Wine Review: What to serve with egg recipes Tea and coffee are what we usually drink with eggs. Coffee doesn't really match, but a weak, milky tea works very well with scrambled, poached or boiled eggs. But, breakfasters, note that a very strong, tannic tea does not - and therein lies the clue to matching wines with eggs (later in the day, one hopes). Tannins - the substances in plants that give tea and wine a full body and structure - clash nastily with the mouth-coating texture of egg yolk, just as they do with chocolate, cream or avocado. So that's most red wines ruled out. A light, smooth, juicy beaujolais can pull it off, but, really, for Diana Henry's herby egg dishes, stick with whites. Creamy, rounded whites, above all else. I favour chardonnay here - not the tropical-fruited, oaky New World styles, but subtle, buttery Burgundian versions. For the egg salad with creamy dressing, a burgundy is absolutely the right choice; pick a mâcon or decent plain bourgogne blanc. The tempting Jersey Royals and quail's eggs need something a little crisper, more bracing to match the grassy broccoli and salty anchovy elements. Turn to a young, brisk Italian white - soave, verdicchio, fiano. As for the souffléed goat's-cheese omelette, tread carefully around the very delicate flavours. Back to elegant, unoaked European chardonnay, then, or, even better, and ideal for brunch, a flute of chilled blanc de blancs champagne or sparkling crémant de bourgogne (also made with chardonnay) is absolutely in order. And rather more appealing than a cup of tea. Marks & Spencer White Burgundy 2010, France (£7.99) With its rounded, buttery notes and subtle squeeze of citrus, this unoaked chardonnay is one to crack into (sorry) with plenty of egg dishes. Tesco Finest Fiano 2010, Sicily, Italy (£6.99) Lively, fresh Italian, elegant and dry. Apple and grapefruit peel and a crisp finish pair up nicely with the Jersey Royals and quail's eggs recipe. Cave de Lugny Sparkling Burgundy Blanc de Blancs NV, Crémant de Bourgogne (Waitrose, £11.99) A clean and refreshing fizz, with some toasty, creamy depth of flavour and a lift of lime on the finish. Lovely with the souffléed omelette. TIPPLE TIP sweet somethings... Grown-ups devouring plain chocolate eggs will find the best match in a glass of cool, golden, luscious dessert wine. Chill a half-bottle of Waitrose Sauternes Château Suduiraut 2006, Bordeaux, France (£14.99) for Easter Sunday bliss