Parsley & Egg: American cookery writer Fannie Farmer specifically recommends a garnish of parsley for poached eggs if they’re cooked for an invalid. I’d recommend them if you’re cooking for a geologist. Parsley has a lean, metallic crispness and there’s an echo of that minerality in parsley’s scientific name, Petroselinum, or ‘rock celery’. To my mind, cooked egg white has the mineral edge of Perrier in cans, and so caution should be exercised when combining it with parsley – especially an egg white omelette – unless you get your kicks from licking rocks.

Niki Segnit, The Flavour Thesaurus