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.
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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
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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
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.
