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Seasonings for your eggs.

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Do you season your eggs? DF seasons then when he makes omelettes. They are delicious. I think he puts in garlic and onion powder, pepper and I think a dash of chicken bouillon.
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by on Oct. 5, 2012 at 7:17 PM
Replies (11-17):
mommyto3bees
by Member on Oct. 6, 2012 at 2:50 PM
Pepper
Godspitgrl
by on Oct. 6, 2012 at 8:04 PM

can't eat eggs :(

Godspitgrl
by on Oct. 6, 2012 at 8:05 PM

What is taragon?

Quoting Mrs.Kubalabuku:

I like a touch of pepper and taragon in cheese omelettes.  Fried eggs, simply a dash of garlic and pepper.  I know it may sound odd, but the eggs I buy tend to taste "salty" enough.  Not overly so, but salt ruins their flavor.  It is a cage-free brand, local farm so that might make a difference there.


taniamorse85
by Bronze Member on Oct. 6, 2012 at 11:12 PM

Pepper and sometimes garlic powder.  I don't use salt because so many foods are already oversalted, and I just don't need to add even more salt into my diet.

Mrs.Kubalabuku
by on Oct. 7, 2012 at 10:23 AM

For the life of me I couldn't quite describe it, so I linked a bit of info on it.  lol

French tarragon is the variety generally considered best for the kitchen, but is difficult to grow from seed. It is best cultivated by root division. It is normally purchased as a plant, and some care must be taken to ensure that true French tarragon is purchased. A perennial, it normally goes dormant in winter.[2] It likes a hot, sunny spot, without excessive watering.[2]

Russian tarragon (A. dracunculoides L.) can be grown from seed but is much weaker in flavor when compared to the French variety.[2] However, Russian tarragon is a far more hardy and vigorous plant, spreading at the roots and growing over a meter tall. This tarragon actually prefers poor soils and happily tolerates drought and neglect. It is not as strongly aromatic and flavorsome as its French cousin, but it produces many more leaves from early spring onwards that are mild and good in salads and cooked food. The young stems in early spring can be cooked as an asparagus substitute. Horticulturists recommend that Russian tarragon be grown indoors from seed and planted out in the summer. The spreading plants can be divided easily.

Health

Tarragon has an aromatic property reminiscent of anise, due to the presence of estragole, a known carcinogen and teratogen in mice. The European Union investigation revealed that the danger of estragole is minimal even at 100–1,000 times the typical consumption seen in humans.[3]

Uses

Culinary use

Tarragon is one of the four fines herbes of French cooking, and is particularly suitable for chicken, fish and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar.

Tarragon is used to flavor a popular carbonated soft drink in the countries of Azerbaijan, Armenia, Georgia and, by extension, Russia, Ukraine and Kazakhstan. The drink, named Tarhun (Armenian pronunciation: [tɑɾˈxun] Тархун), is made out of sugary tarragon concentrate and colored bright green.

In Slovenia, tarragon is used as a spice for a traditional sweet cake called potica. In Hungary a popular kind of chicken soup is flavored with tarragon.

cis-Pellitorin, an isobutyramide eliciting a pungent taste, has been isolated from Tarragon plant.[4]

Companion plant

The scent and taste of tarragon is disliked by many garden pests, making it useful for intercropping as a companion plant, to protect its gardenmates. It is also reputed to be a nurse plant, enhancing growth and flavor of companion crops.

Biochemical effects

Tarragon reduces platelet adhesion and blood coagulation and thus may help prevent cardiovascular disease.[5]

In one study in rats, tarragon showed significant antihyperglycemic activity in streptozotocin-induced rats compared to the standard drug.[6] The herb has the potential to act as antidiabetic as well as antihyperlipidemic.

An ethanolic extract of Artemisia dracunculus alleviated peripheral neuropathy in high fat diet-fed mice (a model of prediabetes and obesity).[7]


To me, it tastes slightly spicy, with a hint of a fennel or minty/licorice type flavor when tasted alone.  But when cooked into egg and cheese dishes, the flavors are complex, and a bit of salt and tarragon are the only 2 spices used in most of my egg dishes!

Quoting Godspitgrl:

What is taragon?

Quoting Mrs.Kubalabuku:

I like a touch of pepper and taragon in cheese omelettes.  Fried eggs, simply a dash of garlic and pepper.  I know it may sound odd, but the eggs I buy tend to taste "salty" enough.  Not overly so, but salt ruins their flavor.  It is a cage-free brand, local farm so that might make a difference there.



othermom
by Danelle on Oct. 7, 2012 at 10:44 AM

Sometimes a little pepper

eustacejessica
by Jess on Oct. 7, 2012 at 11:13 AM

It depends on what I'm making with the eggs in how I will season them.

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