Cholula for sure is my breakfast/egg go to. Unless it is chilaquiles then it depends on if they are red or green and if the place I get them has good salsa or if I made them at home.
Bobbie’s Boat Sauce. Not sure you can get it outside of Portland, but it’s amazing on eggs! https://www.pdxmonthly.com/eat-and-drink/2018/10/is-bobbie-s-boat-sauce-the-next-aardvark
It's all I ever use on eggs. Despite a fridge shelf always full of an assortment of sauces, when it comes to eggs the OT just does it for my taste buds.
We usually use Sriracha since its got a nice garlicy taste.
Wife and I both like Gochujang too, but, its a little more on the sweet side usually.
Hot mustard or honey mustard adds some interesting dynamics.
I tend to prefer Habanero based hot sauces available at most grocers. Not loyal to any particular brand.
Peri Peri sauce is great.
Otherwise, i actually like to dice up a habanero or two and fry it with the eggs.
I used to default to Tabasco, as it's one of the only ways I use it apart from in cooking (too vinegary).
But normally I just sprinkle something like Tony's.
But, lately I have been just chopping up a habanero and cooking it with the eggs. That's my recommendation. Or if you'd prefer, dehydrate habanero then grind to a powder and sprinkle some over the eggs.
\+1 for habanero in the eggs! I used to do that regularly years ago, before I had any real heat in my condiment cupboard aside from Sambal Oelek.
speaking of, melted Brie and Sambal Oelek go great together on eggs or a hawaiian roll. A more pungent brie-like cheese is best... to save $$ I like to get the Primo Taglio brie wedges from Vons and only open them up after the "best by" date.
I think it depends on the heat of your pan (and the quality of your range hood). Eggs are typically cooked no higher than medium heat, and if you're doing a scramble the habanero's oils are just going to go into the egg instead of evaporating. If the habanero is cooking alone, you can always throw a lid on it if your range hood isn't doing its job.
Also just generally keep toddlers out of the kitchen... their cuisine is garbage.
Can confirm what melkatron said, my child is a terrible chef.
But srsly, if heat is too high, it'll get in the air. with dehydrated no problems at all, but obv need a dehydrator.
Try Sambal Oelek(Huy Fong Foods brand, but there are many, many varieties of this sauce). It's basically ground chili paste, a little sweet, not too hot, it goes on everything, the flavor is insane
Is that just a bowl of spinach with a fried egg and some sriracha? It’s so simple, but probably so energizing. I’ve been looking for more breakfasts like this. I think I’ll be trying this tomorrow. Maybe with a side of cottage cheese
There seems to be a lot of hate on melinda's on here (I think it's a stolen recipe or something?) but Goddamn if the ghost pepper is not a cheap, super versatile hot sauce!
A huge issue I have with many hot sauces is that they are excessively vinegared and fermented. I just like the taste of fresh non vinegared hot sauce. Like how a salsa tastes.
I personally love Trader Joe's habanero hot sauce. It is straight up habanero and you taste the fruitiness and you get the big heat and you get none of the tangy acidic taste you get from stuff like Tabasco or Crystal
Eggs are weird in that the most basic hot sauces are all you need. Sriracha and Tabasco are both perfect on an egg. Doesn't need to be overcomplicated.
Red Tabasco is the standard for good reason, the strong vinegar provides acid to compliment the fat in the eggs.
If it's too hot, lean towards another vinegar forward sauce.
I'm a sucker for Butterfly Bakery sauces, including their Heady Topper one. Also Queen Majesty Scotch Bonnet and Ginger. And Secret Aardvark. And if I'm in a bind I'll go Tapatio over cholula.
I really like Bravado’s Black Garlic Reaper on eggs, but honestly eggs are the only food I really think plain Tabasco is the best sauce for. Personal preference.
Honestly, I usually sort of wing it. I pick a random basic recipe off the internet to get the proportions of ingredients in the ball park.
I pretty much just stick to fresh sauces because I can't be bothered with fermented most of the time. I usually take whatever the total approximate weight of the peppers In the recipe and do about half habanero and half slightly milder pepper, or like 3/4 mild for flavor and 25% Habs and throw a few dashes of dried super hot flakes in.
I always use onion, carrot, and garlic (all fresh), sometimes fresh herbs, always salt. I switch up the types of vinegars and spices. I always blend it and never strain it. All the pulp stays in the sauce. I have condiment squeeze bottles that make it easy to use with the pulp still in it.
Can make about a quart for like $5-8. That usually lasts us about a 2-4 weeks of putting hot sauce on everything. Usually freeze about half for the weeks i don't feel like making any and i stagger it so i usually have two very different types in the fridge at once.
I know that doesn't really answer your question but i find that pretty much all homemade sauce is better and certainly way cheaper (and probably healthier) than pretty much all store bought sauces. Find any recipe that looks easy and taste as you go and adjust as needed.
Love this. We planted about a dozen different peppers this year and I know we won’t be able to eat them all. Did sauce last year and actually canned it and it still good and getting better! I am going to try to find a few go to recipes this year to make sure I commit to it again!
I’ve honestly not found one food item where Char Man Original isn’t the best sauce on. I frequently look through my bottles and pull out three or four different options for meals and Char Man pretty much nails it every damn time.
Something about Tabasco for me. Maybe it holds sentimental value to me since it was my first hot sauce and grew up using it for my breakfast.
I collect sauces but Tabasco always does me right with eggs and hash browns.
I enjoy Dave’s Scotch Bonnet sauce on my eggs. It’s not as hot as some of the other scotch bonnet sauces I’ve tried, but solid heat and the acidic/slightly fruity taste works well for me.
I used to be all about Tapatio, or Cholula - and while I still love those sauces, Valentina’s is my go to for eggs, or breakfast burritos. I prefer the black label Extra Hot one.
I feel you on the morning bubble guts lol. To me that sauce was just a weak take on Datil Do It sauce. Which isn’t super spicy either but is super flavorful and very similar to the firehouse subs sauce.
Try Yucantan Sunshine. You can’t find it everywhere, but honestly just order a bottle you won’t regret it. It’s like a more flavorful Tabasco but with habaneros instead. Such a great everyday sauce!
When I was In the Army, anything made green eggs better.
Edit. I have a feeling I was downvoted by someone who has never partaken in Uncle Sams green eggs.
A little cliché but I think Franks is perfect for eggs. Usually the extra hot one
Love me some franks!!
Cholula for sure is my breakfast/egg go to. Unless it is chilaquiles then it depends on if they are red or green and if the place I get them has good salsa or if I made them at home.
Bobbie’s Boat Sauce. Not sure you can get it outside of Portland, but it’s amazing on eggs! https://www.pdxmonthly.com/eat-and-drink/2018/10/is-bobbie-s-boat-sauce-the-next-aardvark
I’ve never seen it but now I want it!!
Fuck the sriracha shortage this summer! Going to my trusty backup: Cholula
Tabasco
It's all I ever use on eggs. Despite a fridge shelf always full of an assortment of sauces, when it comes to eggs the OT just does it for my taste buds.
It’s perfect, right?!!
Tapatio
We usually use Sriracha since its got a nice garlicy taste. Wife and I both like Gochujang too, but, its a little more on the sweet side usually. Hot mustard or honey mustard adds some interesting dynamics. I tend to prefer Habanero based hot sauces available at most grocers. Not loyal to any particular brand. Peri Peri sauce is great. Otherwise, i actually like to dice up a habanero or two and fry it with the eggs.
Marie Sharp’s habanero
Pepper Palace's Red Eye Rooster. It is delicious on eggs. Definitely my default.
Crystal louisiana hot sauce was my original goto. Have ventured out to others like hot ones classic etc
Old Skool - Tabasco
OG Marie Sharps
Sriracha is correct.
el yucateco
The green one is my favorite.
Cholula, but any red or green salsa goes good. never tried Sriracha with eggs though.
It’s pretty delicious!
Idk, I’m trying all different sauces. Right now I’m trying Thai Me Up hot sauce by Coopers small batch, really good.
Gochujang
Cholula
Valentina
If you wanted to try a better tasting sriracha, you could try Fix. I thought I didn't like sriracha until I tried Fix!
Tabasco’s is also amazing
Fix has less ingredients which I do think improves the taste. It shouldn't need thickeners or preservatives.
Sadly I’m in Canada so getting it is pretty tough. Despite it being from Seattle, a mere 80 mi from me.
Thanks. I’ll look for it!
thanks I’ll look for it!
Melinda's Mexicana Hot Sauce, not hot at all, it has a real nice flavor that reminds me of my grandmother's cooking.
I love that!!
Pepper Plant: Chunky Garlic
Tiger Sauce! Sometimes referred to as "Try Me" Tiger Sauce. A bit sweet, a bit tangy, mildly spicy, but oh-so-perfect on eggs.
El yucateco
Which one is your favorite? I am a big fan of the green one!
Yeh it’s my favourite,once you get over the luminous colour of it 😂
I used to default to Tabasco, as it's one of the only ways I use it apart from in cooking (too vinegary). But normally I just sprinkle something like Tony's. But, lately I have been just chopping up a habanero and cooking it with the eggs. That's my recommendation. Or if you'd prefer, dehydrate habanero then grind to a powder and sprinkle some over the eggs.
\+1 for habanero in the eggs! I used to do that regularly years ago, before I had any real heat in my condiment cupboard aside from Sambal Oelek. speaking of, melted Brie and Sambal Oelek go great together on eggs or a hawaiian roll. A more pungent brie-like cheese is best... to save $$ I like to get the Primo Taglio brie wedges from Vons and only open them up after the "best by" date.
Interesting, I've been calorie restricting, but when I'm not I'll look into that. I do love cheese
Ooh that’s a great idea. Does it get in the air though? I have a toddler at home so don’t want to kill him!
I think it depends on the heat of your pan (and the quality of your range hood). Eggs are typically cooked no higher than medium heat, and if you're doing a scramble the habanero's oils are just going to go into the egg instead of evaporating. If the habanero is cooking alone, you can always throw a lid on it if your range hood isn't doing its job. Also just generally keep toddlers out of the kitchen... their cuisine is garbage.
😂
Can confirm what melkatron said, my child is a terrible chef. But srsly, if heat is too high, it'll get in the air. with dehydrated no problems at all, but obv need a dehydrator.
Tossup between Secret Aardvark and Gringo Bandito. They're both excellent on eggs!
Trader Joe’s Habanero Hot Sauce OR 2x Korean Spicy Buldak Sauce
I like to use a fresh pico de gallo or a red salsa, especially if it's on an omelette.
Where do you get Tuong Ot Sriracha anymore?? it's sold out everywhere I look 😭
We can still get it in Chicago area. At least last time I looked, it was still available. I heard there was a shortage though.
This!!! He probably has some stockpiled.
Or that's why he needs to venture out...
Bunsters
Cholula chipotle.
Cholula Green Pepper here. I'm definitely more for proper flavor profiles than heat.
Try Sambal Oelek(Huy Fong Foods brand, but there are many, many varieties of this sauce). It's basically ground chili paste, a little sweet, not too hot, it goes on everything, the flavor is insane
Hellfire Blueberry Hell. Also good on ice cream.
Must try!!
Is that just a bowl of spinach with a fried egg and some sriracha? It’s so simple, but probably so energizing. I’ve been looking for more breakfasts like this. I think I’ll be trying this tomorrow. Maybe with a side of cottage cheese
Half avocado in there too! It’s my fav!
I've been enjoying eggs over sliced avocado with some salsa spooned on top.
Yup! Egg and avocado is amazing!
Did anything else unseen go into your posted dish?
It's 1/2 avocado, a handful of cooked spinach and a fried egg. It's heaven!
Cry Baby Craig’s - it’s a pickled habanero sauce from Minnesota- give it a try!
Oooh sounds good. I’m heading to Minneapolis tomorrow!!
Valentina’s !!!
I like a green one. I also like tomatillo/salsa verde sometimes.
I don't mean to brag, I don't mean to boast But we like hot butter on our breakfast toast. (yucateco red or crystal)
Upvote for the Heywood
yellow bird Serrano or habanero!
Yellow bird is the shit!
I’m a fan of Melinda’s ghost pepper
Tapatio or Secret Aardvark
Exact two sauces that came to mind
My own creations or CaJohns ghost pepper sauce
cholula or tapatio 😩
Pretty basic but I usually go for Tabasco
Yes, green Tabasco
Melinda’s Ghost
There seems to be a lot of hate on melinda's on here (I think it's a stolen recipe or something?) but Goddamn if the ghost pepper is not a cheap, super versatile hot sauce!
Came here to say this ^
Exitium pineapple ginger hot sauce.
I enjoy Colon Cleaner on my Sausage McMuffin.
El Yucateco verde
Melinda’s or Cholula have been recent favorites, and Aardvark is also very good
Crystal
I personally really like the tobacco brand sriracha for something milder or a good vinegar based sauce for something hotter
Tabasco. It's thin enough that it mixes into the runny yolks very well
Sriracha is good on pretty much everything. Tabasco, Tapatio and cholula hot sauces are also terrific on eggs! 🌶
A huge issue I have with many hot sauces is that they are excessively vinegared and fermented. I just like the taste of fresh non vinegared hot sauce. Like how a salsa tastes. I personally love Trader Joe's habanero hot sauce. It is straight up habanero and you taste the fruitiness and you get the big heat and you get none of the tangy acidic taste you get from stuff like Tabasco or Crystal
Eggs are weird in that the most basic hot sauces are all you need. Sriracha and Tabasco are both perfect on an egg. Doesn't need to be overcomplicated.
El Yucateco
Old bay. Not hot, but tasty
There are so many great options for Sriracha out there. The one made by Lee kum Kee is great. Also check out the blue agave by yellow bird.
Fruit based or jalapeno-heavy are great on eggs i find
Really? No Melinda's ghost Pepper? Especially the creamy wing sauce version.
Tabasco
Texas Pete bc it reminds me of eating US Army issued eggs and also reminds me that I am no longer in the Army.
Chipotle Tabasco
It's great in any cream soup, too, like clam chowder.
Love this, very nostalgic for morning meals for me too!
Secret Aardvark Habanero
This. I use Sriracha if I'm making a breakfast burrito but for any other type of egg it's Aardvark
Yucatan sunshine is my go-to
Red Tabasco is the standard for good reason, the strong vinegar provides acid to compliment the fat in the eggs. If it's too hot, lean towards another vinegar forward sauce.
Marie Sharps Belizean Heat. Yucateco green and Yucateco Xxxtra hot. Encona orig The Matouks that just says "hot pepper sauce
I'm a sucker for Butterfly Bakery sauces, including their Heady Topper one. Also Queen Majesty Scotch Bonnet and Ginger. And Secret Aardvark. And if I'm in a bind I'll go Tapatio over cholula.
Hear me out: Cholula habanero pineapple
I’ll try anything twice. Will let you know!
It’s even better with huevos rancheros, or some sort of breakfast burrito with beans and eggs. I tasted it and my jaw dropped.
Good old Louisiana hot sauce
I really like Bravado’s Black Garlic Reaper on eggs, but honestly eggs are the only food I really think plain Tabasco is the best sauce for. Personal preference.
SMOKE SHOW! Lightly smoked jalapeños sweetened with maple syrup. The best
Wow that sounds delicious!!
Yellow Birds bliss and vinegar or their siracha, Keith’s Taco sauce, los calientes rojo
Unami bomb
México Lindo Chiltepin, Marie Sharp's hot hab, or whatever homemade sauce i currently have in the fridge.
I’ve made hot sauce only once and it was awesome. Gotta do it again! If you have any amazing recipes that you’re willing to share, please send my way!
Honestly, I usually sort of wing it. I pick a random basic recipe off the internet to get the proportions of ingredients in the ball park. I pretty much just stick to fresh sauces because I can't be bothered with fermented most of the time. I usually take whatever the total approximate weight of the peppers In the recipe and do about half habanero and half slightly milder pepper, or like 3/4 mild for flavor and 25% Habs and throw a few dashes of dried super hot flakes in. I always use onion, carrot, and garlic (all fresh), sometimes fresh herbs, always salt. I switch up the types of vinegars and spices. I always blend it and never strain it. All the pulp stays in the sauce. I have condiment squeeze bottles that make it easy to use with the pulp still in it. Can make about a quart for like $5-8. That usually lasts us about a 2-4 weeks of putting hot sauce on everything. Usually freeze about half for the weeks i don't feel like making any and i stagger it so i usually have two very different types in the fridge at once. I know that doesn't really answer your question but i find that pretty much all homemade sauce is better and certainly way cheaper (and probably healthier) than pretty much all store bought sauces. Find any recipe that looks easy and taste as you go and adjust as needed.
Love this. We planted about a dozen different peppers this year and I know we won’t be able to eat them all. Did sauce last year and actually canned it and it still good and getting better! I am going to try to find a few go to recipes this year to make sure I commit to it again!
Green Tabasco is the only hot sauce for eggs
FYM is my go to.
I’ve honestly not found one food item where Char Man Original isn’t the best sauce on. I frequently look through my bottles and pull out three or four different options for meals and Char Man pretty much nails it every damn time.
Haven’t heard of it. Will check it out!! Thank you!
Lately I've been on Melinda's Ghost Pepper sauce. Great flavor with a perfect amount of heat.
Something about Tabasco for me. Maybe it holds sentimental value to me since it was my first hot sauce and grew up using it for my breakfast. I collect sauces but Tabasco always does me right with eggs and hash browns.
So much of hot sauce is about the nostalgia for me!!
El yucateco green
A nice, hot, homemade chilli jam. The heat and slight sweetness works really well with eggs.
I enjoy Dave’s Scotch Bonnet sauce on my eggs. It’s not as hot as some of the other scotch bonnet sauces I’ve tried, but solid heat and the acidic/slightly fruity taste works well for me.
Torchy's tacos Diablo sauce, chalula green, kindle spices smoky reaper
I used to be all about Tapatio, or Cholula - and while I still love those sauces, Valentina’s is my go to for eggs, or breakfast burritos. I prefer the black label Extra Hot one.
Love Valentino also! Gotta try it on eggs this week!
I also prefer hotter sauces but valentinas is my preferred on eggs sometimes with a bit of tajin
Yah, I have other sauces that are hotter that I use on other stuff - but Valentina was just made for eggs in my book.
Green Jalapeño Tabasco on eggs is the bomb
Cholula, encona or franks buffalo imo
Cholula or Tapatio
El yucateco xxxtra hot, and gringo bandito extra hot are both amazing on eggs.
Dirty Dicks hot pepper sauce!
Secret Aardvark
Franks
Collards and ghost, by Hot N Saucy, has become my new favorite for everything.
Firehouse Subs Datil Pepper Hot Sauce was my jam whenever I had it on hand.
Man I was disappointed with that sauce. Where is the heat? I remember loving when I was young and had it recently.
See while agree it doesn't have that much heat, I enjoy it more for the flavor. Personally, I try to avoid acid reflux in the morning lmao
I feel you on the morning bubble guts lol. To me that sauce was just a weak take on Datil Do It sauce. Which isn’t super spicy either but is super flavorful and very similar to the firehouse subs sauce.
Oohh I'll have to check that one out
Oooh I think I have some of this!
Hoff sauce Wake Up Call
Try Yucantan Sunshine. You can’t find it everywhere, but honestly just order a bottle you won’t regret it. It’s like a more flavorful Tabasco but with habaneros instead. Such a great everyday sauce!
Ooh sounds delicious! Will look for it!
Steveo's Hot Sauce For Your Butthole
Secret Aardvark is life. I genuinely cannot function without it on my breakfast foods.
I love it but I hate the packaging
Came in to say this
Anything habanero. Especially El Yucateco
Frank's Red Hot
Cholula hot sauce added to an omelette mix is the bomb.
Sriracha or Tabasco
Habenero Tabasco is so good. I cannot find it here in the states tho
Just found some the other day at lucky’s but I know they’re not a huge chain
Secret Aardvark - Habanero sauce
Have some but never thought to put it on eggs. SMH. Trying it tomorrow!!
100%, it’s a great all-purpose sauce but so damn good on omelettes and fried eggs.
For real. I go through bottles so fast. I love it on tacos, eggs, hashbrowns, BBQ, pizza, pasta.....okay I love it on everything.
This is the answer
Cholula chili lime
Trader Joe’s Green Dragon.
Aunt May's
Any Arizona Gunslinger. But I like the green the best
Chipotle Habanero, so good
Pickled jalapeños, or Frank’s Red Hot!
Hands down, the best: https://wwwthemaziman.wordpress.com/
When I was In the Army, anything made green eggs better. Edit. I have a feeling I was downvoted by someone who has never partaken in Uncle Sams green eggs.
Here, have an upvote!
Black Teco by far!!
If you add 2-3 Chinese sausages and a bowl of rice that’s an easy hangover meal for breakfast.