spice can help the body absorb iron efficiently, and Cleveland Clinic recommends swapping it out for salt to fight heart disease. But why stick with the plain version when there are other ones out there? If you're ready to elevate your pepper habit, start by investing in a pepper grinder. Eparé explains that pepper shakers filled with pre-ground pepper allow the spice to be exposed to oxidation, which takes away from the flavor. Pepper mills are easy to use, and also look nice sitting on your counter or table.

Peppercorns come in different colors besides basic black. Spice Jungle says that peppercorns are berry seeds that grow on the vines; the potent flavor comes from a chemical known as piperine. Green peppercorns are unripe and dried. You'll see them preserved in brine or packaged using other curing methods. Black peppercorns are green peppercorns that have been cooked, and the white versions are just berry seeds. We'll include pink peppercorns here too, even though they are not in the same category. ISpice explains that this spice comes from Brazilian pepper trees and while still peppery, that flavor is enhanced by fruity notes.

You say red pepper flakes, and she says crushed red pepper, but they are the same thing, according to SFGate. This lively spice puts a good kick in pizza and pasta dishes, but it is eye-opening on eggs, too. The capsaicin that it contains is thought to regulate diabetes and boost the immune system, and even level out upset stomachs. These health benefits should be enough to pique your interest, so what are red pepper flakes made from? Mexican Please says that the small bits are made from crushed, dried cayenne peppers. These aren't as hot as habaneros but are stronger than jalapeños and serranos.

Red pepper flakes might be too hot for your taste, but you can try using a little bit to enhance your eggs in a Turkish menemen dish. Try pouring just a few flakes into your hand instead of sprinkling them right on; you might love it. And if those pepper flakes taste off in any way, toss them. The Whole Portion writes that this spice can lose color and go bad, especially when exposed to moisture. As with other spices, check for expiration dates and stick to them.

And now for something different: cumin. Though it begins with the letter C, it's not related to chili powder or cayenne. The Spice House clarifies that cumin is related to parsley and caraway, adding that the spice is produced from the plant's seeds. And instead of tasting fiery, this spice can be described as kind of nutty and earthy. Vegetarians like cumin because the taste it adds can also be described as meaty. You'll notice the sharp, savory taste right away, and it can even be slightly bitter. This source likes mixing up cumin with allspice, nutmeg, sumac, cardamom, and some Greek oregano.

You have two choices with cumin — the seeds and ground cumin. SPICEography explains that ground cumin is not as strong because the process breaks down the spice (like grinding peppercorns). Always toast the seeds before using them, and use a spice grinder if you like. Another option is to fry the seeds, drain and save the oil, and cook your eggs in the oil.

Also native to the Middle East, edible sumac is not the same thing as poisonous sumac. So once you get past the name, this citrusy spice can be a great choice for egg elevation. Savory Experiments explains that the edible plant's berries get ground down into a powder and are sometimes used in za'atar blends. It can be hard to find ground sumac in stores, but you should be able to find it in specialty outlets and online.

The taste of sumac can be compared to lemons, so it has a somewhat sour and strong flavor. While that combination might seem off-putting at first, it might suit your palate. Lemon juice can even make your eggs fluffier if you add it in while cooking, but you might prefer sumac in the ground form to avoid wateriness. And to counteract sumac's strong flavor, you can add other spices like thyme to balance it out. Not really your thing? Lemon pepper can also add a citrusy flavor to eggs.

If you've baked with nutmeg, the recipe likely called for other spices like cinnamon, ginger, and sugar. What does nutmeg taste on like its own, though? Precision Nutrition's Encyclopedia of Food writes that this brown spice originates from Indonesian evergreen tree seeds. When used in the right way, nutmeg adds a distinctive, spicy sweetness. The spice is good on creamy egg dishes like eggs Florentine.

Nourish by WebMD sings the praises of nutmeg, a spice that's rich in antioxidants and fiber. You might not think of using it in eggs if you only use it in desserts, but it can really work. SFGate says that nutmeg can be incorporated into recipes and sprinkled on top of baked goods, but also claims that this spice enhances egg dishes. This source likes to sprinkle nutmeg on scrambled eggs and quiches and recommends doing so while the dishes are still nice and warm. Watch out though, because eating too much nutmeg can cause feelings of disorientation and anxiety. Stick to less than one tablespoon per serving and you'll be fine.

Garlic is related to onions and shallots and adds strength and character to egg dishes. The Webstaurant Store Blog writes that fresh garlic cloves can be roasted, minced, sliced, and pounded into pastes, and taste fresher than preserved or dried varieties. Granulated garlic is made from dried garlic that gets treated with a spice grinder. And then there's garlic powder, made from dehydrated, finely-ground cloves; add sodium and you have garlic salt. Just remember that garlic powder is more concentrated, and you can add the salt separately.

Fresh or granulated garlic tastes stronger and adds more texture than powders and salt. It also has known medicinal properties and can help ease cold and flu symptoms. To use fresh cloves, try a garlic press to make the skin removal and chopping easier. You can saute it in butter or oil and then add your eggs. Garlic salts and powders can be added during the cooking process or to finish the eggs.