Latest news with #butter
RNZ News
2 days ago
- Business
- RNZ News
High butter prices are actually a good thing for New Zealand, economists say
File photo. Photo: Margaret Jaszowska for Unsplash Butter prices might be biting at the supermarket checkout, but there's a warning that anyone hoping they'll fall should be careful what they wish for. The price of butter has increased about 50 percent over the past year, pushed up by high global dairy prices. But economists say that's actually a good thing for New Zealand. Household Economic Survey data shows that in 2023, households spent about $124 million on butter. Between 15 percent and 30 percent of households would buy butter over a one- or two-week period. But the country exported $5.2 billion worth. "It's not nearly worth trying to change the domestic butter game at the expense of our very lucrative export potential," Brad Olsen, chief executive at Infometrics said. "Being in China at the moment, I've been looking around here ... we are still charging more in our premium export markets than we are seeing domestically. "I mean in New Zealand, butter is $8.50 to $11 depending on who you're talking to or what shop you're going to. I've found an Anchor block in China that was only 454 grams for about $13.52. So the export stuff works for us." India is also a large producer of butter and has comparatively low prices, but Olsen said that was not comparable because farmers there were getting a subsidy of up to a third. In Australia, there was no GST on fresh food. Butter is about 7 percent of total New Zealand exports. "So yes, consumers get hit with higher butter prices in New Zealand," Olsen said. "But we make a lot more as a country from the exports that we send out overseas. And I guess you know, cause there's all this talk of, well, what happens if butter prices were lower ... I do think that there is this conception that if magically butter prices were lower, everything else would be the same too. "And that's just a complete false economy. If you had persistently lower butter prices, then there wouldn't be quite as many people farming. Or they wouldn't be the same profits from manufacturing and similar from Fonterra and what have you. That would mean there would be less money going into the economy across the country, people would have fewer jobs than they would at the moment. And so you might be paying cheaper, better prices. But you might not have a job. "That's the trade off that, that to a degree we're talking about ... I also think we talk a lot about butter. How much butter does every household in New Zealand consume? Like how many blocks are you guys buying?" Westpac chief economist Kelly Eckhold said it was good for the country overall that dairy prices were high. "Exports of cheese is $3 billion. All these dairy products are rising for the same underlying reason - demand for milk fats is increasing. Butter and cheese in particular are the things the world wants." He said the conversation was influenced by the fact that everyone encountered the retail price but not everyone was exposed to the export earnings. "One thing to think about is the gains from the income are more narrowly shared than the costs that come to all of us. We all go to the supermarket and buy a bit of butter and cheese and milk. "But if I look at employment trends on a regional basis, you can see in the last few months the regions where jobs are growing are Canterbury, Otago, Southland, West Coast, Marlborough ... these are areas that have a much higher agricultural and dairy input. There are more jobs in those parts of the country whereas Wellington and Auckland are very weak. There aren't many dairy farms in Remuera unfortunately." He said a wider problem was not that dairy products' price was rising but that New Zealand incomes were not keeping up. "Prices are being bid up by people overseas who are wealthier than us and their incomes are growing more strongly. "That's why they can afford to pay the prices that are pushing the prices up. The question isn't should we be redistributing further the profits form those sector. The question should be what can we do to improve the incomes of Kiwis so when demand goes up overseas we can keep pace. If we can do something that gets job growth up that's unequivocally better than putting price controls on butter or cheese." Sign up for Ngā Pitopito Kōrero , a daily newsletter curated by our editors and delivered straight to your inbox every weekday.
RNZ News
2 days ago
- Business
- RNZ News
High butter prices is actually a good thing for New Zealand, economists say
File photo. Photo: Margaret Jaszowska for Unsplash Butter prices might be biting at the supermarket checkout, but there's a warning that anyone hoping they'll fall should be careful what they wish for. The price of butter has increased about 50 percent over the past year, pushed up by high global dairy prices. But economists say that's actually a good thing for New Zealand. Household Economic Survey data shows that in 2023, households spent about $124 million on butter. Between 15 percent and 30 percent of households would buy butter over a one- or two-week period. But the country exported $5.2 billion worth. "It's not nearly worth trying to change the domestic butter game at the expense of our very lucrative export potential," Brad Olsen, chief executive at Infometrics said. "Being in China at the moment, I've been looking around here ... we are still charging more in our premium export markets than we are seeing domestically. "I mean in New Zealand, butter is $8.50 to $11 depending on who you're talking to or what shop you're going to. I've found an Anchor block in China that was only 454 grams for about $13.52. So the export stuff works for us." India is also a large producer of butter and has comparatively low prices, but Olsen said that was not comparable because farmers there were getting a subsidy of up to a third. In Australia, there was no GST on fresh food. Butter is about 7 percent of total New Zealand exports. "So yes, consumers get hit with higher butter prices in New Zealand," Olsen said. "But we make a lot more as a country from the exports that we send out overseas. And I guess you know, cause there's all this talk of, well, what happens if butter prices were lower ... I do think that there is this conception that if magically butter prices were lower, everything else would be the same too. "And that's just a complete false economy. If you had persistently lower butter prices, then there wouldn't be quite as many people farming. Or they wouldn't be the same profits from manufacturing and similar from Fonterra and what have you. That would mean there would be less money going into the economy across the country, people would have fewer jobs than they would at the moment. And so you might be paying cheaper, better prices. But you might not have a job. "That's the trade off that, that to a degree we're talking about ... I also think we talk a lot about butter. How much butter does every household in New Zealand consume? Like how many blocks are you guys buying?" Westpac chief economist Kelly Eckhold said it was good for the country overall that dairy prices were high. "Exports of cheese is $3 billion. All these dairy products are rising for the same underlying reason - demand for milk fats is increasing. Butter and cheese in particular are the things the world wants." He said the conversation was influenced by the fact that everyone encountered the retail price but not everyone was exposed to the export earnings. "One thing to think about is the gains from the income are more narrowly shared than the costs that come to all of us. We all go to the supermarket and buy a bit of butter and cheese and milk. "But if I look at employment trends on a regional basis, you can see in the last few months the regions where jobs are growing are Canterbury, Otago, Southland, West Coast, Marlborough ... these are areas that have a much higher agricultural and dairy input. There are more jobs in those parts of the country whereas Wellington and Auckland are very weak. There aren't many dairy farms in Remuera unfortunately." He said a wider problem was not that dairy products' price was rising but that New Zealand incomes were not keeping up. "Prices are being bid up by people overseas who are wealthier than us and their incomes are growing more strongly. "That's why they can afford to pay the prices that are pushing the prices up. The question isn't should we be redistributing further the profits form those sector. The question should be what can we do to improve the incomes of Kiwis so when demand goes up overseas we can keep pace. If we can do something that gets job growth up that's unequivocally better than putting price controls on butter or cheese." Sign up for Ngā Pitopito Kōrero , a daily newsletter curated by our editors and delivered straight to your inbox every weekday.
RNZ News
4 days ago
- Business
- RNZ News
Mediawatch: Media milking butter battle
Big money for butter - as seen on TV on 1News on Tuesday, reporting the bitter butter battle turning political. Photo: screenshot / TVNZ 1News "How much is a block of butter?" a reporter from Stuff asked as things wrapped up the prime minister's post-Cabinet media conference on Monday. The tension was palpable. This was a high-stakes moment. "About $8.40 in New Zealand at the moment," Christopher Luxon responded. Close enough, thankfully for Luxon. Woolworths' in-house salted butter is $8.50, and you can get 500g of Rolling Meadow at PaknSave for $8.29. The consequences for getting it wrong would undoubtedly have been dire. In case you've been living under a rock inside a cave on the planet Venus during a solar storm - while wearing a blindfold and noise-cancelling headphones - our entire nation and nearly all of its media organisations have been fixated on the price of 500g of pure concentrated uncut dairy. The price has risen nearly 50 percent in a year and that's caused quite a few conniptions back home on Earth. Stuff actually ran a story on Luxon getting the price of butter right. Meanwhile journalists accosted Fonterra boss Miles Hurrell out in the open with questions about the cost of his company's yellow gold. First he had to fend off TVNZ political editor Maiki Sherman , not once but twice, ahead of a heavily-promoted meeting with finance minister Nicola Willis at Parliament. Hurrell got away, only to encounter RNZ's political reporter Giles Dexter afterwards - and by then he was pretty fed up. "I'll talk to media in the morning," he replied tersely to Dexter's enquiries. (Two more days passed before he actually did). But the media's intense interest in that meeting was understandable. It had been billed as a kind of 'please explain' and the finance minister told RNZ's Checkpoint she would grill Hurrell on the price of butter. "Sometimes we're seeing cheaper prices in British or Australian supermarkets and I'm interested to understand how much of that is about the lack of supermarket competition here - and how much is about the prices that Fonterra is passing through," she said. But that tough talk got the goat of Newstalk ZB morning host Mike Hosking during his weekly interview with the prime minister on Monday. "No she's not," he responded, after Luxon said Willis was doing a good job on food prices. "She's off to Fonterra this week to meet who? Miles. And what's she going to talk to Miles about? She's going to talk about the price of butter. I can tell you why the price of butter is the price of butter, and I don't know why we have a finance minister who doesn't know. We get the international price for butter." "Nicola has this penchant for saying stuff that might lead you to believe she could produce an uzi out of a handbag and blitz the room," he said later in a two-minute-long Mike's Minute . The following morning Willis was keen to tell RNZ's First Up her meeting with Hurrell was just a regularly scheduled catch-up. But the Fonterra boss was pursued around Parliament and the streets of Wellington nevertheless. It didn't deter our media from delivering blanket coverage of the meeting and post-butter discussion analysis - and the price of butter more generally in news bulletins, commentary and explainers . The Herald 's Liam Dann implored the media to have a little bit of perspective in his weekly column in the Herald on Sunday last weekend. He said high butter prices are actually only costing many families about $4 a week and other price rises hit harder. He told Mediawatch we might be overreacting to the incredible cost of a spreadable product. "If you're going to get worked up about a food product in New Zealand, it's going to be dairy. There's a sort of cultural connection to dairy and this feeling that we produce so much of the stuff that it's not fair that it costs so much." Dann said high dairy prices were a net positive for the country's economy, with the current spike expected to bring in an additional $10 billion in export revenue over this year and next. Politicians - including former Fonterra employee Nicola Willis - were well aware of that. But he acknowledged those gains were less tangible and visceral than the sight of a $10 block of butter in the supermarket aisle. The high price of butter was also emblematic of the wider cost of living crisis, he said. "I'm certainly not downplaying the cost of living crisis... but if you actually do the maths and crunch how much discretionary income's coming or going based on your butter consumption, we're talking cents." "Perhaps it is just that we need something to focus on, to channel that anger around what's happening to the overall supermarket sector." Dann has pleaded with politicians to " raise the quality of debate " and focus on structural economic issues rather than the price of butter. But surely that goes for the media as well? Liam Dann didn't want to blame the media, but said the wider issue of New Zealand's low wage and under-productive economy was far more important and worthy of analysis than individual commodity prices. "How do we organise the system so we've actually got a thriving domestic economy, people are paid more and can afford to eat these products that we've grown up culturally seeing as our own?" Good question. For now though, the media is firmly focused on butter. The meeting between Hurrell and Willis, in particular, would have been a friendly one rather than the adversarial encounter some stories suggested. But that reporting was driven by the intoxicating allure of thousands of clicks. "We see that the butter story is what everybody's clicking on... and it becomes a topic that gets momentum. We start asking economists about the butter, and then that gets into people's heads," he said. "We get a sort of a media spiral going where it just becomes a bit of a phenomenon in its own right." That may not be as edifying as a discussion of the economic conditions behind our lagging wages, but it's certainly a lot more clickable. In the end, just like Fonterra, the media is a business too - and it also follows the money. Sign up for Ngā Pitopito Kōrero, a daily newsletter curated by our editors and delivered straight to your inbox every weekday.
RNZ News
4 days ago
- Business
- RNZ News
Bitter butter battle tops bulletins, Saudi sports cash
sport media 22 minutes ago A bitter battle over the price of butter led news bulletins this week, prompting a 'please explain' from the finance minister to Fonterra. But did the media miss the main point? Also: pundits say Sky TV taking over Three strengthens its on-screen sport play, but the cash Saudi Arabia's suddenly splashing could end up changing the picture.
Yahoo
4 days ago
- General
- Yahoo
Delicious Ways To Season Your Fried Eggs
Cooking a fried egg is a basic life skill every adult should know. It is a delicate process that requires some skill, but avoiding these common mistakes will make it well worth it in the end. Fried eggs are a staple in the classic American breakfast and a versatile ingredient. Whether used to top a gourmet burger or slide onto a tangy bed of Korean kimchi fried rice, perfectly seasoned fried eggs elevate many dishes. The fried egg is a beloved comfort food with endless seasoning options from straightforward salt and pepper to elaborate spice blends and obscure oils. Plain fried eggs can become mundane, but there are many interesting ways to jazz up this classic staple. Frying them in different oils and fats and adding a variety of herbs and spices can both alter the egg's crispiness and drastically improve its flavor. Read along to learn what seasoning is good on fried eggs so you can spice up this breakfast classic. Read more: 12 Store-Bought Bacon Brands Ranked Worst To Best Fry Your Eggs In Butter Butter is an easy egg-frying hack to instantly infuse your fried eggs with rich flavor. It heats up quickly in your pan, allowing the egg to get extra crispy for a satisfying fried crunch. You have options when selecting butter for fried eggs. Unsalted allows you to control your final flavor more, but salted butter is an extra decadent choice that packs plenty of flavor and fat. The higher-quality butter you choose, the better results you'll achieve. It's no wonder why butter-fried egg is a restaurant classic and is beloved by chefs and home cooks alike. From creamy pasta carbonara to breakfast hash there are so many delicious dishes that benefit from the addition of a runny yolk. Add these crispy butter-fried eggs to your cooking repertoire and impress your next breakfast date with your skills. Spice Them Up With Chili Crisp Chili crisp is all the rage in the culinary world, and for good reason, as it can be the perfect, unexpected addition to many dishes, including fried eggs. A staple in Chinese cooking, chili crisp is sesame oil infused with toasted spices, peppers, and MSG that packs a punch and is great for use in savory dishes like fried eggs. You can easily find pre-made chili crisps in your local supermarket, or you can make your own from scratch. To make chili crisp fried eggs begin by heating the oil in the pan, allowing the spices and peppers to bloom and become fragrant. Next crack your egg over the heated oil and allow the egg to cook in bright red chili crisp. The result will be a vibrant, red, crispy, and crunchy fried egg packed with the smoky flavor of sesame oil and the delightful heat of the peppers. Chili crisp eggs are delicious when topped with fresh chopped green onions and served over rice for a complete and satisfying meal. Sprinkle On Paprika For A Smoky Kick If you aren't looking to reinvent the wheel and just want to add a simple upgrade to your everyday fried egg recipe try using paprika. It is an aromatic red spice originating in Central Mexico, made up of ground red peppers such as bell peppers and mild chilies. Paprika has sweet and smokey-tasting notes that complement a large array of savory dishes. Paprika is a common household ingredient that most people already have in their cupboards, making this cooking tip a simple and affordable way to elevate fried eggs. When used in fried eggs, paprika adds a satisfying warmth to the dish without being spicy. You can sprinkle them on top or even toast your paprika in frying oil before adding the egg for added depth of flavor. Add salt, pepper, and a dash of smoked paprika for a slightly smoky, nutty-flavored fried egg. Keep It Traditional With Salt And Pepper Salt and pepper are the original seasonings for just about every dish known to man. If you are short on time, money, or creativity use this easy seasoning combination to create a quick, delicious meal. After all, salt and pepper is a tried and true seasoning combo that's perfect for classic fried eggs. There is a fair amount of controversy surrounding the best time to season fried eggs. Some professionals recommend seasoning the bottom of the pan before adding the eggs. Others suggest adding a sprinkle of seasoning to the eggs after cooking due to the salts' ability to break down the eggs' protein structure. Ultimately, when you add the seasoning to eggs is up to you, and it most likely won't affect the end quality of the dish either way. Using just salt and pepper to season your fried eggs makes them incredibly versatile, perfect for topping a variety of dishes such as burgers, rice bowls, and avocado toast. Use Bacon Grease As A Shortcut Eggs and bacon are a timeless American breakfast classic that fit together perfectly. Since you are probably already frying up some crispy crunchy bacon to pair with your eggs, make sure to save the leftover grease in the pan after cooking, as tossing it is a huge mistake. Saving it not only avoids the trouble of washing an extra dish, but it is also a quick and easy way to upgrade fried eggs. Saving the bacon grease is less wasteful and adds a hearty flavor to the dish. Heat the bacon grease in the same pan in which you previously cooked the bacon and add the eggs to fry. Bacon grease gives the eggs a nice golden brown color around the edges and makes the underside of the eggs super crispy. You can additionally season your eggs with pepper and lightly salt. Remember, bacon is already salted, so don't go overboard with extra salt. Also, don't forget to scrape all the tasty fried bits out of the bottom of the pan when serving as they are utterly magnificent breakfast flavor bombs. Keep It Light With Olive Oil Fried eggs are a complete protein and a great dish to start your day with a balanced breakfast. If you are looking for a way to keep the eggs low-calorie and nutritious, try frying them in a healthy fat such as olive oil. Frying eggs in olive oil is a staple in the Mediterranean diet, and for good reason. Olive oil is non-stick and is ideal for flipping eggs with ease without fear of breaking the yolks. It is also highly nutritious and imparts a mild earthy flavor to the eggs. Olive oil has many proven health benefits such as lowering high cholesterol and encouraging weight loss. It also contains omega-3 fatty acids, and antioxidants such as vitamin K and possesses anti-inflammatory properties. Another perk of frying your eggs in olive oil is its relatively high smoke point. With a smoke point above butter, cooking with olive oil gets the edges of the egg extra crispy and delicious. Bring The Heat With Hot Sauce Hot sauce is a cheap and easy way to dress up plain fried eggs in seconds for a satisfying breakfast. From mild heat to extremely spicy, there are innumerable kinds of hot sauce to choose from. With all the options a question arises, is there a "best" hot sauce for fried eggs? It depends on preference, of course, but certain hot sauces are nearly ubiquitous with breakfast. Cholula works great with eggs because of its medium spice and high salt content, though Tabasco is another classic big-name favorite if you prefer a spicier hot sauce in the morning to wake up your taste buds. Hot sauce also has antioxidants and anti-inflammatory properties for an added nutrient boost to your fried eggs. If you are feeling adventurous, try making a homemade version, or for the easier route, simply purchase one of the hot sauce brands that are worthy of your pantry space. Get Creative With Pesto Pesto fried eggs are a popular food trend across social media, especially on TikTok. Pesto is an Italian sauce made of pine nuts, olive oil, basil, lemon juice, garlic, and Parmesan cheese. It is a vibrant green color and tastes cool and refreshing. The light herby taste of pesto pairs well with the richness of fried eggs. For a quick and savory breakfast smear pesto on a thick slice of toast and top with a runny fried egg for a delightful Italian treat. Another twist on this recipe is cooking the eggs in the pesto. Simply heat the pesto in the pan and once thoroughly heated add the eggs and cover to cook to the desired consistency. This cooking method allows the eggs to absorb all the flavors of the pesto while cooking. When cooking fried eggs in pesto be sure not to salt the dish because the pesto contains plenty of salt as it is. Pesto-fried eggs are an easy topping to elevate many dishes such as avocado toast, burgers, or roasted potatoes. You can also make your own pesto from scratch for an extra luxurious breakfast experience using this bright and fresh pesto recipe. Turn Up The Heat With Red Pepper Flakes Red pepper flakes are a common cooking ingredient and a flavor staple in the average household cupboard. Simple and effective red pepper flakes are a straightforward way to spice up fried eggs. You can purchase a bottle of red pepper flakes for under $5 at most local supermarkets making them an extremely cost-effective way to season food. Red pepper flakes are commonly made from dried cayenne peppers that can be quite spicy so be sure to use them sparingly at first. Using red pepper flakes to season your fried eggs is easy — simply fry your eggs how you normally would and sprinkle the flakes on top after cooking. You can also explore homemade red pepper flake recipes. Making red pepper flakes from scratch allows you to control the kinds of peppers that go into it and customize the heat level. You can go mild and use just chili peppers, or, if you prefer extreme heat, you can even add dried Carolina reapers into the mix. Get creative by making your own red pepper flake recipe or stick to the tried and true grocery store brand for delightfully spicy fried eggs. Add A Middle Eastern Flare With Za'atar Za'atar is a versatile spice blend made up of marjoram, oregano, cumin, sesame seeds, black pepper, salt, and sumac. The exact spices in za'atar vary slightly between regions but the base remains consistent. The ingredient that separates za'atar from other common spice blends such as poultry seasoning and Italian seasoning is the inclusion of sumac. This spice has a tart citrus flavor that is a bit astringent which makes it perfect to season hearty dishes such as fried eggs. You can find za'atar in your local Middle Eastern stores or high-end grocery stores. You can also make a homemade za'atar blend from scratch which allows you to control the ratio of spices in the blend. Sumac adds a nutty and herby flavor to fried eggs that sets them apart. A za'atar-flavored egg would pair nicely with lemon yogurt and naan, though they are also delicious eaten on their own. Freshen Up Your Breakfast Plate With Cilantro Want to add fresh herbs to your fried eggs? Try cilantro for a pleasant nutty and peppery flavor that compliments fried eggs well. Depending on preference, you can chiffonade the cilantro into thin strips or garnish with the whole leaf. It's best to add cilantro as a garnish rather than before cooking — otherwise, it will wilt and turn brown quickly in the pan. Cilantro is available in most local grocery stores and is cheap to buy, making it an easy way to jazz up fried eggs. Because cilantro is often sold in a giant bunch that is hard to use before it turns bad you will likely have leftovers. If you want to craft a more time-consuming cilantro fried egg recipe that explores the flavor of cilantro in-depth, try repurposing leftover cilantro stems. You can use the stems to make infused cilantro butter. Then, heat the butter in a non-stick pan and fry your eggs in the gourmet, cilantro-infused butter for a decadent restaurant-quality fried egg. A cilantro-fried egg is perfect for topping a burger or an Asian-inspired dish. Take An Unexpected Turn With Dill Pickle fried eggs, anyone? This TikTok trend may seem curious to some, but it is actually a riff on a culinary classic — fried eggs topped with dill. Using pickle brine is an easy shortcut to achieve these delicious, trendy fried eggs with juice that would otherwise be poured down the drain. Start by cooking your eggs normally in a pan then adding the brine at the very end and letting the juice heat through. Make sure the eggs are covered completely in the brine for maximum flavor and then cover them to complete cooking. At first glance, the combination of pickle juice and fried eggs doesn't seem overly appetizing, but it is a common flavor combination in dishes such as egg salad and deviled eggs. The salty brine from the pickles adds an unexpected zing. Experiment with different flavors of pickles such as hot pickles, sour pickles, or even bread and butter pickles for different flavored fried eggs. Pickle juice is also thought to replenish electrolytes which makes this a great add-on for a nourishing breakfast. Add a pickle-flavored egg to a juicy burger or just enjoy it on its own. Give Parsley A Go Parsley often gets a bad rap in the culinary industry as a stuffy outdated herb. It's frequently underutilized as just a garnish to add a pop of color to monochromatic dishes, but it can be used for much more. It's also widely available and fairly cheap, which makes grabbing a bunch even easier. Chopped parsley brings a clean, herby flavor to your fried eggs that can lift the dish's flavor and appearance. You can use fresh parsley for a lighter flavor or sprinkle your fried eggs with dried parsley for a more concentrated herb flavor. Making a parsley-fried egg is simple. Start by heating the oil in the pan then add the herbs and allow them to become fragrant. Next crack the egg on top of the herbs and cook it to the desired doneness. You can also sprinkle parsley on the top of cooked eggs after they are fried to preserve the freshness of the herbs and elevate a simple breakfast dish. Fry Your Eggs In Heavy Cream Finally — a good use for the tiny amount of heavy cream in the carton at the back of your fridge. Skip the oil and butter and opt for heavy cream to make fried eggs. This trend has been circulating on social media for a while now and is a quirky take on brown butter fried eggs. Cooking fried eggs in heavy cream results in indulgent, crispy-edged eggs. Start by adding 3 to 4 tablespoons of heavy cream to a frying pan and allowing it to heat up. The heat will evaporate the liquid from the cream leaving a decadent brown butter in which to fry your eggs. Once the extra liquid has evaporated, cover the pan and allow the eggs to cook to the desired doneness. Season the eggs as you wish and enjoy your decadent cream-fried eggs sure to make you swoon. They make a great creamy topping for toast or an appetizing addition to a Korean bibimbap bowl. Boost Your Brunch Plate With Steak Seasoning Putzing around on Sunday mornings calls for a mean steak and eggs, a breakfast icon that's ridiculously filling and decadent. But if you don't have the red meat? Turns out, steak seasoning makes a killer addition to fried eggs, too. It might not be the standard choice, but a basic steak seasoning, at its core, mainly consists of classic table spices you'd embrace for a rib-sticking breakfast, including salt, pepper, garlic, onion, and paprika. Additionally, robust and peppery steak seasoning has good textural payoff, and reinforces the lacy edges eggs get when fried on the griddle-top. You probably have a container of Montreal Steak Seasoning (but did you know about its fascinating history?); otherwise, any brand of coarse spice rub will do the trick. It's an inexpensive way to boost your brunch plate, as a bottle of the stuff can go a long way in the kitchen. If you are employing steak seasoning for actual steak, fry your eggs directly after the meat so they pick up the delectable flavor scraps lingering in the pan. Otherwise, shake it on your fried egg to your heart's content. Play With Old Bay What exactly is in Old Bay, you might wonder? Enshrined in Maryland cuisine, this spice mix consists of paprika and celery salt, along with red and black pepper to conjure its orange color and signature taste. Unsurprisingly, a large range of foods respond to its smoky, warming notes, though its usage from cooks defaults the most to seafood dishes. Those seeking to expand beyond crab boils will find its hearty depth brings a lot to the table for fried eggs. Who would have thought a spice agent associated with the classic fish fry could be so versatile in wake-up fare? We like Old Bay for its savory pop and the convenience of so many tasty spices packed into one jar. Preparation is all but zero when it simply takes scrounging your cupboard space for the all-in-one blend before dousing your pan-fried eggs on the stove. You can add as much or as little as you want, in return for granting your protein a spicy kick. Don't fret over when to apply the seasoning -- as long as the eggs are thoroughly heated, a dash at the beginning or end will do just fine. Try Salsa For A Zesty Spin Salsa isn't just for tortilla chips — not when there's yolks ready to hit your skillet. Practically any variety and spice level is a game-changer for perking up a fried egg breakfast no matter how old-school. Nutritionally-speaking, it tends to be light in calories, while never sacrificing on a punchy kick of flavor to really make eggs crave-worthy. Green or red, habanero or mild pico de gallo, the spice and heat combine to imbue a zesty flair to your morning. For one idea of how to show off your eggs, consider breakfast nachos to feed a crowd. Jarred salsas are popular, of course, but feel free to opt for fresh homemade salsa to impart a zesty twist on your eggs. It's simple: After completing the cooking to personal preference, spoon the desired amount on the side or coating the fried eggs. This is perfect for that leftover bit still in the fridge waiting to be used up. Or for a different and no-less tasty tack, you could allow the eggs to simmer in the salsa, basting occasionally. This mirrors a Middle Eastern shakshuka, giving the eggs a richer consistency on account of absorbing the hot, bubbly sauce. Go Gourmet With Truffles Truffle is the bougie addition you should start adding to your fried eggs. It's hyper-trendy, and not exactly frugal, yet there's no doubting your brunch will get a serious boost with these rich, funky mushrooms. Whether you opt for black or white fungi, you don't need to add a lot of it to elevate your morning grub to a five-star affair. Don't forget to compliment the strong aromas with additional flourishes -- truffle-adorned fried eggs would pair deliciously with herbs like parsley or chives, and a splash of your favorite hot sauce. Truffle tends to show at the end for a final, show-stopping effect. You can lightly garnish your plate with truffle shavings upon frying your eggs to the desired consistency. Obviously, getting your hands on real truffle mushrooms might not come as easily as other delicious seasonings. Your next best bet is truffle oil. High temperatures, some argue, can strip the oil of its potency, so you might consider treating your eggs to a light drizzle once they've heated to completion. And whatever you do, consider opting for brown butter as your cooking fat -- the combo is simply divine. Sizzle Your Eggs In Garlic A one-and-done ingredient like garlic is transformative, especially when it comes to versatile foods like the fried egg. Peel off the papery skin and chop the cloves, opting for a fine mince or larger slivers depending on your preference. Then in a pan, sauté your garlic in the hot oil to let the aromatics permeate. When you crack the eggs in to fry, they'll soak in the glorious infusion, developing that powerful burst of umami. Just make sure the burner isn't set too high so you don't scorch your garlic, a mistake that could make your dish taste off. Garlic is the backbone to just about any appetizing dish we can imagine. Never mind these little bulbs contain a good number of vitamins and antioxidants, so they're stupendously ideal for key health benefits as well as imparting foods with strong flavor. For early birds, serve the garlicky eggs with a slice of toast and bacon, or incorporate it into a stir-fry with vegetables for dinner. Even when rushing to fit a nourishing meal into your day, it's only an extra step towards fried eggs at their peak. Sprinkle On Everything Bagel Seasoning Assuming you're frying eggs for a protein-packed avocado toast, you're likely anticipating a nice garnish to tie it together. Try Everything Bagel seasoning. This speckled seedy blend sounds odd, but it's exactly the ticket to jazzing up your morning breakfast. It's composed of the crunchy tidbits affixed to a real Everything Bagel -- poppy and sesame seeds, garlic, and kosher salt -- and unlocks a strong blast of flavor when incorporated into plainer dishes. Nothing is more effortless than sizzling your egg and, once cooked, dusting on the salty-crispy goodness to make it even more magical. Generously sprinkling Everything Bagel seasoning onto your fried eggs is so incredibly easy now that it isn't fringe; tons of grocery stores, most notably Trader Joe's, jar and sell the breakfast topper. Those who maintain a well-stocked spice rack will find it's also easy to recreate at home from scratch. If you really want to step out of your comfort zone, try toasting the seasoning in oil. When you plop the egg in, it'll form a crackly crust on the bottom that's truly delectable slapped onto sourdough (or a bagel). Read the original article on Chowhound. Solve the daily Crossword
