Cheese And Scrambled Eggs: The Perfect Pairing

There are many types of cheese that go well with scrambled eggs, including cheddar, Monterey Jack, Colby Jack, pepper jack, Swiss, Gouda, feta, goat cheese, and cream cheese. The best type of cheese for scrambled eggs is a semi-hard variety that is freshly grated from a block. When preparing scrambled eggs with cheese, it is important to cook the eggs on low heat and to add the cheese towards the end of the cooking process to prevent it from splitting.

Cheddar

When making scrambled eggs with cheddar, it is important to use a low to medium heat to ensure the eggs remain tender and creamy. High heat can cause them to become dry and rubbery. Continuously stirring the eggs with a spatula will help to form soft, small curds. It is also important not to overcook the eggs—they should still be a bit wet when removed from the heat to prevent dryness.

Some recipes suggest adding milk or cream to the eggs to create a rich, velvety texture and moist, fluffy curds. However, others recommend simply whisking the eggs to create air pockets and fluffy scrambled eggs without the addition of milk or cream.

To enhance the flavour of scrambled eggs with cheddar, various ingredients can be added. Chives can be used to add a pop of colour and a hit of flavour. A pinch of salt and fresh cracked black pepper can also be added for seasoning. For a heartier breakfast, scrambled eggs with cheddar can be served alongside buttered biscuits or breakfast potatoes.

Monterey Jack

Adding cheese to scrambled eggs is a delicious way to elevate your breakfast or brunch. While there are many types of cheese that work well with scrambled eggs, Monterey Jack is a fantastic choice.

When preparing your scrambled eggs with Monterey Jack, it's best to cook the eggs low and slow. This will give them a richer flavour and a smoother, more velvety texture. Use a non-stick pan over low heat and add your beaten eggs, stirring them slowly but constantly. After a couple of minutes, sprinkle in the grated Monterey Jack and continue stirring until the cheese is fully melted and combined with the eggs. Don't overcook the eggs—they should still be a bit wet when you remove them from the heat to prevent dryness.

So, the next time you're looking for a quick, protein-rich breakfast, why not give scrambled eggs with Monterey Jack cheese a try? It's a simple yet mouth-watering combination that's sure to satisfy your taste buds and keep you full until lunch!

Swiss or Gouda

Swiss cheese and gouda are both excellent choices to pair with scrambled eggs.

Swiss Cheese

Swiss cheese is the name given to more than one cheese. In the US, grocery store Swiss cheese is a version of Emmental cheese from Switzerland. It is pale, with a mild, slightly nutty flavour. The holes in Swiss cheese (known as "eyes") are created during the cheesemaking process, which is designed so that no rind forms. If the cheese has no eyes, it's called "blind Swiss", and the flavour will be mild. If you like a bolder taste, look for larger eyes and lots of them.

Along with ham, Swiss cheese is one of the stars of Chicken Cordon Bleu. Recreate this classic flavour combination in your scrambled eggs by chopping or dicing ham (or using lunch meat ham cut into slivers). Ham can be added as the eggs begin to form curds, with Swiss cheese coming in at the last minute. Lay a slice or two of Swiss cheese over the eggs, remove the pan from the heat, and cover it. Let the cheese melt, then sprinkle with freshly cracked black pepper and serve.

Gouda

Gouda cheese is a pressed, uncooked cheese that hails from the Netherlands and is the favourite cheese in that country (along with Edam, another Dutch cheese). It's made from skimmed milk, which means it's a lighter cheese if fat intake is a concern. Gouda comes in various forms, including young, aged, and smoked. Some cheesemakers add spices and seasonings to their cheese, including caraway, cumin, thyme, and rosemary. Any variety works beautifully in scrambled eggs, and the addition of spices adds flavour and depth. As with other cheeses, the older the gouda, the stronger the taste. But beware: the longer gouda sits in the fridge, the less flavourful it becomes. Consume your cheese within two weeks of purchase (and less is better).

Add gouda of any variety in the same way you would other cheeses. You could also make gouda cheese toast and top it with soft scrambled eggs. This brings out the flavour of the cheese and adds another creamy element.

Feta

When making scrambled eggs with feta, it is best to grate the cheese from a block. Pre-shredded cheese often contains an anti-caking agent which makes it harder to melt. It is also important to note that feta should be added towards the end of the cooking process, as it only needs a short time to melt and you run the risk of it splitting if added too early.

As feta is a salty cheese, you may not need to add extra salt to your scrambled eggs. However, adding some freshly cracked black pepper can complement the saltiness of the feta.

If you want to experiment with adding other ingredients to your scrambled eggs with feta, you could try serving them on toast, or adding some sliced avocado, tomatoes, or bacon on the side.

Goat's cheese

When making scrambled eggs with goat's cheese, it is best to add the cheese just as the eggs finish cooking so that it can melt into them. It is also important to keep the heat low or medium-low to prevent the eggs from becoming dry and rubbery.

Frequently asked questions