Eggs are a versatile ingredient that can be enjoyed in many different ways. Whether you like them scrambled, fried, poached, or boiled, there is always a sauce that can take them to the next level.
The next time you’re cooking up a batch of eggs, be sure to experiment with a few different sauces to find your new favorite.
Here are some tips for making eggs with sauce:
- Use a high-quality sauce. A good sauce will make all the difference in the flavor of your eggs.
- Don’t overcook the eggs. Overcooked eggs will be tough and rubbery, and they won’t absorb the sauce as well.
- Add the sauce to the eggs just before serving. This will help to keep the eggs moist and flavorful.
- Get creative with your toppings. In addition to sauce, you can also top your eggs with cheese, bacon, avocado, or any other toppings you like.
With these tips in mind, you’re sure to make eggs with sauce that are delicious and satisfying.
10 Favorite Sauces for Eggs
Chipotle aioli: This sauce is made with mayonnaise, chipotle peppers in adobo sauce, and lime juice. It is smoky and flavorful, and it pairs well with huevos rancheros or huevos migas.
Get the RECIPE
Bearnaise sauce: This classic sauce is made with shallots, vinegar, egg yolks, and tarragon. It is rich and flavorful, and it pairs perfectly with grilled or poached eggs.
Get the RECIPE
Hollandaise sauce: This classic sauce is made with butter, egg yolks, and lemon juice. It is rich and creamy, and it pairs perfectly with eggs Benedict or poached eggs.
Get the RECIPE from Lauren’s Latest
Salsa verde: This Mexican sauce is made with cilantro, parsley, garlic, and olive oil. It is bright and flavorful, and it adds a touch of freshness to eggs.
Get the RECIPE from Girl Gone Gourmet
Sriracha mayo: This sauce is made with mayonnaise, Sriracha hot sauce, and lime juice. It is spicy and tangy, and it is perfect for eggs that need a little kick.
Get the RECIPE from Budget Bytes
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Mornay sauce: This creamy sauce is made with béchamel sauce, Gruyère cheese, and nutmeg. It is rich and decadent, and it is perfect for eggs Benedict or croque madame.
Get the RECIPE from Food and Wine
Ranch dressing: This classic dressing is made with mayonnaise, sour cream, buttermilk, dill, and chives. It is creamy and flavorful, and it is perfect for eggs that need a little extra oomph.
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Aioli: This classic sauce is made with garlic, olive oil, and lemon juice. It is simple but flavorful, and it pairs well with eggs that need a little extra kick.
Get the RECIPE from Bon Appetit
Soy sauce: This simple sauce is made with soy sauce, mirin, and sugar. It is salty and sweet, and it pairs well with eggs that need a little Asian flair.
Get the RECIPE from Whisper of Yum
Caesar dressing: This classic dressing is made with lemon juice and Parmesan cheese. It is a flavorful and savory sauce that pairs well with eggs.
Get the RECIPE
How to make ahead & store
Many of these sauce recipes can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
More sauce recipes
- Sauces for Noodles
- Sauces for Gyros
- Sauces for Rice Bowls
- Sauces for Hibachi
- Sauces for Tofu
- Sauces for Buddha Bowls
- Sauces for Udon Noodles
- Sauces for Rice Noodles
- Sauces for Egg Rolls
- Sauces for Korean BBQ
Did you make any of these sauces for eggs?
Please leave a comment and rating below, if you loved this round up of egg sauces. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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10+ BEST Sauces for Eggs
Whether you like your eggs scrambled, fried, or poached, there's a sauce that can take them to the next level. Here's 10+ delicious sauces. Try this Bearnaise Sauce Recipe. It's flavored with fresh cracked blacked pepper and tarragon leaves.
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Servings: 4 people
Ingredients
- 2 tbsp minced shallot (1 small shallot)
- ¼ cup white wine vinegar
- ½ tsp fresh cracked black pepper
- 1 tbsp chopped tarragon leaves (plus 1 teaspoon)
- 2 egg yolks
- 12 tbsp unsalted butter, melted
- 1 tsp lemon juice
- Kosher salt (to taste)
Instructions
- In a small skillet, add the shallots, vinegar, pepper and 1 TBSP tarragon leaves and bring to a boil over medium heat. Reduce heat to a simmer and cook until almost all of the liquid has evaporated. Remove from heat and place in a metal mixing bowl. Allow to cool.
- Meanwhile, fill a small saucepan with an inch or two of water. Bring to a boil over medium-high heat.
- To the cooled shallot mixture, add the egg yolks and 1 TBSP water. Whisk to combine.
- Place the metal bowl over the saucepan of boiling water and turn the heat down to low. Keep an eye to be sure the bowl isn’t touching the boiling water.
- Whisk the egg-shallot mixture until it begins to thicken, about 5-6 minutes.
- Gradually whisk in the butter, a splash at a time. Continue whisking until the sauce has emulsified.
- Remove from the heat and add the lemon juice and remaining 1 tsp. tarragon leaves. Season with salt, to taste. Serve.
Notes
Sauce cannot be reheated.
However, it can be held at temperature in a sous vide water bath at 130 degrees for up to 4 hours. Add the sauce to a mason jar and place it in the bath.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
Nutrition
Calories: 32kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 98mg | Sodium: 6mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
