mezzomediEgg
Rich, umami egg, with a creamy, buttery yolk that binds and enriches.
Eggs are a versatile and nutritious ingredient, with a rich texture and mild flavor. They play essential roles in Mediterranean cuisine: as a binder in pasta and emulsified sauces, the base for omelets and frittatas, or an enricher of doughs and pastries.
Best pairings
Black truffle Classic91%Egg and black truffle, the purest pairing, fat carries the aroma.
Basil Classic88%An absolute combination: basil omelet or fried egg with Italian-style tomato-basil sauce.
Olive oil Classic88%An essential base of Mediterranean cuisine; olive oil drizzled over Greek-style poached or fried eggs.
Garlic Classic88%Garlic and egg form a classic duo in Provençal omelets, scrambled eggs, and Italian frittata.
Feta Classic88%Greek frittata or spinach-feta omelet; salty cheese that crisps with the cooked yolk.
Asparagus Classic87%Asparagus and egg, the runny yolk coats the tips.
Zucchini flower Aroma bridge84%Fritter batter or frittata for delicate flowers.
Potato Classic84%Egg and potatoes, the Spanish tortilla.
Mint Classic84%Levantine and Maghrebi tradition: scrambled eggs with fresh mint or flavored shakshuka.
Guanciale Classic84%Guanciale and egg, the Roman carbonara.
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Substitutes
FAQ
What goes with egg?
Egg pairs especially well with black truffle, basil, olive oil, garlic and feta. Egg and black truffle, the purest pairing, fat carries the aroma.
What can I substitute for egg?
If you don't have it, try: ricotta, mascarpone, greek yogurt.