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EGGS AND CHEESE, alone or used together, are found in countless dishes. Eggs enrich pastries and doughs, give volume and moistness to cakes and many other desserts, thicken sauces and custards, bind mixtures ranging from burgers to pates, and provide a coating for foods to be fried. On their own, eggs can be cooked in many delicious ways, from simple boiling or poaching to frying in omelets and baking in souffles, to be enjoyed at any meal.

Cheese has countless culinary uses; it is good as a sandwich filling, or in snacks, sauces, fondues, and pizza toppings. Cheese flavors savory pastries and doughs as well as quiche and tart fillings. It is essential in many pasta dishes. Soft fresh cheeses such as ricotta-and cottage cheese are used to make cheesecake fillings. And, of course, a cheeseboard can begin or end a special dinner.


When buying eggs, choose the freshest ones and check that none are damaged or cracked. Store the eggs in the refrigerator (in the carton or in a separate compartment so that they do not absorb flavors and odors of strong foods through their shells). They will keep in the refrigerator for up to 2 weeks - check the date stamp before using. If you place them pointed end down, the yolk will remain centered in the white.


Cheese should be cooked with care. Hard and firm cheeses can withstand heat best, melting and blending smoothly. Parmesan, Gruyere, Swiss, and Cheddar are most commonly used in cooking. Other cheeses have their own particular applications; mozzarella, for example, is usually used on top of pizzas.


For best results, make sure eggs are chilled before you start.

Egg Cheese

Holding an egg over a bowl, break open the shell and carefully transfer the yolk from one half shell to the other. Repeat several times, letting the egg white run into the bowl.

Egg Cheese

Put the yolk in another bowl. Remove any yolk from the white with the tip of a spoon (the white can't be beaten if there is any trace of yolk).


Never microwave an egg that is still in its shell, or it will burst. Even out of its shell, a whole egg may burst, so always pierce the membrane on the yolk before cooking. The yolk cooks more quickly than the white, so standing time should be allowed to let the white continue cooking. Where yolks and whites are combined, as for scrambled eggs, the mixture will appear undercooked but will firm up during standing time.

Cheeses melt quickly in the microwave oven, so care must be taken not to overcook or burn them. Hard or firm mature cheeses and processed cheeses are the best to use. Frozen soft ripened cheeses can be softened and brought to room temperature in the microwave oven before serving.


Shelled raw eggs freeze very successfully and can be stored for up to 6 months. If whole, beat gently to mix the yolk and white. Add a little salt to whole eggs and egg yolks for use in savory foods and sugar for use in sweet dishes (nothing needs to be added to whites). Thaw at room temperature. Cooked egg in dishes such as quiches, custard, and mousses can also be frozen.

Hard and firm cheeses freeze well, as do soft ripened cheeses such as Brie. Store them for 1 month. Thaw in the refrigerator before use. Note that the texture may change after freezing, making the cheeses suitable only for cooking. Soft fresh cheeses and blue-veined cheeses do not freeze well.


Eggs are used in a variety of dishes to set, thicken, aerate, or emulsify. For most preparations, eggs should be warmed to room temperature before using. This helps maximize the volume if the eggs are beaten, and it will discourage the eggs from curdling, which can occur as a result of any abrupt temperature changes.


Egg Cheese
Egg Cheese

Put the eggs into a pan of boiling salted water (if you use eggs at room temperature, the shells are less likely to crack). Bring back to a boil, then simmer gently. Cooking times are calculated from the time the water comes back to a boil, and can vary according to individual taste and on the freshness of the eggs. For soft-boiled eggs, simmer gently for 3 1/2-5 minutes. For hard- boiled eggs, allow 10-12 minutes, crack to allow steam to escape, then plunge the eggs into ice water and leave to cool. Peel and keep in a bowl of cold water or store, unpeeled, in the refrigerator.


Egg Cheese
Egg Cheese

Fresh eggs are essential for successful frying because they keep their shape during cooking. Fry fresh eggs in oil, drippings, or bacon fat, with a little butter added if you like.

1. Heat a thin layer of oil in a heavy skillet. When the oil is very hot and starting to sizzle, slip in an egg and cook over medium heat.

2. Spoon the oil over once or twice to give a white top. Remove and serve or turn over and cook for a few seconds to set the yolk a little more.


Egg Cheese
Egg Cheese

Scrambled eggs can be served plain, or made with herbs, cheese, ham, or smoked salmon. Allow 2 eggs per person.

1. Lightly beat the eggs with salt and pepper to taste and a little milk if you like. Melt a little butter in a pan. Add the eggs.

2. Cook over medium heat, stirring constantly with a wooden spatula or spoon until almost set - the eggs will continue to cook after they have been removed from the heat. Serve at once.


Egg Cheese
Egg Cheese

The classic method for poaching eggs is in a pan of simmering water. Adding a small quantity of vinegar to the water prevents the egg white from breaking up.

1. Add 2 tbsp vinegar to a pan of boiling water. Lower the heat so that the water is simmering, and slide in an egg. Swirl the water around the egg to make a neat shape. Simmer for about 4 minutes until yolk is set.

2. Lift out the egg with a slotted spoon and drain briefly on paper towels. To keep poached eggs warm, or to reheat them if they have been prepared ahead of time, immerse them in a bowl of warm water.

* * * Salmonella & listeria * * *

There is a slight risk of salmonella poisoning from eggs. Listeria bacteria has been found in soft cheeses such as Brie and Camembert, in some blue-veined cheeses and in goat's and sheep's milk cheese. Pregnant women, young children, the elderly, and the immuno-compromised should avoid these cheeses and undercooked eggs, and no one should eat raw eggs.


These are best made in a special omelet pan kept solely for the purpose. If you don't have one, use a small skillet, about 8 in (20 cm) in diameter.

Egg & Cheese

1. Beat 2-3 eggs with 1 tbsp water, salt and pepper to taste, and chopped herbs, if you like. Heat the pan, then add a little butter. When butter is foaming, pour in the eggs.

Egg & Cheese

2. Cook over medium heat. As the eggs begin to set, lift and pull back the edge of the omelet, tilting the pan so that the liquid egg can run to the side of the pan.

Egg & Cheese

3. Continue cooking until the omelet is just set and the underside is golden brown. Loosen the edge and flip over one half to fold it. Slide onto a plate and serve.

Omelet know-how

  • Don't overbeat the eggs; beat them just enough to combine the yolkp with the whites.
  • Make sure the pan is hot and the butter foaming when you add the eggs .
  • The omelet will continue to cook when you remove it from the heat, so the center should still be a little moist.


These are easy and fun to make. The quantities given here will make enough batter for about 12 crepes, using a 7- to 8-in (18- to 20-cm) pan. If you don't need 12 crepes, use up all the batter and just freeze the crepes that are not used. Don't worry if the first crepe is a failure: it acts as a test for the consistency of the batter and the heat of the pan.

1. Sift 1 cup (125 g) all- purpose flour into a bowl and make a well in the center. Beat together 1 egg, 1 egg yolk, and a little milk taken from 1 1/4 cups (300 ml), pour into the well, and beat.

2. Beat in half of the remaining milk, drawing in the flour, a little at a time, to make a smooth batter. Stir in the remaining milk. Cover and leave to stand for 30 minutes.

3. Heat the skillet and brush with a little oil. Ladle about 3 tbsp batter into the pan, tilting the pan so that the batter spreads out evenly over the base.

4. Cook the crepe over medium-high heat for 45-60 seconds, until small holes appear in the surface, the underside is lightly browned, and the edge has started to curl. Loosen the crepe and turn it over to cook the other side by tossing or flipping it with a narrow spatula.

5. Cook the other side for about 30 seconds until golden. Slide the crepe out of the pan. Heat and lightly grease the pan again before making the next crepe. Serve the crepes as they are made or stack them on a plate and reheat before serving.

Egg Cheese
Egg Cheese
Egg Cheese
Egg Cheese
Egg Cheese