- By Bornika Das
- Mon, 28 Apr 2025 11:38 AM (IST)
- Source:JND
Egg Pairings To Avoid: Eggs are considered to be one of the beloved kitchen staples that are versatile. Celebrated for their high protein content, eggs make it from the breakfast plate to the dinner table. Whether served as a simple scramble, a poached delight, or the main ingredient in an omelette, eggs are loved by most people across the world. Although they pair beautifully with many foods, certain food pairings can do harm than good. Some foods, when paired with eggs, can interfere with digestion, dull the natural flavours and even make you feel bloated and sluggish.
It is important to understand the egg pairings that need to be avoided to not only protect gut health but also to allow the richness of eggs to evolve. The right egg pairings can provide excellent nutritional benefits than imagined. The wrong food combination with eggs can sabotage both digestion and taste buds, making you hate eggs in future. Here are five pairings that you should never eat with eggs.
Food Pairings To Avoid With Eggs
Citrus Fruits
It is better to avoid citrus fruits and eggs for their contrasting properties. The acidity in citrus foods can cause the proteins in eggs to break down, leading to an unpleasant texture. Moreover, the tartness of the citrus fruits also contrasts with the natural richness of the eggs, resulting in a discolourant flavour. This can also affect digestion.
Curd
As curd is acidic, it can interfere with the digestion of eggs, which are laden with proteins. When consumed together, they can cause bloating, discomfort and indigestion. The acidity in curd makes it harder for the body to break down the protein in eggs. This pairing may lead to an imbalance in stomach acids.
Tea
The presence of tannins in eggs can interfere with the absorption of iron from eggs, preventing the body from getting the nutrients it needs. Moreover, the strong flavour of the tea can overwhelm the delicate taste of the eggs, creating an unbalanced combination. Also, the acidity in some teas clashes with the creamy texture of the egg-based dishes.
Avoid Pairing Egg With Tea (Image Credits: Canva)
Picked Food
The mild and creamy texture of the eggs creates a contrast with the tangy and sour nature of the pickles. The acidity from the pickles can overshadow the delicate taste of the eggs, making the combination unpleasant. The texture of the eggs also suffers when paired with pickles. The sharpness of vinegar can interfere softness and richness of eggs.
Alcohol
Alcohol, like whiskey or rum, can overpower the delicate taste of eggs, making the dish feel heavy and unbalanced. Although eggnog is enjoyed during the holidays and are combined with alcohol. However, the rich, creamy texture can clash with the booziness, resulting in an overly indulgent. The acidity of alcohol and the natural flavour of the eggs also don’t go well together.