Kamil Perry
Blue cheese is a popular ingredient in many dishes, and it pairs surprisingly well with eggs. From scrambled eggs to cloud eggs and soufflés, blue cheese adds a decadent, creamy, and salty touch to egg-based dishes. While blue cheese and eggs are often combined with bacon, they can also be enjoyed with herbs, garlic, and even honey. The type of blue cheese used can also vary, from pungent French Roquefort to semi-hard Spanish Calabres, each bringing its unique flavour profile to the dish. So, when it comes to the question of whether there is egg in blue cheese, the answer is no, but the combination of these two ingredients in various recipes is worth exploring.
| Characteristics | Values |
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| Egg in blue cheese | No information found |
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What You'll Learn
Blue cheese scrambled eggs
To make blue cheese scrambled eggs, start by heating a medium, heavy-bottomed saucepan over low heat for about 10 minutes. While the pan is heating up, lightly beat your desired number of eggs with a fork in a separate bowl. You can use milk to make the eggs richer and creamier. Add a knob of butter to the pan, and once it's melted, pour in the beaten eggs. Stir continuously with a wooden spoon as the eggs cook, forming creamy curds. Continue cooking until the eggs are almost done to your liking.
Now it's time to add the cheese. Crumble your favorite blue cheese into the eggs and stir gently to incorporate. You can use store-bought blue cheese crumbles or crumble a block of cheese yourself. Some popular blue cheese varieties to try are Oviken Magna, a blue cow's milk cheese from Sweden, or Roth's Buttermilk Blue Cheese from Wisconsin. Remove the eggs from the heat and season with salt and pepper to taste. Be careful not to add too much salt, as blue cheese already has a salty flavor.
For an extra indulgent touch, serve your blue cheese scrambled eggs with a dollop of mascarpone cheese and a sprinkle of fresh basil on top. The heat from the eggs will slightly melt the mascarpone, creating a luxurious texture. Sourdough bread or toast is the perfect accompaniment to soak up all the delicious flavors. If you're feeling adventurous, you can even add crispy bacon to your blue cheese scrambled eggs for an extra savory punch.
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Blue cheese and bacon cloud eggs
To make blue cheese and bacon cloud eggs, you will need eggs, blue cheese, bacon, and chives. You can also add some milk, salt, and pepper to taste. The key to this recipe is in the preparation of the eggs, where you will create a cloud-like texture by whipping the egg whites into stiff peaks.
- Preheat your oven to 400°F.
- Separate the eggs, putting the whites into a large bowl and the yolks into 4 separate small bowls.
- Beat the egg whites until stiff peaks form. This is important for creating the cloud-like texture.
- Gently fold in the crumbled blue cheese and bacon to the egg whites. Be careful not to deflate the egg whites.
- Spoon the mixture into 4 mounds on a parchment-lined baking sheet and make a deep well in the center of each mound.
- Bake at 400°F for 5 minutes.
- Remove from the oven and carefully spoon one yolk into each well.
- Season with pepper and additional salt, if desired.
- Bake for another 2 to 3 minutes, until the yolks are just set.
- Sprinkle with additional bacon and chopped chives, and serve immediately.
This recipe is a fun and indulgent way to enjoy your eggs and is sure to be a crowd-pleaser. You can also get creative with toppings and add-ins, such as a drizzle of pesto, ham, or shredded Swiss cheese. So, go ahead and give it a try!
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Blue cheese and bacon scrambled eggs
To make blue cheese and bacon scrambled eggs, you will need eggs, blue cheese, bacon, butter, and salt and pepper to taste. You can also add milk, onion, spinach, and bread to make the dish more flavorful and filling.
- Fry the bacon in a dry hot pan until crispy. Let it drain on kitchen paper.
- Chop an onion and sauté it in butter and rapeseed oil in a pan.
- Whisk the eggs with milk, salt, and pepper, or just cream, salt, and pepper, until combined and pale yellow.
- In a medium-rimmed skillet, heat butter over medium-low heat.
- Add the eggs and allow the sides to loosely set. Pull the sides in to form the scrambled eggs.
- Keep pulling the sides of the eggs until they are set and the cheese is partially melted. Blue cheese will not typically melt completely.
- Remove from heat and serve with buttered toast.
Some people also add a dollop of mascarpone and sprinkle fresh basil over the eggs for extra flavor and texture. This dish is perfect for breakfast or brunch and can be made more or less crispy, creamy, or savory depending on your preferences.
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Egg and blue cheese souffles
Blue cheese and egg soufflés are a delicious treat that can be served warm or at room temperature. They are perfect for a hungry brunch crowd and are easier to make than you might think! Here is a recipe for you to try:
Ingredients
- Butter
- Breadcrumbs
- Blue Cheese
- Fresh Herbs
- 4 Eggs
Method
Firstly, preheat your oven to 200C/180C fan/gas 6 and place a baking sheet on the middle shelf. Next, you will need to prepare your soufflé dish. To do this, generously butter a 15cm soufflé dish, sprinkle in the breadcrumbs, and rotate the dish to ensure the butter is evenly coated. Tap out any excess breadcrumbs.
Now, you can make a thick white sauce. Melt some butter over a medium heat, stir in the flour and mustard powder, and cook for 1 minute. Take the pan off the heat and gradually stir in the milk, mixing thoroughly before adding more. Return the pan to the heat and stir continuously until the mixture is very thick (around 10 minutes). Transfer the mixture to a bowl and allow it to cool.
Once the sauce has cooled, you can add the eggs. Place the egg whites into a clean bowl and stir the yolks into the sauce. Then, evenly distribute the blue cheese and fresh herbs among the muffin cups. Pour in the egg mixture, filling each cup evenly.
Bake your soufflés in the oven for 15 to 18 minutes, until puffed and just starting to brown on top. A skewer inserted into the centre should come out clean. Allow the soufflés to cool for 5 to 10 minutes before serving (they will deflate). These can be stored in an airtight container in the refrigerator for 4 to 5 days.
And there you have it – delicious blue cheese and egg soufflés!
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Blue cheese and egg pairings
Blue cheese and eggs are a surprisingly perfect combination. The bold and tangy blue cheese adds a gourmet touch to the classic scrambled eggs. Blue cheese can be sprinkled on top of a plated serving of eggs, or folded directly into whisked eggs. The blue-green marbling of the blue cheese also adds a beautiful contrast to the yellow of the eggs.
There are many types of blue cheese, from the intense and spicy French Roquefort to the milder Italian Gorgonzola Dolce. The English blue cheese, Stilton, strikes a delightful balance between the two. The intensity of the cheese, whether mild or robust, plays a crucial role in determining the ideal companion. For example, the creamy texture and gentle sweetness of Gorgonzola Dolce or Danablu pair seamlessly with the crisp and succulent bite of green pears. Stronger blue cheeses, such as Roquefort or Bleu d’Auvergne, pair well with the sweetness and slight tartness of apricots or muscatels. The pairing of blue cheese with raw honey also blends the distinct profiles of sweet and savoury in perfect harmony.
Blue cheese and eggs can be combined in many ways. One option is to make scrambled eggs with blue cheese, with or without bacon. Another option is to make herby egg and blue cheese soufflés. These soufflés are easy to make and are a major crowd-pleaser. To make them, you whisk together eggs, milk, and a pinch each of salt and pepper. Then, you distribute the blue cheese and fresh herbs among muffin cups, pour in the egg mixture, and bake until puffed and just starting to brown on top. These soufflés can be served warm or at room temperature and can be stored in an airtight container in the refrigerator for up to 5 days.
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Frequently asked questions
Blue cheese is a type of cheese that gets its name from the blue veins that run through it. These veins are formed by a mould that is added during the cheese-making process.
No, blue cheese is made from cow's milk and therefore cannot be eaten by vegans.
No, there is no egg in blue cheese. However, eggs and blue cheese are often paired together in dishes such as scrambled eggs, cloud eggs, and soufflés.
