Cheese And Eggs: Perfect Pairing For Breakfast

There are many types of cheese that can be added to eggs, depending on the type of egg dish being prepared. For scrambled eggs, cheeses such as cheddar, Monterey Jack, Swiss, cottage cheese, and feta are popular choices. For a more indulgent option, mascarpone, cream cheese, or ricotta can be added for a creamy and fluffy texture. When making an omelette, the choice of cheese can vary depending on the other ingredients used, but some common options include Swiss, cheddar, provolone, and goat cheese. Adding cheese to eggs can enhance the flavour, texture, and creaminess of the dish, making it a popular combination for breakfast or brunch.

Best cheeses for scrambled eggs

There are many different types of cheese that can be added to scrambled eggs to elevate the dish. The best cheese for you will depend on your personal preference, the texture you want to achieve, and the flavour profile you are aiming for. Here are some options to consider:

Cream Cheese

Cream cheese is a good option if you're looking for a rich and creamy texture. It emulsifies well with eggs, resulting in a velvety smooth scramble. It also adds a tangy flavour that pairs beautifully with bagel seasoning.

Pimento Cheese

Pimento cheese, a spread that contains cheddar, can be a fun addition to your scrambled eggs. However, it's important to add it at the right time—too early, and the cheddar can grease out, leaving you with tough, small curds. Add pimento cheese once curds have formed but while the eggs still look a little wet, and continue cooking until the eggs are set.

Ricotta or Cottage Cheese

For a fluffy, soufflé-like texture, try blending in ricotta or cottage cheese. An immersion blender works best to avoid detectable curds, which can feel mealy in the mouth. Ricotta adds a subtle, dairy-forward flavour, while cottage cheese lends a tanginess to your scramble.

Cheddar

Cheddar is a versatile cheese that works well with scrambled eggs. You can use mild, sharp, or extra sharp cheddar, depending on your preference. For easier melting, add shredded cheddar or small cubes toward the end of cooking. If your cheese isn't fully melted by the time your eggs are done, simply remove the pan from the heat and cover it for a few seconds.

Swiss Cheese

Swiss cheese, which includes Emmental cheese, has a mild, slightly nutty flavour. It pairs well with ham, so you can recreate the classic Chicken Cordon Bleu flavours in your scramble. Add chopped or diced ham as your eggs begin to form curds, then lay a slice or two of Swiss cheese over the eggs, remove from heat, and cover until melted.

Feta

Feta cheese, traditionally made from goat or sheep milk, adds a salty, tangy flavour to your scrambled eggs. Crumble feta and sun-dried tomatoes into your scramble for a Mediterranean twist. You can also add feta and chopped sun-dried tomatoes to a hot pan, allowing them to melt and get a crispy crust before adding your beaten eggs.

Goat Cheese (Chèvre)

Goat cheese, or chèvre, is a creamy and tangy option that elevates your scrambled eggs. It comes in a spreadable form or crumbles, with younger chèvre being softer and older chèvre being a crumbled product. Add a couple of tablespoons of goat cheese to your eggs as curds begin to form, and stir until fully cooked. Be cautious with additional salt, as some goat cheese can be quite salty.

Monterey Jack

Monterey Jack, the original American cheese, is a versatile option that melts beautifully. You can use plain Monterey Jack, or try variations like Pepper Jack or Colby Jack, which add a flavour dimension while retaining their superior melting qualities.

Blue Cheese

Blue cheese provides a bold, pungent contrast to the mild creaminess of scrambled eggs. It's best added after cooking, so it doesn't melt completely. Serve blue cheese crumbles on the side, and let diners add as much as they like.

Gruyère

Gruyère, a regulated Swiss cheese, has a nutty flavour that intensifies as it ages. The younger cheese melts smoothly, while older Gruyère has a deeper, more complex flavour and texture. Add either variety at the end of cooking, and consider pairing it with caramelized or fried onions.

Provolone

Provolone, an Italian semi-hard cheese, has a buttery taste and melts easily, making it an excellent pairing for scrambled eggs. You can add slices of provolone to your eggs when they're finished cooking, then cover and remove from heat to melt the cheese. Provolone also pairs well with fruit, so try adding a splash of tomato sauce to your eggs for a sweet and savoury combination.

Asiago

Asiago is an Italian cheese that comes in two forms: fresh Asiago, which has a smoother texture, and older Asiago, which becomes crumbly and resembles Parmesan. For a twist on the classic pasta dish cacio e pepe, finely grate older Asiago and beat it into your eggs before cooking. Remove the eggs from the heat when they're scrambled to your liking, then add a generous amount of pepper.

Mascarpone

Mascarpone is a luscious, indulgent cheese from Italy's Lombardi region. It has a high butterfat content, so a little goes a long way. Add a heaping teaspoon of mascarpone to your eggs after they're cooked, and stir to create a velvety texture.

Parmesan

Parmesan is a salty, flavourful cheese that can be added as shavings on top of your scrambled eggs or mixed in while cooking. Finely grate the Parmesan and add it to your eggs after removing them from the heat to retain its texture and flavour.

Cheeses to avoid with eggs

While cheese and eggs are a delicious combination, some cheeses are better suited for certain types of eggs than others. Here are some cheeses that you may want to avoid depending on how you like your eggs:

Hard-boiled eggs

Hard-boiled eggs may not be the best option for a cheesy pairing. The texture and flavour profile of hard-boiled eggs might not complement cheese in the same way that runny or scrambled eggs do.

Scrambled eggs

When it comes to scrambled eggs, the key is to choose a cheese that melts easily and adds creaminess. Cheeses like American cheese, cream cheese, mascarpone, and Monterey Jack are excellent choices. However, you may want to avoid using cheeses that are too strong in flavour or difficult to melt, such as:

• Blue cheese: Its bold and pungent flavour may be too overpowering for scrambled eggs.
• Aged gouda: While younger gouda works well, aged gouda has a stronger taste and can lose its flavour the longer it sits in the fridge.
• Aged cheddar: Aged cheddars have a deeper flavour and a craggier texture, which may not blend as smoothly with scrambled eggs.

Omelettes

Omelettes are a versatile dish, and almost any cheese can work. However, you may want to avoid cheeses that are overly processed or have artificial ingredients. It's best to stick with natural, high-quality cheeses.

Poached eggs

For poached eggs, you may want to steer clear of harder cheeses that don't melt as easily. Cheeses like Gruyère, provolone, or Swiss cheese might not be the best choices, as they may not blend seamlessly with the runny yolk of a poached egg.

Avocado toast

When it comes to avocado toast, it's best to avoid overly processed cheeses or those with artificial ingredients. Cheeses like goat cheese, feta, or fresh mozzarella are better choices, as they complement the creamy texture of the avocado.

In conclusion, while there are no hard and fast rules, these are some considerations to keep in mind when deciding which cheeses to avoid with different types of eggs.

Timing for adding cheese to eggs

The timing for adding cheese to eggs depends on the type of cheese and the style of cooking. For example, when making scrambled eggs, cheese is almost never added until the eggs are already cooking. Ideally, the eggs should be around 75% cooked, to allow the cheese to melt fully without the eggs overcooking. Harder cheeses like cheddar and Monterey Jack should be added when the eggs are three-quarters cooked, whereas softer cheeses like feta and goat's cheese can be added after the eggs are removed from the heat, as they melt quickly.

When making a scrambled egg sandwich, cottage cheese can be added as a spread, or stirred into the eggs as they cook. For a fancier sandwich, a slice of American cheese can be draped over the finished scramble and placed under the grill to create a crispy cheese crust.

For poached eggs, a slice of goat's cheese or parmesan can be added to a salad with a sunny-side-up egg on top. Poached eggs can also be served on top of cheesy grits, or with huevos rancheros and queso fresco.

Omelettes are a blank canvas, and any cheese can be added, depending on the desired flavour. Swiss cheese and ham is a classic combination, whereas brie, ham and sautéed mushrooms create a more luxurious dish.

When making a quiche or frittata, again, any cheese can be used, depending on the desired flavour. One popular combination is sautéed mushrooms and onions with bacon, parmesan and Swiss cheese.

How to prepare cheese for eggs

There are many different types of cheese that can be added to eggs, each bringing a unique flavour and texture. The type of cheese you use depends on your preference and what else you're adding to your eggs. Here are some tips on how to prepare cheese for eggs:

Grating and Shredding

Grating your own cheese is generally the best method as it melts quickly and evenly. This is especially important if you're adding the cheese directly to the eggs in the pan. Finely grated cheeses, such as parmesan, can be added after removing the eggs from the heat as they will melt from the residual heat. For other cheeses, like cheddar or Monterey Jack, add them when the eggs are about 75% cooked.

Crumbling

Some cheeses, like feta and goat cheese, crumble easily. These can be added to the eggs similarly to grated cheese. For a more pronounced flavour and texture, add crumbled cheese after cooking the eggs.

Cubing

For cheeses that are harder to melt, like cheddar, adding small cubes can help them melt more easily. Add these when your eggs are nearly finished cooking.

Timing

The timing of when to add the cheese depends on the type of cheese and the desired result. For a smoother, more integrated dish, add the cheese while the eggs are still cooking. For a more distinct flavour and texture, add the cheese after cooking.

Amount

The amount of cheese to add depends on your preference, but a good rule of thumb is about a tablespoon of cheese for every egg.

Types of Cheese

• Cheddar: A versatile option that comes in mild, sharp, or extra sharp varieties.
• Monterey Jack: Melts beautifully and is perfect for Mexican-inspired dishes.
• Feta: Crumbly and salty, feta adds texture and flavour to eggs.
• Goat Cheese: Tangy and creamy, this cheese elevates scrambled eggs.
• Swiss: A mild, nutty cheese that pairs well with ham.
• Gouda: A Dutch favourite, gouda comes in young, aged, or smoked varieties and adds depth to scrambled eggs.
• Cream Cheese: For a rich and decadent dish, cream cheese adds a creamy texture.
• Mascarpone: This indulgent Italian cheese has a high butterfat content, adding a creamy finish to scrambled eggs.

Other tips for making cheesy scrambled eggs

• For a creamy and tangy flavour, add cream cheese to your eggs. You can emulsify half the cream cheese with the eggs using an immersion blender, then work the remaining half in with a fork, leaving behind some discernible bits of cream cheese.
• For a fluffy, soufflé-like texture, try adding ricotta or cottage cheese to your eggs. Blending in either of these cheeses will give your scramble a fluffy and creamy texture.
• For a hit of fun flavour and a creamy texture, add pimento cheese to your scramble. However, don't add it too early as the cheddar in the pimento cheese can grease out, turning your scramble into a mess of tough, small curds.
• For a soft and velvety texture, add mascarpone cheese to your scrambled eggs. It has a high butterfat content, so a little goes a long way.
• For a nutty flavour, add Swiss cheese to your scramble. If you like a bold taste, look for Swiss cheese with larger "eyes" (holes).
• For a salty and tangy flavour, add feta cheese to your scrambled eggs. You can also add sundried tomatoes with feta for a Mediterranean twist.
• For a tangy and tart flavour, add goat cheese (chèvre) to your scramble. Chèvre comes in a spreadable form or crumbles, depending on its age.
• For a mild and melty flavour, add Monterey Jack cheese to your scrambled eggs. You can also try other versions, like Pepper Jack or Colby Jack, which add more flavour dimensions while retaining perfect melting qualities.
• For a bold and pungent flavour, add blue cheese crumbles to your cooked scrambled eggs. Balance the strong flavour with a dollop of mascarpone or salty bacon crumbles.
• For a nutty flavour, add Gruyère to your scrambled eggs. The younger cheese melts smoothly, while the older versions have a deeper, more complex flavour and texture.
• For a buttery taste and easy-melting texture, add provolone cheese to your scrambled eggs.
• For a salty and sharp flavour, add Asiago cheese to your scrambled eggs. You can use fresh Asiago for a smoother texture, or aged Asiago for a crumbly texture.
• For a simple and affordable option, add American cheese to your scrambled eggs. It will infuse your eggs with a creaminess that even the fanciest shredded cheeses can't compare to.
• For a strong flavour, add shredded cheddar cheese to your scrambled eggs.
• For a hipster twist, add goat cheese or feta to your avocado toast. The creaminess of either cheese will complement the texture of the avocado.
• For a classic combination, add cheddar or provolone cheese to your bacon and egg sandwich.
• For a Mexican twist, add tomatoes, onions, green chillies, and Monterey Jack cheese to your scrambled eggs. Serve with warm tortillas, fresh avocado or sour cream, and chopped cilantro.

Frequently asked questions